Chicken Lime Cilantro Soup

 

During a late night market trip my husband and I wondered into the Mexican isle. We were looking at the ingredients of canned menudo for gluten. While I was picking up different cans my husband was amazed by a huge can of  hominy. After deciding not to buy any menudo I headed off to the ice cream isle leaving my husband and his hominy can. Picking up some Breyer’s ice cream I turned to see my husband still holding the can of hominy. He really wanted to buy this large can of  hominy; so I decided to try to make a dinner out of it.

Once home I talked with my sister about putting together a chicken lime hominy soup. We tossed some ideas at each about garlic, vegetable broth, and spinach. After speaking with her I jotted down a few ideas from our conversation to give me an outline when cooking.

And here is our creation; a  yummy bowl of fresh chicken lime cilantro soup!  I loved the fresh lime flavor with the hominy and chicken. I added the red pepper flakes for a little heat without changing the flavor of the soup. My husband and I were both really happy at how yummy this soup came out. This soup was great even during the heat of a California summer. I can only imagine how good it would taste during the winter.  I don’t know why my husband wanted that big can of hominy but I am sure glad he did!

Ingredients:

3 Chicken Breasts
1 ½ cups of Vegetable Broth
3 Cans Chicken Broth (low sodium)
1 Teaspoons. Olive oil
4 Garlic Cloves
5 Fresh Limes
2 ½ Large Onions
3 Tablespoons Dried Cilantro
1 Large can White Hominy
1 Package Frozen Spinach
Season salt
Sea Salt and Pepper to Taste
Garlic Salt to taste
1 Bundle Fresh Cilantro as Garnish
Red pepper flakes

Directions:

  1. Boil chicken in a pot and let cook until chicken reached a temperature of 160.
  2. While the chicken is cooking chop onions in chunks, finely chop garlic, and fresh cilantro.
  3. Prepare frozen spinach as directed on package.
  4. When chicken has reached 160 degrees remove from pot.
  5. After cooled shred and season chicken with pepper and season salt.
  6. Remove the chicken broth from pot into a separate container to be used later.
  7. Taking the pot used to boil the chicken bring it back to a medium heat.
  8. Add olive oil to the pot after heated add chopped garlic and chopped onions (1/2 cup to serve uncooked with meal). Let onions sweat for a bit.
  9. Before adding the shredded chicken squeeze the juice of 3 limes into the garlic onion mix.
  10. Add seasoned chicken into pot and stir coating the chicken.
  11. Combine hominy, spinach, dried cilantro, vegetable broth, cans of chicken broth, and 2 cups fresh chicken broth to the pot. (the chicken broth made while boiling came out a bit watery. That is why I had to open some cans of chicken broth.)
  12. Add garlic and sea salt to taste
  13. Let cook on medium heat for 30 min. Taste and season while cooking.
  14. When the soup is ready to serve slice the remaining 2 limes in halves. Place limes, chopped fresh cilantro, chopped onions, and red pepper flakes into small bowls and placing on table.

Add goodies from bowls on soup with a little fresh squeeze of lime into soup. Be careful when adding the red pepper flakes they are hot… and enjoy!

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