Mexican Chicken and Lime Soup

Last weekend my friend and I thought it would be fun to get together and have the kids decorate gingerbread cookies and then get cozy in the car and go look at Christmas lights.  This was the weekend the desert was covered in clouds and rain for two straight days.  Do you know what happens when the desert gets this much water in a short amount of time?  Breakers flip off.  When the breakers flip off, guess what also happens?  Christmas lights go out.  So, here we are driving in search of lights and we see beautifully decorated homes with tons of lights, unlit.  Christmas light fail!  We just looked at each other and cracked up while the kids were in the back whining that all they wanted to do was go home.  This adventure was the very definition of, “it was the thought that counts.”

The cookie decorating was a success though and for that part of the party, I made a Mexican Chicken and Lime Soup.  I put some hominy in the soup and took my inspiration from a soup that I found on William Sonoma.  Have you realized I am slightly obsessed with that shop yet?  I must say though, the soup the offered was lacking.  I said it…sorry William!  But, it was lacking in complexity and ingredients, so I added a handful of other items into the soup and hooray it was a winner!  Serve this with some tortilla chips instead of bread (I had bread and wish I had tortilla chips) and you have a warm and fun meal!  And, it is light enough that you can have cookies (aka the gingerbread kind) for dessert and not feel too full!

Mexican Chicken and Lime Soup

Mexican Chicken Lime Soup

  • 1 store bought Rotisserie Chicken, bones and skin removed and meat shredded
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion, small dice
  • 3 Carrots, peeled and small dice
  • 3 Celery Stalks, small dice
  • 5 Garlic Cloves, minced
  • 1 (4 oz can) Mild Green Chilies
  • 1 (15 oz can) White Hominy, drained and rinsed
  • 3 to 4 Fresh Limes, squeezed for the fresh juice
  • 1 (32 oz) Low Sodium Chicken Broth
  • 2-3 cups Water, to create the “soup” part of the soup
  • 1 tbsp Better than Bouillon Chicken Base
  • 2 tsp Mexican Oregano, dried
  • 1-2 Fresh Avocados, pitted, peeled and diced
  • 1/4 – 1/2 cup Queso Fresco or Feta Cheese, crumbles
  • Salt and Pepper to taste
  1. In a large soup/stock pot, saute with olive oil on medium-high heat the onion, carrots, celery and garlic for 8-10 minutes.
  2. Turn the burner down to medium heat, add the chicken stock, pulled chicken meat, green chilies and hominy.  Stir to combine.
  3. Now add the chicken base, oregano and pepper (to taste).  If you need more liquid add 2-3 cups of water.
  4. Finally add the juice of 3 to 4 limes.
  5. Let the soup come to a small boil, then turn the burner down to low and let it simmer for at least 30 minutes.  Taste before serving and adjust salt and pepper if needed.
  6. To serve, ladle soup into the bowl and top with fresh diced avocado and either the queso fresco or feta cheese.

The soup needs some simmer time in order for the lime juice to mellow out and really become a part of the broth.  It is quite light and satisfying.  This also makes great lunch leftovers for the next day.  Now go and make a family dinner of your own…Clink!

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