It’s been 100 degrees here in Austin for the last 3 months and I can’t get enough soup! I’ve been making soup all week and I’ve become so obsessed with this mexican style soup that I just made my third giant batch in the last 10 days! Besides the fact that this cilantro-lime chicken soup is so good, It’s also pretty simple to make and freezes really well!
1 lb chicken breast
1 cup frozen or fresh sweet corn
1 large white or yellow onion-diced
2 medium tomatoes-diced
1-28 oz can of hominy- drained
64 oz chicken broth
1/2 cup chopped cilantro
1 heaping tbsp fresh minced Garlic
1 cup red enchilada sauce
1 tbsp taco seasoning
Salt and pepper to taste
1 large lime
Corn tortillas-sliced into strips then toasted till crisp
Shredded Monterey Jack Cheese
Add two tablespoons of olive oil to a large Dutch oven or stock pot over medium-high heat. Once hot add chicken breast and sear on both sides for about a minute and a half each.
Add garlic, diced tomato, diced onion, corn, and hominy. Be sure to remove the liquid from the can of hominy. At this point you can also add canned black beans or diced carrots if you choose, but drain the black beans! Let this cook for about 3 minutes while occasionally mixing the ingredients.
Then add cilantro, enchilada sauce and taco seasoning. Mix ingredients together and allow to continue to cook for another 2-3 minutes.
Add chicken broth, bring to a boil and then bring the heat to low, cover and allow soup to simmer for 30 minutes to an hour. Remove the chicken breasts, shred them with a couple forks, then return to soup. Finally, squeeze a whole lime into the soup. Voila!
Serve and top with as many toppings as you like. I like all of them. The hub likes none. Celia Belle just likes cheese. Now chow down!
I hope you enjoy this as much as I do!