Ingredients for Abuelo's Cilantro Lime Soup
- 1 (3-4 lb) whole chicken
- 8 cups water
- 3 chicken bouillon cubes
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1-2 serrano chilies, finely chopped
- 1 (15 oz) can whole kernel corn
- 6 cups reserved chicken broth
- 1 (15 oz) can hominy
- juice of 2 limes
- 1 cup chopped fresh cilantro
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How to Make Abuelo's Cilantro Lime Soup
- **Prepare the Chicken:** Remove skin and wings from 1 (3-4 lb) whole chicken.
- Place chicken in a large pot. Cover with 8 cups of water and add 2 chicken bouillon cubes.
- Bring to a boil, then reduce heat to medium-low and simmer for 1-1.5 hours, or until chicken is cooked through.
- Remove chicken from pot and let cool completely.
- Once cool, shred chicken meat and discard bones and skin. Set aside about 2 cups of shredded chicken.
- **Sauté Aromatics:** Heat 2 tablespoons of canola oil in a large pot or Dutch oven over medium heat.
- Add 1 medium onion (chopped), 1 (14.5 oz) can diced tomatoes (undrained), 4 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon salt, and 1-2 serrano chilies (finely chopped, adjust to taste). Sauté until onions are translucent, about 5-7 minutes.
- **Combine Soup Ingredients:** Stir in 1 (15 oz) can whole kernel corn (drained), 2 cups shredded chicken, 6 cups of reserved chicken broth, 1 more chicken bouillon cube, and 1 (15 oz) can hominy (drained).
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- **Finish & Serve:** Stir in the juice of 2 limes. Remove from heat and stir in 1 cup of chopped fresh cilantro.
- Serve hot. Garnish with extra cilantro and a lime wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
18g
Fat
27g
Carbs
4g
