cilantro lime chicken soup
Feb. 9th, 2011 06:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jessipsaloquiturCilantro Lime Chicken Soup is the Mexican equivalent of chicken noodle soup. Since this has been the House of Plague for the past two weeks, we've been hitting the soup pretty hard -- cilantro lime chicken soup, orange juice, and Nyquil pretty much sums up my nutritional intake this week.
So, since the plague seems to be going around, I thought I'd share the recipe in case y'all wanted to add a little Latin flare to your get-better soup makings.
First my usual disclaimer: I never cook from a recipe. So this is just approximately what I did when I made this on Saturday. Quantities are approximate. Also, this made a huge ass pot, so adjust accordingly.
✓ 3-4 skinless, boneless chicken breasts
✓ 1 celery stalk
✓ 1 white onion, 1/2 chopped the other half left intact
✓ 3-4 garlic cloves
✓ 2 cans roasted, diced tomatoes
✓ 1 can whole kernel corn
✓ 2-3 carrots, diced small
✓ 2 red bell peppers, chopped
✓ cilantro, approx. 1/2 of the bunch, chopped
✓ 2 1/2 cups (about 1/2 of the frozen package) hominy, uncooked; defrost & rinse well
✓ salt to taste
✓ 1-2 fresh limes (lemons will do in a pinch)
Fill a large stock pot with water and add rinsed chicken breasts; bring to a boil to make chicken stock. Once boiling, add the celery stalk (whole or halved), the garlic cloves (peeled & whole) and the unchopped 1/2 onion. DO NOT ADD SALT. Boil over medium heat until chicken cooked and stock flavored (approx. 30-45 minutes). Remove onion & celery; discard. Remove chicken breasts to cool.
To the chicken/veggie stock, add the canned items and the chopped veggies, including the other half of the onion, chopped, & the cilantro. Once the chicken breasts are cool enough to handle, chop into smallish pieces and add them back to the soup. Bring everything to a boil. Add the well-rinsed hominy. Return to a boil. Reduce to medium heat and cook until hominy cooks and "opens," about 30 minutes. Do not add salt to the soup before the hominy cooks and opens, as the salt will keep the kernels from "popping." Once the hominy has cooked, add salt to taste. Squeeze the lime juice into the soup. Simmer over medium low heat for an hour.
If you want to spice it up and clear out your sinuses *g*, just add a chopped, seeded jalapeño or two.
Serve with orange juice and Nyquil. *g*
So, since the plague seems to be going around, I thought I'd share the recipe in case y'all wanted to add a little Latin flare to your get-better soup makings.
First my usual disclaimer: I never cook from a recipe. So this is just approximately what I did when I made this on Saturday. Quantities are approximate. Also, this made a huge ass pot, so adjust accordingly.
✓ 3-4 skinless, boneless chicken breasts
✓ 1 celery stalk
✓ 1 white onion, 1/2 chopped the other half left intact
✓ 3-4 garlic cloves
✓ 2 cans roasted, diced tomatoes
✓ 1 can whole kernel corn
✓ 2-3 carrots, diced small
✓ 2 red bell peppers, chopped
✓ cilantro, approx. 1/2 of the bunch, chopped
✓ 2 1/2 cups (about 1/2 of the frozen package) hominy, uncooked; defrost & rinse well
✓ salt to taste
✓ 1-2 fresh limes (lemons will do in a pinch)
Fill a large stock pot with water and add rinsed chicken breasts; bring to a boil to make chicken stock. Once boiling, add the celery stalk (whole or halved), the garlic cloves (peeled & whole) and the unchopped 1/2 onion. DO NOT ADD SALT. Boil over medium heat until chicken cooked and stock flavored (approx. 30-45 minutes). Remove onion & celery; discard. Remove chicken breasts to cool.
To the chicken/veggie stock, add the canned items and the chopped veggies, including the other half of the onion, chopped, & the cilantro. Once the chicken breasts are cool enough to handle, chop into smallish pieces and add them back to the soup. Bring everything to a boil. Add the well-rinsed hominy. Return to a boil. Reduce to medium heat and cook until hominy cooks and "opens," about 30 minutes. Do not add salt to the soup before the hominy cooks and opens, as the salt will keep the kernels from "popping." Once the hominy has cooked, add salt to taste. Squeeze the lime juice into the soup. Simmer over medium low heat for an hour.
If you want to spice it up and clear out your sinuses *g*, just add a chopped, seeded jalapeño or two.
Serve with orange juice and Nyquil. *g*
