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Tex-Mex Chile-Lime Chicken Soup

Tony Rosenfeld
  • minutes
  • Serves 6 to 8

INGREDIENTS

3 1/2 cups

Chicken, cooked

1/4 cup

Cilantro, fresh

1 1/2 cups

Corn, fresh or thawed frozen

1 clove

Garlic

1

Jalapeno peppers, disks thin

4 cups

Onion

1 1/2 cups

Tomatoes, canned

3 cups

Until-barely-tender hominy, cooked

3 qt

Chicken broth or lower-salt chicken broth, Homemade

1 tbsp

Lime juice, fresh

1

Black pepper, Freshly ground

2 tsp

Chili powder

1

Kosher salt

1 1/2 tbsp

Olive oil or canola oil

1 tsp

Cumin, ground

1

Crisped tortilla strips