Using a purchased rotisserie chicken made this chicken lime soup recipe such an easy weeknight dinner. Fresh and tasty … AND healthy.
I’d like to personally thank the following people or groups of people:
- The person who came up with the idea of selling cooked rotisserie chickens in grocery stores.
- Those who designed and built the roasting machines that cook dozens of rotisserie chickens at once.
- The company that designed and manufactures the plastic containers with domed lids to snugly hold the cooked rotisserie chickens.
- The company that designed and manufactures the little cardboard handle that fits around the plastic domed rotisserie chicken container making it easier to carry.
- The company that designed and manufactures the stainless steel cart that displays the rotisserie chickens and keeps them hot.
- I’d like to thank the person who came up with the idea to place that cart at the front of the store next the self check out lanes.
Using a rotisserie chicken makes this a tasty and easy weeknight meal idea.
- 1 rotisserie chicken meat removed from bones and shredded
- 1 Tablespoon vegetable oil
- 1 small white onion chopped
- 1 jalapeño deveined, deseeded, minced
- 2 poblano peppers roasted, tops and seeds removed and diced
- 1/8 teaspoon Turmeric
- 1 quart lower-salt chicken broth
- 15-ounce can hominy drained
- 1 teaspoon dried Mexican oregano crumbled if the leaves are large
- 1/2 teaspoon fresh thyme
- 4-5 Tablespoons fresh lime juice
- Kosher salt and ground black pepper
- 1/2 cup cotija or feta cheese
Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the poblano peppers, broth, hominy, oregano, turmeric, and thyme. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer.
Transfer the chicken to a cutting board. Using two forks, shred both some dark and white meat into bite-size pieces. Add to simmering broth and let it cook about 5 minutes. stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.
Rotisserie Chicken Soup with Lime and Hominy …It’s What’s for Dinner.
From the kitchen of Lea Ann Brown