Looking for easy Mexican Recipes with Chicken? Using a purchased rotisserie chicken made this chicken lime soup recipe such a perfect 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.
Looking for a heartier Mexican Chicken Soup? Take a look at this Ranch Style Soup. Potatoes, corn, zucchini and chicken breast seasoned with all of your favorite Mexican spices:
Easy Rotisserie Chicken Soup with Lime and Hominy …It’s What’s for Dinner.
From the kitchen of Lea Ann Brown