Rotisserie Chicken Soup with Poblano Peppers and Lime. Looking for easy Mexican Chicken Soup Recipes using rotisserie chicken? This easy recipe is such a perfect weeknight dinner. Fresh tasty … and healthy.
Rotisserie Chicken Gratitude
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.
Those people have created a grab and go situation that makes me happy during a busy work week.
Rotisserie Chicken Soup with Poblano Peppers and Lime
This soup is full of citrus flavor, savory with tender chicken, chewy with hominy and lively with spices. Dinner that night was easy and this recipe is a keeper.
I hope you give this Mexican Rotisserie Chicken Soup Recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite soup recipe using rotisserie chicken, let me know, I’d love to give it a try.
Sometime, when you have time to kill, you should try making this soup with dried hominy. I think it brings a more authentic experience to any Mexican dish than canned. Using dried means an overnight soak and longer cook time
More Easy Weeknight Chicken Soup Recipes
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 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 in 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