Tex-Mex Chile-Lime Chicken Soup

Thursday , 2, January 2014 Leave a comment

Tex-Mex Chile-Lime Chicken Soup

This Spicy Chicken Soup will warm you right up!

A quick & easy dinner idea 🙂


  • 1-1/2 tbsp. Olive or Canola oil
  • 4 cups Onion… finely chopped
  • 1 or 2 Jalapeño Peppers…cut into thin disks
  • 1 or 2 cloves Garlic… minced
  • Kosher Salt
  • 2 tsp. Chili Powder
  • 1 tsp. ground Cumin
  • 3 quarts low sodium Chicken Broth
  • 3-1/2 to 4 cups Cooked Chicken… shredded
  • 3 cups cooked-until-barely-tender Hominy  
  • 1-1/2 cups fresh or thawed frozen Corn
  • 1-1/2 cups  diced canned Tomatoes…drained
  • 1/4 cup fresh Cilantro…chopped
  • 1 to 4 tbsp. fresh Lime Juice
  • Freshly ground Black Pepper
  • Crisped tortilla strips for serving (optional)


  • Heat Oil over medium-high heat in an 8-quart pot
  • Add Onion.. Jalapeño.. Garlic, and 1/2 tbsp. Salt.
  • Cook.. stirring occasionally.. until vegetables are soft and lightly browned ..about 4 to 6 minutes
  • Add Chili Powder and Cumin.. cook..stirring until they become fragrant.. about 30 seconds.
  • Add Broth.. bring to a boil. Reduce to a simmer.. cook, stirring, until vegetables are completely tender.. 20 to 30 minutes.
  • Stir in shredded Chicken.. Hominy.. Corn.. Tomatoes. Simmer.. stirring occasionally.. until all are tender..about 5 to 10 minutes.
  • Stir in Cilantro and 1 tbsp. of Lime Juice
  • Taste.. add more lime juice.. 1 tbsp. at a time.. to taste.
  •  Season with Salt and Pepper to taste..garnish each bowl with a small handful of crisped tortilla strips

Delicious recipe courtesy of Fine Cooking

Tex-Mex Chile-Lime Chicken Soup


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