CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO: SOPA DE POLLO

Monday, January 2, 2012

Serves 6-8

I flew home from our family vacation catty-corner to a man with a horrible cold. I do not believe the man used a tissue, his hands, or his sleeve to block his rocket-fueled sneezes or productive cough. He just let his infected respiratory droplets spew all over the plane. I kept wondering if the man’s wife would say something to him. Ah, but she was the one who let her rolling bag drop onto my foot while disembarking. Airline travel is not what it used to be. I was disgusted and now I am infected.

Airborne, Vitamin C, and chicken soup are my primary defense at this point. This chicken soup is a family favorite. Sopa de Pollo is a warm bowl of comfort on a cold day and a soothing elixer when you are under the weather. It is a throw-it-all-into-the-pot-and-simmer recipe; easy. A little chopping is the only work you’ll have to do. The mixture of chicken, vegetables and hominy is the perfect combination of broth and bulk.The addition of lime and cilantro brings it all together.

2 lbs boneless skinless chicken thighs, cut into 1-inch pieces

1 1/2 lbs waxy potatoes, peeled, and chopped into 1/2-inch cubes

3/4 lbs carrots, peeled, and chopped into 1/2-inch rounds

8 cups chicken broth

1 1/2 tsp coriander

1 (15oz) can golden hominy, drained, or 1/2 cup uncooked white rice

1 bunch green onions, chopped (white and some green parts)

1/3 cup cilantro, chopped

5-6 Tbsp fresh lime juice

salt and pepper to taste

1. BOIL/SIMMER THE INGREDIENTS: In a large stock pot, place the chicken, broth, potatoes, carrots, and coriander. Bring to a boil over HIGH heat. If you are using rice instead of hominy, add it now. Once it reaches its boiling point, reduce the heat so that the mixture simmers (small bubbles). Simmer the soup until the chicken is done and the vegetables are tender, about 40 minutes.

2. ADD THE REST OF THE INGREDIENTS: Add hominy, green onions, cilantro, and lime juice. Simmer until the flavors are blended, about 5 minutes. Season to taste with salt and pepper.

3. SERVE: Serve alone or alongside warm corn tortillas and a salad of mixed lettuces with sliced avocados.