Chicken Soup With Lime And Hominy

• 12 oz. boneless, skinless chicken breasts
• 1 Tbs. vegetable oil
• 1 small white onion (8 oz.), chopped
• 4 medium cloves garlic, minced
• 1 small jalapeno, minced
• 1 quart lower-salt chicken broth
• 1 15-oz. can hominy, drained
• 1 tsp. dried Mexican oregano, crumbled if the leaves are large
• 4 to 5 Tbs. fresh lime juice
• Kosher salt and ground black pepper
• 2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)

1. Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.
2. 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 the garlic and jalapeno and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. 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, until the chicken is cooked through, about 10 minutes.
3. Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.
4. nutrition information (per serving):
5. Calories (kcal): 320; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 4; Protein (g): 29; Monounsaturated Fat (g): 4; Carbohydrates (g): 27; Polyunsaturated Fat (g): 3; Sodium (mg): 680; Cholesterol (mg): 65; Fiber (g): 4;

chicken breasts, vegetable oil, white onion, garlic, lowersalt, hominy, oregano, lime juice, kosher salt, feta cheese

Taken from www.epicurious.com/recipes/member/views/chicken-soup-with-lime-and-hominy-51390471 (may not work)