Mexican > White Menudo Soup

White Menudo with Chicken Recipe

Ingredients with Measurements:
- 1 pound chicken breast, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 cups chicken broth
- 1 can (15 ounces) hominy, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced chicken and cook until browned, about 5 minutes.

2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.

3. Stir in the dried oregano, ground cumin, salt, black pepper, and cayenne pepper. Cook for 1 minute, stirring constantly.

4. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.

5. Add the drained and rinsed hominy to the pot and simmer for an additional 15 minutes.

6. Stir in the chopped cilantro and remove from heat.

7. Serve hot with lime wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 20g
- Protein: 25g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Hominy can be substituted with canned or frozen corn.

Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use pork or beef instead of chicken.
- Add diced tomatoes or tomato sauce for a richer flavor.

Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- For a spicier version, add more cayenne pepper or chopped jalapenos.
- To make the soup creamier, add a can of coconut milk.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve in individual bowls with lime wedges on the side.
- Garnish with additional cilantro or sliced avocado.

Garnishes:
- Chopped cilantro
- Sliced avocado
- Diced onion
- Shredded cheese

Pairings:
- Serve with warm tortillas or crusty bread.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Menudo is a traditional Mexican soup made with tripe, but this version uses chicken instead.

Flavor profiles:
- Spicy, savory, and slightly tangy from the lime juice.

Serving suggestions:
- Serve as a main course for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Savory, Tangy, Spicy, Herbal, Aromatic