Last updated : Sunday, May 3, 2009

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Fiesta Style Chicken Soup

Mexican Style Chicken Soup:

Makes 3 servings

Ingredients: 

8 oz. of cooked chicken, no skin, meat pulled apart or diced
16 to 20 oz. of chicken broth
2 to 3 tablespoons of vegetable or canola oil
1/2 of a small Spanish onion, chopped
1 stalk of celery, chopped
1 small carrot, peeled and chopped
3 cloves of garlic, finely minced
1/2 to 3/4 cups of hominy (canned), drained
3 sprigs of cilantro, washed and chopped, including the stems
1 to 2 limes or 1 lemon
2 tablespoons cotija cheese (optional)
2 tablespoons sour cream (optional)
hot sauce (optional)
1 small bag of tortilla chips

Directions: 

- Heat oil in a pot and sweat the onions, carrot, and celery until cooked through. 

- Add the chicken broth, bring up to a boil and turn down to a simmer. 

- Skim off any excess fat and impurities that come up to the surface. 

- Add in the hominy and chicken. 

- Simmer gently for 10 minutes. 

- Finish with a squeeze of lemon or lime. 

- Top off with cotija cheese, sour cream, hot sauce, and tortilla chips.

For more great recipes from Chef Angela Hwang check out her Web site. And for more great food tips and tricks click onto iMag's Food Section.

About the Chef: After graduating from the California Culinary Academy in San Francisco, Angela Hwang began working as a line cook at a few small restaurants in the Bay Area, and, in 1998 moved to New York to continue her career. She started as a line cook at The River Cafe, and the worked her way up from line cook to Executive Sous Chef at Danny Meyer's Eleven Madison Park. She went on to assist in the opening one of Meyer's new endeavors, serving as Sous Chef of Hudson Yards Catering. She then moved on to become Executive Sous Chef at Soho House New York. Angela has taught cooking for eight years, has also received a Qualifying Certificate in Food Protection from the City of New York Department of Health.

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