Abuelo's Cilantro Lime Soup
1 whole chicken, cut up
1 1/2 gallons water
1 tablespoon chicken base
1 tablespoon canola oil
3/4 cup onion, finely diced
3/4 cup tomato, minced
1/2 tablespoon garlic, minced
1 teaspoon oregano
1/2 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chili pepper
3/4 cup corn (fresh, frozen or canned are all fine)
2 cups chicken, cooked and chopped
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoons fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces
For the Chicken, remove skin and wings from chicken; cover with water and add chicken base.
Cook chicken over medium heat for approximately 1-1/2 hours. Remove chicken and let cool; bone chicken and chop meat into small pieces. Reserve the broth. While the chicken is cooling, start the soup:.
For the Soup, place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chili powder, salt and chilies and saute until onions are translucent. Add corn, chicken, reserved broth, additional chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat.Add chopped cilantro. Serve hot.