Mexican-Style Chicken Lime SoupÂ
Soups with the flavor of lime, like this one, are popular in the Yucantan.
If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare.
This is also a great camping recipe, just prepare the tortilla strip garnish before leaving home.
6 cups chicken stock
2 boneless, skinless chicken breasts, cut in thin slices
1 Tbsp olive or corn oil
8-10 cloves garlic, minced
1 small onion, thin sliced
2 medium Roma tomatoes, peeled, seeded, diced
1/3 C chopped cilantro
1-4 serrano or jalapeno peppers, thinly sliced (depending on how hot you like it)
1/3 C fresh lime juice
salt and pepper to taste
4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)
Serves 4 - 6
Preheat oven to 350Â°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.
Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.