Yucatan Lemon Soup
Transport your taste buds to the sunny Yucatan Peninsula with this vibrant and zesty Yucatan Lemon Soup. This traditional Mexican recipe combines tender shredded chicken, aromatic herbs like oregano and bay leaves, and a rich tomato-chili broth infused with the bold tang of fresh lemons. Highlighting the balance between heat and citrus, this heartwarming soup is topped with crispy homemade tortilla strips for an irresistible crunch. Bursting with fresh ingredients like cilantro and serrano chili, this dish is perfect for an authentic, flavor-packed meal. Ready in just under an hour, it’s a simple yet stunning centerpiece for a cozy dinner, ideal for fans of Latin-inspired cuisine. Serve it hot with a garnish of lemon slices for a comforting and refreshing twist!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 8 cups water
- 1 large white onions
- 4 pieces garlic cloves
- 2 pieces bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 medium tomatoes
- 1 piece serrano chilies
- 0.5 cup cilantro
- 4 pieces lemons
- 4 pieces corn tortillas
- 2 tablespoons vegetable oil
Instructions
In a large pot, bring the 8 cups of water to a boil.
Add the chicken breasts to the pot along with 1 large white onion (halved), 4 garlic cloves (peeled), 2 bay leaves, 1 teaspoon of salt, and 1 teaspoon of dried oregano.
Reduce the heat to a gentle simmer and cook for about 25-30 minutes, or until the chicken is fully cooked.
While the chicken cooks, blend the 3 tomatoes and 1 serrano chili in a blender to make a smooth puree. Set it aside.
Once the chicken is cooked, remove it from the pot, let it cool slightly, and shred it into bite-sized pieces. Strain the chicken broth into a clean pot to remove the onion, garlic, and bay leaves. Discard the solids.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the tomato and chili puree and cook for 5 minutes, stirring occasionally, until slightly thickened.
Pour the thickened tomato mixture into the strained chicken broth and stir well. Simmer on low heat for 10 minutes.
While the soup simmers, cut the corn tortillas into strips. Heat a small amount of vegetable oil in a skillet and fry the strips until crispy. Place them on a plate lined with paper towels to drain excess oil.
Juice 3 lemons and stir their juice into the soup. Slice the remaining lemon thinly for garnish.
Taste the soup and adjust seasoning with more salt or pepper, if needed.
Serve the soup hot with shredded chicken added into each bowl. Top with crispy tortilla strips, fresh cilantro, and a slice of lemon.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 24.3 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
