Yucatn Lime and Chicken Soup
Discover the vibrant flavors of the Yucatán with this tantalizing Lime and Chicken Soup, a traditional Mexican dish that combines savory and citrusy notes to perfection. Tender shredded chicken swims in a fragrant broth infused with garlic, onion, roma tomatoes, and aromatic spices like cumin and oregano, finished with the zesty punch of freshly squeezed key lime juice. Crispy homemade tortilla strips add an irresistible crunch, while creamy avocado slices and a sprinkle of fresh cilantro create a colorful and refreshing garnish. Perfect for a cozy meal or a crowd-pleasing starter, this soup captures the essence of authentic Yucatán cuisine. Ready in under an hour, it’s a comforting yet vibrant recipe you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 cups chicken stock
- 1 medium, diced white onion
- 4 minced garlic cloves
- 3 medium, diced roma tomatoes
- 1 cup, roughly chopped fresh cilantro leaves
- 1 small, diced jalapeño pepper
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 3 juiced, plus extra for garnish key limes
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 4 cut into thin strips corn tortillas
- 0.5 cup, for frying tortillas vegetable oil
- 1 sliced, for garnish avocado
- 3 for serving lime wedges
Instructions
Place the chicken breasts in a large pot and add the chicken stock. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and set it aside to cool. Leave the chicken stock in the pot for later use.
Shred the cooled chicken using two forks and set aside.
In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the diced onion, garlic, and jalapeño. Sauté for 3-4 minutes, or until the onion is translucent and fragrant.
Add the diced tomatoes, oregano, cumin, and bay leaf to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomatoes have softened.
Transfer the sautéed tomato mixture to the pot with the chicken stock. Stir well and bring to a simmer.
Add the shredded chicken back into the pot along with the chopped cilantro, lime juice, salt, and black pepper. Simmer for an additional 10-15 minutes to let the flavors meld. Taste and adjust seasoning as needed.
Meanwhile, in a separate skillet or deep saucepan, heat the vegetable oil over medium heat. Once the oil is hot, fry the tortilla strips in batches until they are golden and crispy, about 1-2 minutes per batch. Remove and drain on paper towels.
To serve, ladle the hot soup into bowls. Top each serving with fried tortilla strips, slices of avocado, additional cilantro, and a lime wedge on the side.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 619 mg | 13% | |
*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.
