LIME AND CHICKEN SOUP

 

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  • Servings:
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Backstory

This is really close to tortilla soup, but not quite. The taste with the lime and bay leaf make it slightly different..that and less tomato. It tastes "fresher", I think, than tortilla soup. This makes for really pretty presentation with rounds of lime slices floating on the top. I will post a picture this evening with the recipe when I get home.

Ingredients

  • 3 limes
  • 1 jalapeno chili pepper
  • 1 T minced cilantro, plus 6 sprigs
  • 1 tomato
  • 1 red onion
  • 4 oz mild yellow cheese
  • 2 corn tortillas
  • 8 oz uncooked chicken breast (I use shredded rotisserie chicken)
  • 5 cups chicken broth
  • 1 t oregano
  • 1 t basil
  • 1 bay leaf
  • Freshly ground black pepper
  • Salt

Directions

  • This is really close to tortilla soup, but not quite. The taste with the lime and bay leaf make it slightly different..that and less tomato. It tastes "fresher", I think, than tortilla soup. This makes for really pretty presentation with rounds of lime slices floating on the top. I will post a picture this evening with the recipe when I get home.
  • 6 servings
  • 3 limes
  • 1 jalapeno chili pepper
  • 1 T minced cilantro, plus 6 sprigs
  • 1 tomato
  • 1 red onion
  • 4 oz mild yellow cheese
  • 2 corn tortillas
  • 8 oz uncooked chicken breast (I use shredded rotisserie chicken)
  • 5 cups chicken broth
  • 1 t oregano
  • 1 t basil
  • 1 bay leaf
  • Freshly ground black pepper
  • Salt
  • 1. Juice 2 of the limes and cut the remaining lime into thin slices. Mince the jalapeno and cilantro. Chop the tomato and the red onion. Cube the cheese. Cut the tortillas into strips.
  • 2. (Skip if using rotisserie chicken.)Place the chicken in a large saucepan. Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken). Remove it to a plate and slice it into very, very thin strips, or shred it.
  • 3. In a soup pot, combine the broth, lime juice, oregano, basil, jalapeno, bay leaf and pepper. Bring to a boil, then reduce to a simmer, and cook for 10 minutes.
  • 4. Add the chicken, tomato, red onion, cilantro, and salt to taste. Bring to a boil, then reduce to a simmer and cook 10 minutes. Remove the bay leaf.
  • 5. Garnish with cheese cubes, slices of tortilla and lime, and cilantro sprigs.

Categories: Dinner  Poultry  Soup  Soup  Tangy 
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