Lime And Chicken Soup
Why I Love This Recipe
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 You'll Need
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.
