Looking back and I realize that I have never posted this recipe for a wonderful soup made with limes which is a Yucatecan favourite! If you don’t like the heat, omit the chili peppers. Let your guests add their own spice!
Yucatan Chicken-Lime Soup
(Sopa de lima)
This is about the best chicken soup that I’ve ever tasted. Plus, it’s good for you. Lime juice is loaded with immune-boosting vitamin C. Chile peppers blast open stuffed sinuses. And garlic acts as an antibiotic. I can’t think of a better remedy for a cold or rainy day.
Makes 4 servings
· 4 corn tortillas (6″ diameter), cut into thin strips (or buy the already baked tortilla strips)
· 1 large tomato, halved crosswise and seeded
· 1 tablespoon olive oil
· 1 medium onion, finely chopped
· 8 cloves garlic, minced
· 1 to 2 Serrano chili peppers, thinly sliced (wear plastic gloves when handling) (OMIT if you don’t want the heat)
· 4 cups Chicken Stock or fat-free reduced-sodium chicken broth
· 1 cups shredded cooked chicken breast
· 1 bay leaf
· 4 to 6 tablespoons lime juice
· 1/4 cup chopped fresh cilantro
· Salt and ground black pepper
1. Preheat the oven to 400F.
2. Arrange the tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool.
(Skip the two steps above if you can find tortilla strips already baked)
3. Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.
4. Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and chili peppers. Cook for 4 minutes, or until the onions are soft but not brown. Stir in the tomatoes, stock or broth, chicken, and bay leaf. Simmer for 5 minutes. Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Remove and discard the bay leaf. Taste and add more lime juice, if desired. Ladle into serving bowls and sprinkle each with some of the tortilla strips. I usually slice a lime and puts some in each bowl before I pour the soup in…