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Yucatan Chicken-Lime Soup Recipe

   
 

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     Yucatan Chicken-Lime Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   12 minutes

Ingredients
4 corn tortillas (6 inch diameter) cut into thin strips
1 large tomato, halved crosswise and seeded
1 Tablespoon olive oil
1 medium onion, finely chopped
8 cloves garlic, minced
2-8 servings chile peppers, thinly sliced (wear plastic gloves when handling)
4 Cups Chicken Stock
1 1/2 C shredded cooked chicken breast
1 bay leaf
 
4-6 teaspoons lime juice
1/4 c chopped fresh cilantro
salt and ground black pepper

Instructions
Preheat oven to 400 degrees. Arrange the tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool.
Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.
Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and chile 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 4 T 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.


Originally Submitted
10/12/2009





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