This lime-infused chicken soup hails from Mexico's Yucatan region. Feel free to adjust the amount of chiles to your taste. Make it a meal: Cook up some Quesadillas con Frijoles Refritos to serve alongside.
6 servings, 1 1/3 cups each
Active Time: 35 minutes |
Total Time: 35 minutes
2-4 serrano or other hot chiles, seeded and chopped
2 cloves garlic, finely chopped
12 ounces boneless, skinless chicken breasts, (1 large or 2 small), trimmed and diced
2 large vine-ripened tomatoes, seeded and diced
Salt, to taste
4 corn tortillas, cut into 1/2-inch strips
2 tablespoons fresh cilantro leaves
Lime wedges, for garnish
Preheat oven to 350°F.
Bring broth and lime juice to a boil in a large pot. Reduce the heat to low; simmer 20 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring, until soft and beginning to brown, about 3 minutes. Stir in chiles to taste and garlic; cook until the mixture is brown and aromatic, 1 to 2 minutes longer. Add 1 ladleful of the hot broth to the pan, stir, and pour the contents of the pan into the simmering broth. Add chicken, tomatoes and salt to taste. Simmer gently until the chicken is no longer pink inside, about 5 minutes; remove from the heat.
Meanwhile, set tortilla strips on a baking sheet and bake until crisp, 3 to 5 minutes. Place a few strips in the bottom of each soup bowl, ladle the soup into the bowls and sprinkle with cilantro leaves. Serve with lime wedges on the side.
Per serving :
4 g Fat;
1 g Sat;
2 g Mono;
38 mg Cholesterol;
16 g Carbohydrates;
19 g Protein;
2 g Fiber;
275 mg Sodium;
343 mg Potassium