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Mexican Lime Soup
A traditional Yucatan soup made with chicken, lime, and Mexican spices.
servings: 4 to 6
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 1 large onion, peeled and chopped
- 1 jalapeno, stemmed, seeded, and diced small
- 2 medium garlic cloves, minced
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly ground allspice berries
- 1/2 tsp freshly ground black peppercorns
- 1 tsp kosher salt
- 6 cups chicken stock
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 3 limes
- salt & pepper
- handful of fresh cilantro, roughly chopped
- tortilla chips
Directions
- Heat the oil in a dutch oven or large pot over medium-high heat.
- When oil is hot add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the jalapeno, garlic, oregano, cinnamon, allspice, peppercorns, and kosher salt to the pot. Stir and cook until fragrant, about 20 seconds.
- Pour in the chicken stock and bring to a boil.
- Add the chicken to the pot, stir and return to a boil.
- Cover the pot and reduce heat to medium-low. Cook, stirring occasionally, about 20 minutes.
- Cut 1 lime into wedges and set aside for garnish.
- Add the juice from the remaining 2 limes into the soup and stir. Add salt and pepper to taste.
- Serve the soup garnished with the lime wedges, fresh chopped cilantro, and tortilla chips.
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