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Copy LinkMexican Lime Soup
Servings: 4 to 6
Total Time: 45 minutes
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
1. Heat the oil in a dutch oven or large pot over medium-high heat.
2. When oil is hot add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the jalapeno, garlic, oregano, cinnamon, allspice, peppercorns, and kosher salt to the pot. Stir and cook until fragrant, about 20 seconds.
4. Pour in the chicken stock and bring to a boil.
5. Add the chicken to the pot, stir and return to a boil.
6. Cover the pot and reduce heat to medium-low. Cook, stirring occasionally, about 20 minutes.
7. Cut 1 lime into wedges and set aside for garnish.
8. Add the juice from the remaining 2 limes into the soup and stir. Add salt and pepper to taste.
9. Serve the soup garnished with the lime wedges, fresh chopped cilantro, and tortilla chips.
2. When oil is hot add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the jalapeno, garlic, oregano, cinnamon, allspice, peppercorns, and kosher salt to the pot. Stir and cook until fragrant, about 20 seconds.
4. Pour in the chicken stock and bring to a boil.
5. Add the chicken to the pot, stir and return to a boil.
6. Cover the pot and reduce heat to medium-low. Cook, stirring occasionally, about 20 minutes.
7. Cut 1 lime into wedges and set aside for garnish.
8. Add the juice from the remaining 2 limes into the soup and stir. Add salt and pepper to taste.
9. Serve the soup garnished with the lime wedges, fresh chopped cilantro, and tortilla chips.
