Mexican Chicken Lime Soup Recipe:
I got this recipe from a Mexican friend because when I visited, his wife made the best “Sopa de Lima” I’ve ever had. This recipe was slightly modified because she spit-roasted the chicken but it is very close to the original. I recently made it at home and it turned out yummy! Some folks asked for the recipe, so here it is:
- 2 tablespoons olive oil
- 6 garlic cloves, minced or you can substitute garlic powder
- 6 small skinless boneless chicken breast halves (or thighs) – cut crosswise into 1/2-inch-wide strips
- 1 1/2 teaspoons dried oregano
- 10 cups chicken broth (I make my own with Vegeta and I throw carrots and salary in but you can use store-bought)
- Juice from 2 fresh limes (about 1/3-1/2c)
- Chopped fresh cilantro – a bunch
- ½ of onion chopped
- 1-2 avocados – peeled, pitted, sliced
- 1 1/2 cups coarsely crushed tortilla chips (optional), you can do rice instead.
- Heat oil in a large soup pot over medium heat.
- Add garlic and cook while stirring for about 30 seconds.
- Add chicken and oregano to pot; sprinkle with salt and pepper.
- Sauté 3 minutes.
- Add broth and lime juice and bring to boil.
- Reduce heat to medium-low and simmer until chicken is cooked through, about 10 minutes.
- Season soup to taste with salt and pepper.
- Place crushed tortilla chips or rice in bowl.
- Pour soup into bowl.
- Top with fresh avocados, onions, cilantro (can add tomato and jalapeno pepper or whatever else you like) and serve.
- Serves about 6.
Voila! Now you have Mexican Chicken Lime Soup. This soup is definitely a comfort food. It is also excellent when you’re feeling sick, especially with a cold.