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Yucatan Chicken Lime Soup

Yucatan Chicken Lime Soup
  • Prep 30 min
  • Total 60 min
  • Servings 4
When I was in Yucatan, I had the opportunity to enjoy a variety of delicious food, but I fell in love with this Yucatecan chicken lime soup. I’ve prepared it several times at home and always find it tasty, light, and it’s very easy to make. I must confess that sometimes I serve it with cooked white rice, but only because I like it that way. The fried tortillas give it a very particular crisp texture and would not change them for anything. Give it a try, I hope you like it as much as I do.
By Tablespoon Kitchens
Updated July 21, 2017

Ingredients

  • 1 chicken breast with bone
  • 4 cloves garlic
  • 1 chopped celery stick
  • 1/2 chopped carrot
  • Salt and pepper
  • 2 tablespoons oil
  • 1/2 chopped onion
  • 1/2 green pepper in strips (optional)
  • 1/2 cup cherry tomatoes
  • 1 tablespoon lemon juice

Garnish with:

  • Avocado
  • Strips of fried tortilla
  • Chili in slices
  • Sliced lemon

Steps

  • 1
    In a saucepan cook the chicken breast with garlic, celery, carrot, salt and pepper until soft. You can use chicken broth or water.
  • 2
    Turn off the heat and let cool.
  • 3
    Remove the bone from the breast and unravel it in thick strips.
  • 4
    Strain the broth and reserve.
  • 5
    Heat oil in a pot. Sauté onion until smooth. Add green pepper and cherry tomato.
  • 6
    Add the lemon juice, the rest of the chicken and broth.
  • 7
    Cook for a few minutes until it’s very hot.
  • 8
    Turn off the heat, serve in bowls with avocado, strips of fried tortilla, slices of colorful yellow pepper, and slices of lemon.

  • Use yellow pepper instead of green pepper.
  • Use tortilla chips instead of fried tortilla.
  • Do you have leftover chicken? Chop and combine it with celery and mayonnaise to make sandwiches.

No nutrition information available for this recipe
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