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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. MORE+ LESS-

By Tablespoon Kitchens

July 21, 2017

Ingredients

chicken breast with bone

cloves garlic

chopped celery stick

1/2

chopped carrot

Salt and pepper

tablespoons oil

1/2

chopped onion

1/2

green pepper in strips (optional)

1/2

cup cherry tomatoes

tablespoon lemon juice

Garnish with:

Avocado

Strips of fried tortilla

Chili in slices

Sliced lemon

Steps

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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.

Expert Tips

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.