Mexican Chicken, Lime and Cilantro Soup -

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Mexican Chicken, Lime and Cilantro Soup

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By Kris Rudolph

Posted December 30th, 2007

This article is reprinted with permission from Mexican Light / Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook / Para El Cocinero Actual (Great American Cooking Series), by Kris Rudolph, (2006, University of North Texas Press)

Mexican Light / Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook / Para El Cocinero Actual (Great American Cooking Series)

Servings:	6
Author Notes:	This soup is an elaborate version of the famous Lime Soup of the Yucatan Peninsula. The main difference here is that it incorporates vegetables along with the lime juice, cilantro, and chicken. It’s naturally healthy and can be eaten on almost any diet.
Ingredients:	1 tablespoon olive oil 1 cup chopped white onion 2 cloves garlic, minced 1 serrano chile, seeded and minced 1/2 cup corn 2 Roma tomatoes, chopped 1/2 cup chopped zucchini 6 cups chicken stock 1/4 cup chopped cilantro 1/4 cup fresh Mexican lime juice 1 cup cooked chicken, shredded salt to taste
Instructions:	Makes 6 Servings, 1 1/2 Cups Each Preparation: 15 Minutes Cook: 25 Minutes Total: 40 Minutes 1. Place the olive oil in a large stockpot over medium-high heat. Add the onion and garlic. Saute for 8 to 10 minutes. 2. Add Serrano chile, corn, tomatoes, and zucchini. Saute for another 5 minutes. 3. Add the chicken stock, cilantro, lime juice, and shredded chicken. Lower to medium heat and allow to simmer for 10 minutes. Salt to taste. Calories: 91; Total Fat: 3.8; Saturated Fat: 0.8g; Carbohydrates: 8g; Fiber: 0.5g.