Southwestern Style Chicken Lime Soup -

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Southwestern Style Chicken Lime Soup

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Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	6
Author Notes:	Soups with the flavor of lime, like this one, are popular in the Yucatan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare. This is a great camping recipe, just prepare the tortilla strip garnish before leaving home or use tortilla chips instead.
Ingredients:	6 cups chicken stock 2 boneless, skinless chicken breasts, cut into thin slices 1 tablespoon olive or corn oil 8-10 cloves garlic, minced 1 small onion, thinly sliced 2 medium Roma tomatoes, peeled, seeded and diced 1/3 cup chopped cilantro 1-4 (depending on how hot you like it) serrano or jalapeño peppers, thinly sliced 1/3 cup fresh lime juice salt and pepper to taste 4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)
Instructions:	Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside. Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.