Yucatecan Chicken-and-Lime Soup

Yucatecan Chicken-and-Lime Soup
Photo by Jennifer Davick

Ingredients

  • 1 cup fried tortilla strips or tortilla chips
  • 2 teaspoons kosher salt, divided
  • 1 avocado, very thinly sliced
  • 2 tomatoes, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 onion, halved and sliced
  • 8 garlic cloves, crushed
  • + 10 more ingredients
    • 1 ½ teaspoons dried oregano
    • 3 quarts chicken stock
    • 1 ½ teaspoons black peppercorns, cracked
    • 1 teaspoon Key lime zest
    • 3 serrano chiles, seeded and minced (optional)
    • 3 Key limes, very thinly sliced
    • 1 tablespoon fresh Key lime juice
    • 1 ½ teaspoons freshly ground black pepper
    • 2 bone-in chicken breasts
    • 2 tablespoons extra-virgin olive oil

1. Place chicken breasts and stock in a large saucepan; bring to a boil over high heat. Skim and discard any foam that rises to the top. Add 1 teaspoon kosher salt and next 3 ingredients. Reduce heat, and simmer 30 minutes or until the chicken is tender and cooked through. 2. Transfer chicken to ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network