Yucatecan Chicken-and-Lime Soup

Yucatecan Chicken-and-Lime Soup
Photo by Jennifer Davick

Ingredients

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

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

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