Yucatecan Chicken-and-Lime Soup

Yucatecan Chicken-and-Lime Soup
Photo by Jennifer Davick

Ingredients

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

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