Mexican Citrus Soup Recipe

Name: Mexican Citrus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions; 15 large garlic cloves, unpeeled; 1 tablespoon extra virgin olive oil; 6 6 cups chicken stock or 6 cups fish stock; 1 cup water; 8 ripe tomatoes, diced; 1 pinch dried oregano; 1 fresh green chilies, such as jalapeno or 1 serrano pepper, deseeded and chopped; 1 pinch ground cumin; 1/2 teaspoon grapefruit, rind of, finely grated; 1/2 teaspoon lime rind, finely grated; 1/2 teaspoon orange rind, finely grated; 2 limes, juice and zest of; 1 orange, juice of; 1 grapefruit, juice of; salt and pepper; GARNISH; tortilla chips; fresh cilantro

Servings: persons

2 onions
15 large garlic cloves, unpeeled
1 tablespoon extra virgin olive oil
6 6 cups chicken stock or 6 cups fish stock
1 cup water
8 ripe tomatoes, diced
1 pinch dried oregano
1 fresh green chilies, such as jalapeno or 1 serrano pepper, deseeded and chopped
1 pinch ground cumin
1/2 teaspoon grapefruit, rind of, finely grated
1/2 teaspoon lime rind, finely grated
1/2 teaspoon orange rind, finely grated
2 limes, juice and zest of
1 orange, juice of
1 grapefruit, juice of
salt and pepper
GARNISH
tortilla chips
fresh cilantro

1
Cut one onion in half without peeling. Peel and finely chop the second onion.
2
heat a large heavy-based skillet, add the onion halves and garlic and cook over a medium-high heat until the skins char and the onions are caramelized on their cut sides; the garlic should be soft on the inside. Remove both from the pan and set aside until cool enough to handle.
3
Meanwhile, heat the oil in a pan and lightly saute the remaining onion until softened. Add the stock and water and bring to a boil. Reduce the heat and simmer for a few minutes.
4
Peel the charred onion and garlic. Chop coarsely. Add to the soup. Add tomatoes, chili, oregano and cumin. Cook for 15 minutes, stirring occasionally.
5
Add the citrus rind, season to taste with salt & pepper. Simmer 2 additional minutes. Remove from heat and stir in the lime flesh and citrus juices.
6
Ladle into soup bowls, garnish with tortilla chips and fresh cilantro. Serve immediately.

1106

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 onions, 15 large garlic cloves, unpeeled, 1 tablespoon extra virgin olive oil, 6 6 cups chicken stock or 6 cups fish stock, and more.

Yes, Mexican Citrus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Citrus Soup

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