Yucatán Lime And Chicken Soup Recipe

Name: Yucatán Lime And Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium tomatoes; 1 large white onion, unpeeled, plus; 1/2 cup minced onion, for garnish; 21 garlic cloves, peeled (2 heads); 3 whole chicken breasts, on the bone (about 1 1/4 pounds each); 3 3 quarts low sodium chicken broth or 3 quarts water; 2 limes, zest of, finely grated and limes halved, plus wedges for serving; 20 allspice berries; 1 tablespoon dried oregano, preferably Mexican, plus more for sprinkling; salt & freshly ground black pepper; 1 cup vegetable oil; 2 tablespoons vegetable oil; 6 large scallions, minced; 12 corn tortillas, 6-inch (cut into thin strips); 2 banana peppers or 2 jalapenos, seeded and minced

Servings: persons

4 medium tomatoes
1 large white onion, unpeeled, plus
1/2 cup minced onion, for garnish
21 garlic cloves, peeled (2 heads)
3 whole chicken breasts, on the bone (about 1 1/4 pounds each)
3 3 quarts low sodium chicken broth or 3 quarts water
2 limes, zest of, finely grated and limes halved, plus wedges for serving
20 allspice berries
1 tablespoon dried oregano, preferably Mexican, plus more for sprinkling
salt & freshly ground black pepper
1 cup vegetable oil
2 tablespoons vegetable oil
6 large scallions, minced
12 corn tortillas, 6-inch (cut into thin strips)
2 banana peppers or 2 jalapenos, seeded and minced

1
Preheat the oven to 500u00b0. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
2
In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
3
Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
4
Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
5
Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
6
Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.

1961

kcal

Calories

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 medium tomatoes, 1 large white onion, unpeeled, plus, 1/2 cup minced onion, for garnish, 21 garlic cloves, peeled (2 heads), and more.

Yes, Yucatán Lime And Chicken 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.

That's it — enjoy your meal!

Yucatán Lime And Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions