Yucatecan Chicken-And-Lime Soup Recipe

Name: Yucatecan Chicken-And-Lime Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bone-in chicken breasts; 3 quarts chicken stock; 2 teaspoons kosher salt, divided; 1 1/2 teaspoons black peppercorns, cracked; 1 1/2 teaspoons dried oregano; 8 garlic cloves, crushed; 2 tablespoons extra-virgin olive oil; 1 onion, halved and sliced; 1 1/2 teaspoons freshly ground black pepper; 1 small green bell pepper, thinly sliced; 2 tomatoes, thinly sliced; 1 teaspoon Key lime zest; 1 tablespoon fresh Key lime juice; 3 serrano chiles, seeded and minced (optional); 3 Key limes, very thinly sliced; 1 cup fried tortilla strips or tortilla chips; 1 avocado, very thinly sliced

Servings: persons

2 bone-in chicken breasts
3 quarts chicken stock
2 teaspoons kosher salt, divided
1 1/2 teaspoons black peppercorns, cracked
1 1/2 teaspoons dried oregano
8 garlic cloves, crushed
2 tablespoons extra-virgin olive oil
1 onion, halved and sliced
1 1/2 teaspoons freshly ground black pepper
1 small green bell pepper, thinly sliced
2 tomatoes, thinly sliced
1 teaspoon Key lime zest
1 tablespoon fresh Key lime juice
3 serrano chiles, seeded and minced (optional)
3 Key limes, very thinly sliced
1 cup fried tortilla strips or tortilla chips
1 avocado, 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 a plate. Strain stock through a very fine strainer, discarding solids, and skim off any fat from the top. Set aside.
3
When chicken is cool enough to handle, remove skin, and pull the meat from the bones. Discard skin and bones, and shred chicken into strips. Set aside.
4
Heat olive oil in a large stockpot over medium-low heat. Add onion, ground black pepper, and remaining 1 teaspoon kosher salt, and cook, stirring occasionally, 10 minutes. Add bell pepper; cook 5 minutes.
5
Add tomato, Key lime zest and juice, and reserved shredded chicken and chicken stock. Bring to a boil over high heat. Reduce heat, and simmer about 10 minutes. Divide soup among 6 bowls, and top each with serrano chiles, if desired, and remaining ingredients.

624

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 2 bone-in chicken breasts, 3 quarts chicken stock, 2 teaspoons kosher salt, divided, 1 1/2 teaspoons black peppercorns, cracked, and more.

Yes, Yucatecan Chicken-And-Lime 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.

Yucatecan Chicken-And-Lime Soup

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