Mexican Chicken Soup Recipe

by katerina on March 3, 2010

After I returned from the Yucatan last Saturday, I was making Sopa de Lima, a Mexican chicken soup recipe, before I’d even unpacked my suitcase. A side effect of being a traveling foodie is zero self control where new flavours are involved. 

Sopa De Lima

Like any homemade chicken soup this is a perfect recipe for a cold. The heavy dose of citrus from the lime juice makes it light on the tongue and gives you a nice dose of vitamin C.

I adapted this mexican chicken soup recipe from an Emeril Lagasse & Rick Bayless recipe, however I didn’t find it to have quite the depth of flavour I was looking for. Maybe it was the lack of Yucatan limes or just my jet lag, but this recipe deserves another attempt. That said, this Mexican chicken soup was absolutely delicious and it reheated well for several days. It is so lovely how small changes can give variety to chicken soup.

Print Recipe

Mexican Chicken Soup

(serves 4)
Adapted from Emeril Lagasse & Rick Bayless

2 small corn tortillas
1 tablespoon olive oil
1 medium onion, diced
2 stalks celery, diced
2 small carrots, diced
1 jalapeno, de-seeded and diced
2 big cloves garlic, minced
1 bay leaf
1/2 teaspoon Mexican oregano
3 whole canned tomatoes (or one ripe, peeled tomato) chopped
5 cups chicken stock
4 skinless chicken thighs (I used boneless but either way)
1 large green onion, finely sliced
2 limes, juiced
cilantro leaves, for garnish
chopped avocado for garnish

Chop the tortillas into thin strips and toast lightly in a toaster oven. Set aside for garnishing the finished soup.

In a large soup pot heat olive oil on medium. Add onion, celery, carrots and jalapeno. Cook, stirring regularly for 3-5 minutes or until softened. Add garlic, bay leaf and oregano and cook for 2 minutes. Add tomatoes and cook until all tomato juices have absorbed, stirring regularly. Add chicken stock and bring to a light simmer, add chicken and bring to a light simmer. Cover and cook for 20 minutes or until chicken is thoroughly cooked.

Remove chicken to a plate and cool enough to shred with a fork, discarding any bones. Return chicken to soup along with green onion and lime juice. Simmer for 10 more minutes. Serve topped with tortilla strips and optionally avocado and cilantro.


Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time:55 minutes
Calories(approximate per serving): 430



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