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.
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.
Mexican Chicken Soup(serves 4)
Adapted from Emeril Lagasse & Rick Bayless
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.