Mexican Chicken Soup with Lime

15m
Prep Time
30m
Cook Time
45m
Ready In


" This soup is light enough that you can serve it as a starter to a Mexican meal. Use chicken or turkey. Adjust the heat with the amount of jalapeno that you use. I love cilantro but if you are not fond of it omit it."

Original is 4 servings

Nutritional

  • Serving Size: 1 (424.7 g)
  • Calories 172.6
  • Total Fat - 4.2 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 2.4 mg
  • Sodium - 278.8 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.2 g
  • Protein - 11 g
  • Calcium - 47.9 mg
  • Iron - 5.4 mg
  • Vitamin C - 8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Lightly spray a skillet with oil and fry the tortilla strips until golden, drain on paper towel - about 5 minutes

Step 2

Add broth, onion, jalapenos and chicken to a pot and bring to aboil, turn heat down, cover and simmer for 20 minutes

Step 3

Add tomato and simmer 5 more minutes, add lime juice and cilantro

Step 4

Season with salt and pepper, ladle into bowls add tortilla strips and float a slice of lime in each bowl

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If you prefer a spicier soup, add more jalapenos to taste.
  • Make sure to use low sodium chicken broth to control the amount of salt in the soup.

  • Substitute cooked turkey for the chicken for a leaner option. The benefit of this substitution is that turkey is a leaner protein than chicken, which makes it a healthier option for the soup.
  • Substitute bell pepper for the jalapeno peppers for a milder flavor. The benefit of this substitution is that it will make the soup less spicy, allowing for a more mild flavor that can be enjoyed by everyone.

Vegetarian Version Replace the chicken broth with vegetable broth and omit the chicken. Add 1/2 cup of cooked black beans to the soup and replace the chicken with 1/2 cup of cooked quinoa.


Mexican Version Replace the chicken broth with vegetable broth. Add 1/2 cup of cooked black beans, 1/2 cup of cooked quinoa, 1/2 cup of corn, 1/2 cup of diced bell peppers, and 1/2 cup of diced tomatoes to the soup. Replace the thyme with 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of oregano.


Mexican Street Corn Salad - This creamy, spicy and crunchy salad is the perfect accompaniment to Mexican Chicken Soup with Lime. The sweet corn and creamy mayonnaise dressing is a delicious balance to the soup's heat and acidity.


Mexican Rice - This flavorful side dish is a great accompaniment to the Mexican Street Corn Salad. The combination of long-grain rice and flavorful seasonings creates a perfect balance to the creamy, spicy salad. The Mexican rice also helps to round out the meal with a filling, hearty side dish.




FAQ

Q: How long do I simmer the soup?

A: Simmer the soup for 20 minutes, then add the tomato and simmer for 5 more minutes.



Q: What ingredients do I need?

A: You will need onions, garlic, carrots, celery, vegetable broth, tomatoes, and herbs of your choice. Optional ingredients include potatoes, beans, and greens.

1 Reviews

SingleDadChef

I'm a sucker for anything with jalapenos, I tend towards choosing recipes that have them or I end up adding them in, this soup was way over the top good, and the only thing different I did was throw in afew tablespoons of chopped garlic. Glad I chose this recipe!

5.0

review by:
(12 Sep 2012)

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Fun facts:

The lime juice in this recipe is a traditional Mexican ingredient, and is said to have been used since the time of the Aztecs. The Aztecs believed that lime juice was beneficial for their health.

The famous Mexican artist Frida Kahlo was known to enjoy Mexican cuisine and this Mexican Chicken Soup with Lime was one of her favorites. Her recipe was passed down through generations and is now a popular dish in Mexico.