Mexican Lime Soup With Chicken
July 18, 2019
"The old, traditional way of making this soup. This serves 6 as a first course, or 4 as a lunch."
- Serving Size: 1 (505.3 g)
- Calories 401.3
- Total Fat - 21.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 129.5 mg
- Sodium - 992.9 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 4.9 g
- Sugars - 9.4 g
- Protein - 21.2 g
- Calcium - 68.4 mg
- Iron - 3.3 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.2 mg
First, simmer the chicken gizzards in 1 teaspoon salted water for 30 minutes.
Heat the 2 tablespoons oil in a saucepan, then add the onion.
Let the onion cook until soft.
Add the green bell pepper, stirring for one minute.
Next, add the tomato. Cook on medium heat for 3 to 4 minutes.
Add the chilies, the chicken stock, the lime juice and the lime shell.
Bring everything to a boil. Reduce heat and simmer.
While it's simmering, add the chopped livers and the chopped gizzards.
Add salt and pepper to taste, if desired.
In the meantime, heat 1/4 cup oil in a skillet on the stove top.
Cut the tortillas into strips. Add them to the hot oil in the skillet in batches, making sure to turn them over.
When the tortillas are crisp, drain them on a paper towel.
Put the soup into bowls, adding tortilla strips to the top of each bowl.
Put a lime slice on the rim of each bowl.
Tips & Variations
No special items needed.