Mexican Lime Soup With Chicken

20m
Prep Time
40m
Cook Time
1h
Ready In

Recipe: #32965

July 18, 2019



"The old, traditional way of making this soup. This serves 6 as a first course, or 4 as a lunch. My picture does not have chili's in it."

Original is 6 servings

Nutritional

  • 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

Step by Step Method

Step 1

First, simmer the chicken gizzards in 1 teaspoon salted water for 30 minutes.

Step 2

Heat the 2 tablespoons oil in a saucepan, then add the onion.

Step 3

Let the onion cook until soft.

Step 4

Add the green bell pepper, stirring for one minute.

Step 5

Next, add the tomato. Cook on medium heat for 3 to 4 minutes.

Step 6

Add the chilies, the chicken stock, the lime juice and the lime shell.

Step 7

Bring everything to a boil. Reduce heat and simmer.

Step 8

While it's simmering, add the chopped livers and the chopped gizzards.

Step 9

Add salt and pepper to taste, if desired.

Step 10

In the meantime, heat 1/4 cup oil in a skillet on the stove top.

Step 11

Cut the tortillas into strips. Add them to the hot oil in the skillet in batches, making sure to turn them over.

Step 12

When the tortillas are crisp, drain them on a paper towel.

Step 13

Put the soup into bowls, adding tortilla strips to the top of each bowl.

Step 14

Put a lime slice on the rim of 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.


  • When selecting tomatoes, choose ones that are ripe and have a deep red color.
  • When selecting the livers and gizzards, look for ones that are firm and not too wet.

  • For the oil, substitute olive oil for a healthier option. Olive oil is high in monounsaturated fats, which can help reduce cholesterol levels and reduce the risk of heart disease.
  • For the chicken stock, substitute vegetable stock for a vegetarian-friendly option. Vegetable stock is a great way to add flavor to the soup without the fat and cholesterol of chicken stock.

Vegetarian Variation Replace the chicken stock with vegetable stock and omit the chicken gizzards and livers. Add 1/4 cup of chopped mushrooms and 1/4 cup of chopped carrots to the soup.



Mexican Rice: Mexican rice is a delicious accompaniment to Mexican Lime Soup With Chicken. It has a great flavor and texture, and the combination of the two dishes is truly delicious. The rice also adds a nice balance to the soup, making it a perfect meal for any occasion.


Charro Beans: Charro beans are a traditional Mexican dish that pairs perfectly with Mexican Lime Soup With Chicken. The beans provide a savory flavor that complements the soup, while also adding a hearty texture. The beans are also high in protein and fiber, making them a nutritious and filling side dish.




FAQ

Q: How long should I simmer the chicken gizzards?

A: Simmer the chicken gizzards for 30 minutes in salted water for best results.



Q: What is the best way to cook chicken gizzards?

A: The best way to cook chicken gizzards is to simmer them in salted water for 30 minutes. This will help to tenderize the gizzards and give them a delicious flavor.

2 Reviews

JostLori

Very good soup! I've had something similar in Veracruz, Mexico, a lime soup, but not with the gizzards and livers. These gave it an even better taste! At the last minute, I found I had run out of tortillas (normally a household staple for us!), and instead toasted up a cheese arepa and cut it into small wedges. Garnished with chopped cilantro and a lime wedge. After the photo, I added some diced avocado, which helped calm the heat from the serranos. Thanks for sharing this recipe - we'll definitely be having it again!

5.0

review by:
(13 Nov 2022)

Luvcookn

This is a wonderfully different kind of soup for us. This the first time I have used gizzards/liver in a recipe and found we really enjoy it. Did not use the green pepper and loved the warmth of the serrano. Finished off with a dollop of sour cream and chopped cilantro. Thank you for sharing What! Made for Billboard Recipe Tag.

5.0

review by:
(2 Jul 2020)

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Fun facts:

This Mexican Lime Soup with Chicken is a traditional Mexican dish that has been around for centuries. It was popularized by the Aztecs and Mayans, who believed that the soup had healing properties.

This dish is also said to have been a favorite of the famous Mexican artist Frida Kahlo. She often served this soup at her dinner parties and enjoyed it with her guests.