Yucatan Chicken-Lime Soup
Yucatan Chicken-Lime Soup
4 corn tortillas, cut into strips
1 large tomato, halved crosswise and seeded
1 tablespoon olive oil
8 cloves garlic, minced
2-8 serrano chiles, thinly sliced*
4 cups chicken broth
1 1/2 cups shredded cooked chicken breast
1 bay leaf
4-6 tablespoons lime juice
1/2 cup chopped fresh cilantro
Salt and ground black pepper
Preheat over to 400F.
Arrange the tortilla strips on a baking shhet. Bake for 3 minutes, cool.
Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.
Heat the oil in a large saucepan over medium heat. Add the garlic and chile peppers. Cook for 4 minutes. Stir in the tomatoes, broth, chicken and bay leaf. Simmer for 5 minutes. Stir in 4 tablesppons of the lime jiuce and the cilantro. Season with salt and black pepper. Add more lime juice to taste, if desired. Serve with the tortilla strips.
Serves 4.