How To Make Lime Soup

If you’ve ever wondered what the delicious soup is that they usually serve at Mexican restaurants, you’ve found it here. Mexican lime soup is as simple as chicken noodle soup but has a delicious tang with the added lime juice. That tang is what makes this soup so darn special. The ingredients are pretty standard: celery, onion, carrot and tomato and then a bit of a twist with jalapeno. Cook all of that in chicken broth, add chicken and let cook. You than add in the lime juice at the very last minute so you get the most out of that flavor. Adding it in too early can mean those lovely aromas are either lost or can change the structure of the soup. Top with homemade crispy tortilla strips and you have a delicious soup that’s super healthy!

Learn how to make it in this online culinary class with one of our chef instructors. You don’t have to eat at a restaurant to get this deliciously light and refreshing soup!

Lime Soup

½ chicken cut into pieces
10 cups of water
2 whole garlic cloves
½ onion (cut into quarters)
2 tbsp avocado oil
1 diced onion
2 garlic cloves (minced)
1 red pepper chopped
1 large tomato dice
2 sprigs of cilantro
1 green pepper chopped
1 sprig of fresh oregano
1 sprig of fresh mint
1 sprig of fresh thyme
8 limes (roasted in the oven or skillet and juiced)
1 avocado (peeled and diced)
Radishes chopped
Fried tortilla
Chopped cilantro
Salt and pepper
Lime zest

1. Place the cut up chicken pieces, ½ onion and 2 garlic cloves in a pot, cover with cold water and add a pinch of salt. Bring to a simmer, reduce the flame and allow to cook until the chicken is completely done. Shred the chicken and put aside.

2. Add the oil to a sauce pan at medium heat; add the chopped onion and minced garlic; cook until translucent. Add the green and red peppers and continue cooking until they are soft. Add the chopped tomatoes at the end.

3. Strain the chicken stock, add to the sautéed vegetables while also adding in the fresh herbs. Lower the flame and add the lime juice and chicken. Check for seasoning and cook for a few minutes.

4. Removed the fresh herbs from the soup, served the soup hot, garnished with avocado, radishes, tortilla strips and/or sliced lime.

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