Mexican Lime Soup

"This is a great soup!"
 
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Ready In:
30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
  • Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.

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Reviews

  1. I can't believe I haven't commented sooner! My husband stumbled across this recipe about a year ago when looking for hearty soups to make when I was sick. I am so glad he did! We add extra chicken, tomatoes, avocados, and green onions when we are having it as a main course. I do leave out the jalapenos though. What a great comfort food!!
     
  2. The first time I ever had lime soup was at a Mayan village on a trip to Chichen Itza in Mexico. This recipe wasn't quite the same, but it is very, very good. I scaled it down for two people and used 1/3 cup of garlic roasted salsa instead of fresh tomato. Thanks for posting!
     
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RECIPE SUBMITTED BY

I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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