Lime Soup Recipe

The traditional Yucatan lime soup I had while in Progreso 

I decided that when I came home, I was going to throw a fiesta for my family, cooking food from recipes I learned and using the tequila I brought back for margaritas. 

While I didn't manage to snag the restaurant's recipe for Yucatan lime soup, I did find one from Food Network star Emeril Lagasse. BAM. It's the one I'll be adapting to my own purposes.

The ingredients list calls for a chicken breast, but since the soup I had in Mexico used whole chicken, I think I'll modify the recipe to do the same. I'll also swap out the vegetable oil for olive oil, since it's a bit healthier.

Ingredients:

• 1/2 chicken
• 1/2 teaspoon salt
• 2 tablespoons EVOO
• 8 corn tortillas, cut into 1-inch strips and fried
• 3/4 cup finely chopped yellow onions
• 1 teaspoon minced garlic
• 1/2 cup diced tomatoes
• 1 tbsp. minced Serrano chiles
• 4 cups chicken stock (I like to make and then freeze my own, but I guess you could use Swanson in a pinch)
• 3 tbsp. fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 avocado and 1 sliced lime, for topping

The ingredients also called for 1 tsp. of Essence seasoning, but I didn't use it. However, if you want that recipe, too, you can check out the website I found the recipe on. 

Directions:

• Season chicken with cumin and salt, set aside. 
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• In pan, add oil, onion, and salt. Saute. 
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• Add chicken and the rest of the vegetables (but not the cilantro, yet). Add stock and lime juice. 
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• I also added 2 cups Swanson broth and then boiled the mixture until the chicken was cooked, instead of simmering it over medium heat for 10 minutes like the directions originally said. 5 minutes before I decided to take it off heat, I added the cilantro, to incorporate the flavor into the broth. 
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• Serve soup in bowls. Add in fried tortilla strips and top with avocado and lime slices.  

Voila! Enjoy.