Mexican Lime Soup with chicken

In an effort to enjoy as much soup as possible before the warmer weather hits, I made this Mexican Lime chicken soup.  Soups satisfy my comfort food cravings in the winter time.  Just a bowl for lunch in the winter is enough to fill me till dinner.  My soup section in my recipe book is close to bursting.   When I saw this recipe from a Williams-Sonoma booklet, I had to add it to my already bursting soup section.    It ticked all the boxes for me, hearty with pieces of chicken, fragrant, spicy with the jalapeno chilli and tart with the lime juice.  Another bowl?  Yes please.

Mexican Lime Soup with Chicken

  • Servings: 4-6
  • Print

Ingredients

  • 3 or 4 limes
  • 2 bone-in, skin-on chicken breast halves, each about 10 oz.  (I used the leftovers of a roasted chicken)
  • 1 tsp. kosher salt, plus more to taste if needed
  • 1/2 tsp. freshly ground pepper
  • 1 tbs. extra-virgin olive oil
  • 1 large white onion, chopped
  • 5 garlic cloves, minced
  • 1 jalepeno chili, seeded and minced
  • 3 cups low-sodium chicken broth (I used home-made broth from the carcass of the roasted chicken)
  • 2 cups water
  • 1 1/2 tsp. dried Mexican oregano (I used regular oregano).
  • 1 avocado, pitted, peeled and diced
  • 2 oz. queso fresco or mild feta cheese crumbled

Method

  1. Cut lime into 4 to 6 wedges; set aside for serving.  Juice as many of the remaining limes as needed to measure 1/4 cup.
  2. Chop up cooked chicken pieces and set aside. Add the onion to the pan and saute until translucent, about 4 minutes.  Add the garlic and chili and saute until fragrant, about 1 minute.  Add the broth, 2 cups water, the lime juice and oregano and add the chicken to the pan.
  3. Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface.  Reduce the heat to medium-low, cover partially and simmer for 20 minutes.  Adjust the seasonings with salt and pepper.
  4. Put the avocado, cheese and lime wedges in separate small bowls.  Ladle the soup into warmed bowls and serve immediately.  Pass the avocado, feta cheese and lime wedges alongside.

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IMG_3067Just messing with some camera settings and styling below 🙂

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Come join us at Angie’s Fiesta Friday #61.  Selma @Selma’s Table and Margy @ La Petite Casserole will be on hand to co-host.  Thanks a bunch ladies.  Do visit their wonderfully creative blogs to see what they bring to the table too.

40 comments

  1. This sounds so good Loretta – I eat soup all year round and never tire of it. I too like all of the ingredients like avocados and jalapeno pepper. I have been buying them by the box at Trader Joe’s and adding them to everything – even my eggs! I bet the limes add some really great flavor 🙂

    Liked by 1 person

    1. Thanks Judi, you’re right, soup is good any time really. Although I tend to make them more in the summer time. This was pretty unusual, with the ingredients I love, so it jumped out at me :). Thanks for stopping by.

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  2. This sounds just fantastic Loretta – I think I am going to have to give this a go over the weekend. I love the sound of the flavours together and really want some now!! Thanks so much for sharing this with us and Happy Fiesta Friday!!

    Liked by 1 person

    1. Thanks Selma, you’re right, just reading the ingredients initially had me sold. It really was quite delicious with the avocado and the jalapeno and lime juice. Thanks for co-hosting Selma, and thank you for stopping by 🙂

      Liked by 1 person

    1. Thank you Adela, always appreciate feedback from a real “live” friend. I’m so glad you liked it, and thanks for the email too informing me that you tried and liked it a lot. 🙂

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    1. Thanks Naina, it was a wonderful spicy, Mexican soup. I am wishing for warmer weather too so I can play in the dirt outside. Thanks as always for stopping by, and have yourself a wonderful week 🙂

      Liked by 1 person

  3. Love the flavor profile of this soup, Loretta. Delicious! It seems to be quite simple to make as well…the perfect use for leftover roasted chicken. The garnish of avocado and queso fresco are the perfect additions. 🙂

    Liked by 1 person

    1. You’re right Nancy, great for leftover chicken, and especially the whole chicken as I usually tend to make a nice broth with the carcass, so a win-win! Avocado and queso fresco were unusual garnishes for a soup, but they went down so well. Thanks for stopping by Nancy :). Enjoy the rest of your week.

      Liked by 1 person

  4. Thank you…..I apologize I don’t even know your name, and we’ve been exchanging and visiting for a while. I don’t want to call you Garden Walk/Garden Talk :). Love your blog, I want to re-blog your bird post one of these days.

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  5. Oh this is my kind of food! I love the sound of the flavours and the avocado in the soup. I need to make this asap! I have to admit it gave me soup envy! 🙂 It looks delish!

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  6. Loretta,
    This soup is so perfect for this time of the year…I am drooling looking at it even though I have had dinner already! What a great combination of flavors!

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  7. Loretta, this looks absolutely delicious! We had been to cancun last year and we had a similar soup in a small restaurant that tasted fabulous and ever since I have been thinking of trying to make a similar soup! So thanks for this recipe. I am definitely trying it soon. Especially since it appears as if spring is not going to be here soon!

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  8. I love Mexican style soups like this so I will try this for sure! I have kind of a horror of the trend towards really thick, pasty Mexican soups out there and this one looks so flavorful, light and refreshing! Beautiful!

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      1. I haven’t tried it Loretta but i was asked to give a review on Four fingers. So i asked if you have tried it. I guess it is not that popular after all ☺

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