Chicken Lime Soup Recipe
🕒 Total Time: 1 hour 45 minutes
🥄 Prep Time: 15 minutes
🔥 Cook Time: 1 hour 30 minutes
🍽️ Servings: 8
Description:
Indulge in the vibrant flavors of Mexican cuisine with this tantalizing Chicken Lime Soup recipe. Bursting with zesty lime, tender chicken, and aromatic herbs, this soup is perfect for cozy weeknight dinners or gatherings with friends and family.
Ingredients:
- 1 whole chicken, cut into pieces
- 2 chicken breasts
- 2 quarts water
- 1 bunch fresh parsley
- 12 whole black peppercorns
- 1 stalk celery, chopped
- 1 large onion, quartered
- 1 teaspoon salt
- 1 1/2 teaspoons dried thyme or Mexican oregano
- 1/2 cup vegetable oil
- 2 onions, diced
- 1 bell pepper, diced
- 1 cup chopped tomatoes
- 4 carrots, sliced
- 2 limes, juiced
- 2 limes, halved
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 6-8 tortilla chips, plus more for serving
- Lime slices for garnish
Instructions:
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In a large pot or Dutch oven, combine the chicken pieces, chicken breasts, water, parsley, peppercorns, celery, onion quarters, salt, and dried thyme or Mexican oregano.
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Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for approximately 1 1/2 hours, or until the chicken is tender. Be sure to skim any foam or fat that rises to the surface during cooking.
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Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Remove and discard the bones and skin, then shred the chicken meat into bite-sized pieces. Set aside.
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Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean container, discarding any solids. Reserve the strained broth for later use.
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In the same pot, heat the vegetable oil over medium heat. Add the diced onions and bell pepper, and sauté for about 5 minutes, or until they are tender and translucent.
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Stir in the chopped tomatoes and sliced carrots, and cook for an additional 5 minutes, allowing the flavors to meld together.
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Pour the reserved chicken broth back into the pot, along with the freshly squeezed lime juice and the halved limes. Bring the mixture to a simmer and cook for 45 minutes, allowing the flavors to develop.
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Stir in the chopped parsley, and season the soup with salt and pepper to taste. Continue to simmer for an additional 5-10 minutes.
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Add the shredded chicken back into the pot, and heat the soup until it is warmed through and begins to bubble gently.
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Taste the soup and adjust the seasonings as needed. Remove and discard the halved limes.
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To serve, ladle the hot soup into bowls, placing 6-8 tortilla chips in each bowl. Garnish with a slice of lime, and serve with additional tortilla chips on the side.
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Enjoy your delicious Chicken Lime Soup with family and friends, savoring every spoonful of its bold flavors and comforting warmth!
Nutritional Information (per serving):
- Calories: 1110.5
- Fat: 64.1g
- Saturated Fat: 14.1g
- Cholesterol: 191.4mg
- Sodium: 1090mg
- Carbohydrates: 78.7g
- Fiber: 8.4g
- Sugar: 5.8g
- Protein: 56.9g
Prepare to be amazed by the explosion of flavors in every bite of this Chicken Lime Soup. Whether you’re craving a hearty meal for a busy weeknight or hosting a casual gathering, this recipe is sure to impress!
