Mexican Tortilla Soup with Chicken and Limes

A savory, traditional 16th century soup from the Yucatan peninsula.


1 large onion, finely chopped

2 - 3 boneless, skinless chicken breast halves, sliced

5 cloves garlic, chopped

8 cups chicken broth

2 cups water

1 - 2 tablespoons tomato paste

1 tablespoon bottled hot pepper sauce

Juice of 2 limes (plus one for garnish)

8 small, corn tortillas, cut into strips

      The Recipe

In a large soup pot, saute onions in olive oil until translucent.  Add chicken, stirring until almost cooked through.  Add garlic, stirring for a few seconds.  Mix in stock and water, tomato paste, pepper sauce and limes.  Bring to a boil and let simmer 7 minutes. 

Meanwhile, heat a little vegetable oil in a large skillet.  Add tortilla strips and saute until crispy, seasoning with salt.  Ladle soup into bowls and top with tortilla strips and a squeeze of lime.  Serves 6.



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Copyright © by Robin Benzle. All Rights Reserved