Yucatan Lime Soup
23 ingredients
15 steps
Ingredients
- 1 chicken breast half, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1/4 teaspoon salt, plus 1/4 teaspoon
- 1/2 cup vegetable oil, plus more if needed
- 8 corn tortillas, cut into 1-inch strips
- 3/4 cup finely chopped white onions
- 1 teaspoon Essence, recipe follows
- 1 teaspoon minced garlic
- 1/2 cup seeded, chopped tomatoes
- 1 tablespoon minced Serrano chiles
- 4 cups chicken stock
- 3 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into thin slices, for decoration
- 1 avocado, seeded and diced, for topping
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
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1Season the chicken with the cumin and 1/4 teaspoon salt and set aside.
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2In a large pot, heat 1/2 cup of the oil over high heat.
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3Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed.
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4Drain on paper towels.
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5Remove all but 2 tablespoons of oil from the pan.
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6Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes.
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7Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes.
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8Add the stock and lime juice and simmer over medium heat for 10 minutes.
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9Remove from the heat and stir in the cilantro.
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10Place 1 lime slice in each soup bowl and ladle the soup on top.
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11Top each serving with diced avocado and serve the fried tortilla strips on the side.
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12Combine all ingredients thoroughly and store in an airtight jar or container.
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13Yield: about 2/3 cup
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14Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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15Published by William and Morrow, 1993.
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