Yucatan Lime Soup with Chicken

No, this isn't a joke. I'm actually sharing another recipe that several have requested.

For those who know me, yes, I do cook on occasion.

I have included some photos that were taken on the Yucatan Peninsula just for effect.

I've never been able to make the soup the way it is prepared here, but then I don't have the sand, surf, salt spray, and that hot, hot sun.

I hope you enjoy it and will let me know if you actually did prepare the soup and what you thought. Experiment with the ingredients to make it to your liking.

Yucatan Lime Soup

1 chicken breast, cut into 1 inch cubes or shredded

1 tsp. ground cumin

1/4 tsp salt

1/2 c. vegetable oil or more (for stronger taste I use sesame oil)

8 corn tortillas, cut into 1/2 inch strips

3/4 c. finely chopped white or yellow onion

1 tsp. minced garlic

1/2 c. seeded, chopped tomatoes

1 Tbsp. minced Serrano chiles (don't touch your nose or eyes after chopping)

4 c. chicken stock

3 Tbsp. fresh lime juice (or more)

1/4 cup cilantro (more for garnish)

1 lime, cut into thin slices (for garnish)

avocado, diced (for garnish)

Season the chicken with the cumin and 1/4 tsp. salt and set aside. (Sometimes I use a rotisserie chicken) Heat 1/2 c. of oil over high heat. Fry tortilla strips until golden brown. Drain. Salt.

Add onion to remaining oil (no more that 2 tsp. of oil) Add a dash of each:

paprika

salt

garlic powder

black pepper

onion powder

cayenne pepper

dried oregano

dried thyme

Saute until soft.

Add chicken, garlic, tomatoes, and chilies.

Saute about 3-4 minutes.

Add stock and lime juice.

Simmer 10 minutes.

Remove from heat and stir in 1/4 c. cilantro.

Place 1 lime slice in each soup bowl and ladle soup on top.

Top with avocado, tortilla stips, and more cilantro.

Yummy soup for a chilly autumn day.

ENJOY !