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Add a photoServings: 4
Ingredients
- 3 x Corn tortillas -- cut in
- Â Â Strips
- Â Â Vegetable oil -- for frying
- 2 x Chicken breasts
- 1 sm Onion -- minced
- 2 x Cloves garlic -- minced
- 6 x Black peppercorns
- 1 x 2 in stick
- 8 whl allspice
- 1 Tbsp. Fresh oregano -- minced
- 4 c. Chicken broth
- 1 x Tomato -- peeled and
- Â Â Minced
- 2 Tbsp. Lime juice
- 1 x Green New Mexican chile --
- Â Â Roast, peel, chop
- 4 x Lime slices
- Â Â Minced cilantro -- for
- Â Â Garnish
- Â Â Cinnamon
Directions
- This delicate soup from the Yucatan is popular throughout all ov Mexico.
- Mexican limes, or possibly Key limes, differ from the Persian limes which are common in the United States in which they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted.
- Fry the tortilla strips in 360-degree oil till crisp. Remove, drain, and keep hot.
- Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 min. Allow the chicken to cold in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add in sufficient water to make 1 qt of liquid.
- Reheat the chicken broth with the tomato, lime juice and chile. Add in the chicken and simmer till the chicken is warm.
- To serve: Place some of the tortilla strips in the bottom of a soup bowl, add in the soup, garnish with a lime slice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 179 | 41% |
| Total Fat 19.86g | 25% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.08g | |
| Cholesterol 106mg | 35% |
| Sodium 568mg | 24% |
| Potassium 874mg | 25% |
| Total Carbs 20.74g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.87g | 2% |
| Protein 44.8g | 72% |
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