Lime Soup

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Servings: 4 Difficulty: Advanced
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A vibrant, citrus-infused chicken soup served over crispy fried tortilla wedges.
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This Mexican-inspired Lime Soup offers a refreshing twist on traditional comfort food. The broth is simmered with chicken, onions, celery, and herbs to build a deep, savory base, then brightened with fresh lime juice and zest. The result is a light yet satisfying dish with a perfect balance of herbal and citrus notes. Served with crunchy fried tortilla wedges that soften slightly in the hot broth, it provides a delightful textural contrast. Ideal for a cozy dinner or a light lunch, this soup is easy to prepare and brings a burst of flavor to any meal. It’s a wonderful way to use up garden fresh herbs and citrus, creating a dish that feels both rustic and elegant.

Lime Soup. **** Vbgx82 B recipe image
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Lime Soup

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 2084.7

Description

This Mexican-inspired Lime Soup offers a refreshing twist on traditional comfort food. The broth is simmered with chicken, onions, celery, and herbs to build a deep, savory base, then brightened with fresh lime juice and zest. The result is a light yet satisfying dish with a perfect balance of herbal and citrus notes. Served with crunchy fried tortilla wedges that soften slightly in the hot broth, it provides a delightful textural contrast. Ideal for a cozy dinner or a light lunch, this soup is easy to prepare and brings a burst of flavor to any meal. It’s a wonderful way to use up garden fresh herbs and citrus, creating a dish that feels both rustic and elegant.

Ingredients

Directions

  1. Place chicken, water, quartered onion, celery, cilantro sprigs, peppercorns, 2 teaspoons salt, and thyme in a large Dutch oven or pot.
  2. Bring the mixture to a boil over high heat.
  3. Cover, reduce heat to low, and simmer for 1 hour until chicken is tender.
  4. Remove chicken from the broth and set aside to cool. Reserve the broth.
  5. Once cool enough to handle, remove meat from chicken bones and chop into bite-sized pieces.
  6. Strain the reserved broth through a fine-mesh sieve to remove vegetables and spices; discard solids.
  7. Heat 2 tablespoons of vegetable oil in the same Dutch oven over medium heat.
  9. Stir in the strained broth, lime rind, juice from 2 limes, and 3 tablespoons chopped cilantro.
  10. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
  11. Stir in the chopped chicken and 1/4 teaspoon salt and pepper.
  12. Simmer uncovered for another 10 minutes to allow flavors to meld.
  13. While the soup simmers, cut each corn tortilla into 8 wedges.
  14. Heat remaining vegetable oil in a skillet over medium-high heat.
  15. Fry tortilla wedges in batches until crisp and golden brown.
  16. Remove tortilla wedges and drain on paper towels.
  17. To serve, place 8 tortilla wedges in each soup bowl and ladle hot soup over them.
  18. Garnish with lime slices and fresh cilantro if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2084.7kcal
% Daily Value *
Total Fat 100.0g154%
Saturated Fat 22.1g111%
Cholesterol 353.6mg118%
Sodium 10784.0mg450%
Total Carbohydrate 164.1g55%
Dietary Fiber 44.4g178%
Sugars 7.4g
Protein 139.8g280%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Keywords: lime, chicken soup, mexican, cilantro, tortilla, citrus, comfort food, broth, simmered, fresh herbs, onion, celery, green pepper, crispy, dinner, light meal, flavorful, easy recipe, homemade, vegetables
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