Soups Mexican Lime Soup by Alex Bayev May 1, 2020 Published: May 1, 2020Last Updated on March 26, 2023 2.8K views 2.8K How about lime soup? Yeah, you’ve heard it right, lime soup, the soup with limes. Okay, keep calm, it’s not the only ingredient. Actually there are very few of them, but thanks to their specific flavor, it’s enough to add a bit of summer freshness. Another outstanding thing about this Mexican lime soup it’s the amazing broth. Cinnamon, cloves, allspice peas, black pepper and oregano make a mind-blowing flavor combination, and won’t leave anyone indifferent. Extra spices are compensated with citrus ingredients: lime and grapefruit juice adds a bit of sourness and therefore we get a balanced taste. I use a chili pepper to add more spiciness. A hot soup becomes even hotter and tastier with chili pepper, what could be better? But, sure you don’t need to use it if you don’t wanna. There is one more nuance, I would like to clarify before cooking. In the original recipe, we use tortilla chips for serving. We fry them with butter and add specifically before serving. They become something like corn noodles when soaked. But as it turned out, that’s not that easy to find them when needed. I didn’t find them in any of the three big supermarkets. As all the other ingredients were bought, I wasn’t ready to give up the idea. So I took the liberty and bought thin lavash. In general, I was more than satisfied with the result, so if you have any difficulties with finding tortilla chips too, feel free to replace it. Of course, a corn tortilla is still the best option, so you don’t need to replace anything if there is no problem to get it. Or you can make this blue corn tortillas What you Need to Cook Mexican Lime Soup INGREDIENTS: 2 limes 1 grapefruit 1 onion 500 g (1,1 lb) chicken or turkey breasts 8 cloves of garlic 4 bay leaves 3 cloves 1 cinnamon stick 5 allspice peas 15 black pepper peas a pinch of oregano 1l chicken broth 2 small tomatoes corn tortillas (or you can replace with pita bread or lavash) vegetable oil salt, pepper EQUIPMENT: nothing, that you wouldn’t have How to Make Mexican Lime Soup: Step-by-Step Instructions 🔪 STEP 1. COOK THE BROTH The first thing you need to do is to make zest and citrus juice. You can do it later but it is better to have it at your fingertips. Make a zest of 2 limes and a half of a grapefruit with a vegetable peeler. It’s better to make bigger pieces as we’ll simmer it and then remove from the pot. Really, it’s not much fun to wring out the tiniest bits. Put aside. You no longer need the remaining juice, so feel free to use it for any other purposes. For the broth cut an onion in a half. Put one half to the pot and the other put aside, we’ll use it later. Measure the spices: 4 cloves of garlic, 4 bay leaves, 3 clove flowers, 1 cinnamon stick (approximately 7 cm in length ), 5 allspice peas, 15 black pepper peas, and big oregano pinch. Pour 1 l (1,1 lb) of chicken broth to the onion, add 2 chicken breasts and spices to the pot. Simmer for 30 minutes after boiling. STEP 2. BAKE GARLIC WITH TOMATOES We’ll do it on the open burner. That’s an interesting method, which adds a fire smell and reveals the taste in a completely different way. And most importantly, it’s super easy. You’ll need metal tongs or two forks in a pinch. In the case of garlic, forks are even more suitable. Put the vegetables on the fork (I used fondue forks), make the bigger fire and fry well. For our soup take 4 cloves of garlic and 2 tomatoes. You don’t need to peel the garlic- peel protects the pulp from burning and helps to bake it evenly. Cook for 3 minutes to get charred all around while constantly flipping it. From 30 seconds to 1 minute is enough for tomatoes. When it’s ready, the peel should be mild, roasted, and easy to remove. Put the vegetables on the wooden cooking board and let them cool down. When they’ve cooled, remove the peel and chop finely. Chop the other half of an onion and 1 dry chili pepper too (if you’re planning to make it spicy). STEP 3. STRAIN THE BROTH AND SIMMER IT WITH A LIME AND GRAPEFRUIT ZEST When the chicken is ready (right in a half an hour after boiling), lay it out of the pot. Strain the broth through the sieve. Put in there a lemon and grapefruit zest and let it simmer for about 10-15 minutes. STEP 4. COOK THE SOFRITO While the broth is simmering let’s cook the sofrito. This is a sauce based on tomatoes, onions, and garlic. Melt a few tablespoons of butter in the pot and add chopped vegetables from the previous step. Cook for about 10 minutes on the low-medium heat while constantly stirring. You need to catch a moment when the liquid evaporated but the mass itself didn’t become brown. STEP 5. MIX ALL THE INGREDIENTS FOR THE SAUCE When sofrito is ready, pull the zest out of a broth and pour it to the pot with sofrito. Add juice from step 1 and mix. Taste it and add salt if needed. The last thing you need to do is to slice the corn tortilla (or pita bread) and roast with unsalted butter until golden. STEP 6. PUT THE SOUP TOGETHER Tear the chicken up to the small pieces and put on the bottom of the plate. Pour the broth as much as needed and place the tortilla chips on the top. Decorate the soup with a slice of lime and some green stuff like parsley or cilantro. Mexican lime soup No ratings yet How about lime soup? Cinnamon, clove, allspice, black pepper, and oregano make a mind-blowing flavor combination, and won’t leave anyone indifferent. Pin Recipe Print Recipe CourseSoupCuisineMexican Cook Time55 minutesTotal Time1 hour 15 minutes Servings4 Calories868kcal Equipmentnothing, that you wouldn’t have Ingredients Metric – US Customary2 limes1 grapefruit1 onion500 g chicken breasts or turkey breasts8 cloves of garlic4 bay leaves3 clove flowers1 cinnamon stick5 allspice peas15 black pepper peaspinch oregano1 l chicken broth 2 small tomatoes corn tortillas or you can replace with pita breadvegetable oilsaltpepper InstructionsMake a zest of 2 limes and a half of a grapefruit with a vegetable peeler. It’s better to make bigger pieces as we’ll simmer it and then remove from the pot. For the broth cut an onion in a half. Put one half to the pot and the other put aside, we’ll use it later.Measure the spices: 4 cloves of garlic, 4 bay leaves, 3 clove flowers, 1 cinnamon stick (approximately 7 cm in length ), 5 allspice peas, 15 black pepper peas, and big oregano pinch.Pour 1 l of chicken broth to the onion, add 2 chicken breasts and spices to the pot. Simmer for 30 minutes after boiling.For our soup take 4 cloves of garlic and 2 tomatoes. You don’t need to peel the garlic- peel protects the pulp from burning and helps to bake it evenly. Put the vegetables on the fork (I used fondue forks), make the bigger fire and fry well.Cook for 3 minutes to get charred all around while constantly flipping it. From 30 seconds to 1 minute is enough for tomatoes.Put the vegetables on the wooden cooking board and let them cool down. When they’ve cooled, remove the peel and chop finely.Chop the other half of an onion and 1 dry chili pepper too (if you’re planning to make it spicy).When the chicken is ready (right in a half an hour after boiling), lay it out of the pot. Strain the broth through the sieve. Put in there a lemon and grapefruit zest and let it simmer for about 10-15 minutes.Melt a few tablespoons of butter in the pot and add chopped vegetables from the previous step. Cook for about 10 minutes on the low-medium heat while constantly stirring. You need to catch a moment when the liquid evaporated but the mass itself didn't become brown.When sofrito is ready, pull the zest out of a broth and pour it to the pot with sofrito. Add juice from step 1 and mix. Taste it and add salt if needed.The last thing you need to do is to slice the corn tortilla (or pita bread) and roast with unsalted butter until golden.Tear the chicken up to the small pieces and put on the bottom of the plate. Pour the broth as much as needed and place the tortilla chips on the top. Decorate the soup with a slice of lime and some green stuff like parsley or cilantro. NutritionCalories: 868 kcal | Carbohydrates: 69 g | Protein: 118 g | Fat: 17 g | Saturated Fat: 3 g | Cholesterol: 320 mg | Sodium: 4264 mg | Potassium: 3812 mg | Fiber: 14 g | Sugar: 27 g | Vitamin A: 5330 IU | Vitamin C: 238 mg | Calcium: 289 mg | Iron: 6 mg Pin13YumTweetShareTelegramVibeFlip13 Shares ChickenChicken BreastsLimeMexicanSourSpicySummer Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Italian Chicken Tortellini Soup Curried Butternut Squash and Apple Soup Orange and Beetroot Soup Beer Soup White Onion Soup Ajo Blanco – Spanish cold almond cream soup Shrimp and Corn Soup Heston Blumenthal’s Mushroom Soup Raspberry gazpacho Turkish Creamy Of Red Lentil Soup Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.