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Mexican Lime Soup

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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, clove, allspice, 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 soreness 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 plain pita bread.

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. 

What you Need to Cook  Mexican Lime Soup

INGREDIENTS:

  • 2 limes
  • 1 grapefruit
  • 1 onion
  • 500 g chicken or turkey breasts 
  • 8 cloves of garlic
  • 4 bay leaves
  • 3 clove flowers
  • 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)
  • 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. 

Making a zest for Mexican Lime Soup

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.

Cut an onion in a half for Mexican Lime Soup

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

Measuring the spices for Mexican Lime Soup

Pour 1 l 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. 

Baking garlic for Mexican Lime Soup

From 30 seconds to 1 minute is enough for tomatoes.

Baking Tomatoes for Mexican Lime Soup

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.

Letting vegetables to cool down for Mexican Lime Soup

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.

Adding chopped vegetables to the pot for Mexican Lime Soup

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.

Adding juice and salt to sofrito for Mexican Lime Soup

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.

Tear the chicken up to the small pieces for Mexican Lime Soup

Pour the broth as much as needed and place the tortilla chips on the top.

Pouring the broth as much as needed for Mexican Lime Soup

Decorate the soup with a slice of lime and some green stuff like parsley or cilantro.

Decorating the Mexican Lime Soup

Mexican lime soup

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How about lime soup?  Cinnamon, clove, allspice, black pepper, and oregano make a mind-blowing flavor combination, and won’t leave anyone indifferent.
Mexican Lime Soup easy to make step-by-step recipe
CourseSoup
CuisineMexican
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings4
Calories868kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients 

  • 2 limes
  • 1 grapefruit
  • 1 onion
  • 500 g chicken breasts or turkey breasts
  • 8 cloves of garlic
  • 4 bay leaves
  • 3 clove flowers
  • 1 cinnamon stick
  • 5 allspice peas
  • 15 black pepper peas
  • pinch oregano
  • 1 l chicken broth
  • 2 small tomatoes
  • corn tortillas or you can replace with pita bread
  • vegetable oil
  • salt
  • pepper

Instructions

  • 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.
  • 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.

Nutrition

Calories: 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

 

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