This post is also available in: Русский (Russian)
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.
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.
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
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
