This is not just another chicken soup, its origin goes back to the Maya civilisation from the Yucatán Peninsula and nowadays represents a typical dish from Mérida cuisine. As lemongrass in Thai cuisine, the lime is the essential and distinctive flavour in this case.
I love it because it’s other of my light and easy soups to fix a quick and yet delicious and complete supper and also because lately I have developed a weakness for sour soups and have discovered that there is a version almost in every culture. Besides, I always have frozen chicken and limes at home (the last ones are more for my gin&tonics than for soups, but it works either ways, haha). I think it must be very good to cure a cold as well.
Typically is served with fried tortilla strips, or some people even use tortilla chips. I skip this part and stick with the healthier option… Would you like to try it?
Preparation time: 20 minutes
Cooking time: 10 minutes
- a dash of olive oil
- 1 onion, diced
- 1 garlic clove, pressed
- 2 chicken thighs (or breasts), cut into small chunks
- Salt to taste
- Oregano to taste
- Fresh cilantro to taste
- 1 red pepper, diced
- 1 jalapeño, sliced
- 1 tomato, diced
- 1 litre chicken stock
- 1 lime juice
- 1 avocado, quartered to serve (and more fresh cilantro)
Heat the oil in a cooking pot. Over medium-low heat, sauté the onion, garlic and chicken seasoned with the salt, oregano and cilantro until the chicken is slightly browned. Continue by adding the pepper, jalapeño and tomato, stir to mix. Pour the stock and lime juice.
Cook around 10 minutes and serve with avocado wedges and fresh cilantro to garnish. Enjoy!