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Mexican Chicken Lime Soup

Mexican Chicken Lime Soup
  • Category

    Soup

  • Cusine

    Mexican, Mexican and Tex Mex

What do you need?
How to make?

Ingredients

1 to 1 1/2 cups extra virgin olive oil, peanut oil, canola oil, or corn oil

6 corn tortillas

1 1/4 cup chopped white onion

3 cloves of garlic, minced

1 habanero chile, seeded and minced

1/4 teaspoon ground cinnamon

Pinch of ground cloves

1 pound tomatoes

2 quarts of chicken stock

1 teaspoon of dried oregano

1 teaspoon salt

1 1/2 pounds of skinless, boneless chicken thighs , trimmed of excess fat, and cut in half crosswise

1/3 cup lime juice

1 bunch of cilantro, roughly chopped for garnish

2 avocados, pitted, peeled, and roughly chopped for garnish

Directions

Heat oven to 350 degrees F. Place tortillas in a single layer on a baking sheet and heat in the oven for 10 to 12 minutes, flipping over after the first 5 minutes. Remove from oven. Cut the tortillas into 1/4-inch wide strips.

Pour oil into a large, thick-bottomed pot to 1/4-inch deep, about 1 to 1 1/2 cups. Heat the pot on medium high heat until the oil temperature reaches about 350 degrees F or a small piece of tortilla place in the oil sizzles. If a small tester piece of tortilla burns or browns too fast, move the pan from heat to let the oil cool a bit before continuing. Working in batches, gently scatter a handful of tortilla strips in the hot oil. Turn with metal tongs so that the tortilla strips are separated. Cook for a few minutes or until the strips just begin to color. Remove them to a paper towel lined plate. When I make these after I add the tortilla strips I increase the heat of the burner to compensate for the tortilla strips lowering the temperature of the oil. Once the tortilla strips start to color I lower the temperature to keep the oil from getting too hot.

Remove all but two tablespoons of the tortilla frying oil. Heat on medium high. Add the onions and cook until translucent, about 5 minutes. Add the garlic, minced habanero, cinnamon, and ground cloves and cook a few minutes longer.

Add the peeled chopped tomatoes to the onions. Add the stock, oregano, and chicken. Add one teaspoon of salt. Bring to a simmer and reduce the heat to maintain a low simmer. Cover and cook for 20 to 25 minutes, until the chicken is just cooked through.

Remove pot from the heat. Remove the chicken from the pot. Using two forks, shred the chicken.

Return the chicken to the soup. Stir in the lime juice. Add more salt, if needed, to taste. Serve garnished with fried tortilla strips, chopped avocado, and cilantro.