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Lime Soup with Chicken and Tortilla Strips, aka Honeymoon Soup

A light, fresh Mexican soup with a crispy garnish.  Perfect for the warmer months.

Course Soup
Cuisine Mexican
Servings 6

Ingredients

  • 1 cup plus 2 tbsp olive oil
  • 3 small corn tortillas sliced into thin strips
  • 6 cups chicken stock Use organic if possible. Or hopefully you have made your own, or you can check out my New You Bone Broth!
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp fresh oregano chopped
  • 1 tsp apple cider vinegar
  • 2 tbsp fresh lime juice
  • 1 large (or two small) skinless, boneless chicken breast sliced thinly for quick sautéing, preferably organic
  • 1 medium onion top and tail removed and then sliced thinly from end to end
  • 2 garlic cloves minced
  • 1 large (or two medium) heirloom or beefsteak tomato seeded and sliced thinly
  • 1 large (or two medium) green pepper seeded and sliced thinly
  • chilli powder (or cayenne) to taste
  • kosher salt and cracked black pepper
  • lime wedges and fresh chopped cilantro for garnishing
  • pickled or fresh, sliced jalapeno pepper for garnishing

Instructions

  1. TORTILLA STRIPS (CAN BE MADE IN ADVANCE)

    Heat the 1 cup of olive oil in a skillet with tall sides (or wok) over medium heat.

    Working in batches, fry up the tortilla strips until golden (around 2 minutes) Transfer with a slotted spoon to paper towel lined plate.

  2. When completed, cool and drain out the oil into a container for disposal. Save the skillet even if there is a residue of oil (as long as there are no burnt bits)

  3. LIME BROTH

    Add the stock, the coriander and cumin to a medium stock pot. Bring to a boil. Then reduce and simmer for 10 minutes.

  4. Add the fresh cilantro and oregano. Simmer for another 5 minutes.

    Add the apple cider vinegar and lime juice. Season with salt and pepper.

  5. FOR THE FILLING

    Heat the remaining two tbsp of olive oil in the reserved skillet over medium high heat.

  6. Take your chicken pieces and sprinkle salt and pepper over all of the slices. Add to the oil and sauté for 3 minutes, stirring after the first minutes to brown all sides. Sprinkle with a dash or two of chili powder (to taste)

  7. Add the onions and garlic and sauté for 1 minute.

    Add the bell pepper and sauté for 2 minutes.

    Add the tomato and sauté for 1 minute.

  8. TO SERVE

    Divide the chicken and veggie mix between 6 serving bowls. Ladle the broth over this. Garnish with a handful of the tortilla chips, fresh cilantro, and jalapeño if using.

    Add a lime wedge for additional squeeze of juice.

Recipe Notes

I say that this recipe serves 6. It does. If you only want one bowl each! This could easily serve 4 hungry people as well. Gauge accordingly.
Add more heat if you would like. But you don't want heat to be the predominant feature. It really is about the lime.