Yucatán Lime and Chicken Soup Recipe

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Yucatán Lime and Chicken Soup
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Ingredients
15
Count
Nutrition
944
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
  2. In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
  3. Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
  4. Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
  5. Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
  6. Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 944.09 Kcal (3953 kJ)
Calories from fat 561.13 Kcal
% Daily Value*
Total Fat 62.35g 96%
Cholesterol 53.14mg 18%
Sodium 1228.36mg 51%
Potassium 1225.19mg 26%
Total Carbs 70.48g 23%
Sugars 15.45g 62%
Dietary Fiber 7.72g 31%
Protein 34.36g 69%
Vitamin C 42.3mg 71%
Iron 2.3mg 13%
Calcium 142.8mg 14%
Amount Per 100 g
Calories 110.12 Kcal (461 kJ)
Calories from fat 65.45 Kcal
% Daily Value*
Total Fat 7.27g 96%
Cholesterol 6.2mg 18%
Sodium 143.28mg 51%
Potassium 142.91mg 26%
Total Carbs 8.22g 23%
Sugars 1.8g 62%
Dietary Fiber 0.9g 31%
Protein 4.01g 69%
Vitamin C 4.9mg 71%
Iron 0.3mg 13%
Calcium 16.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.3
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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