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Mexican Lime Soup

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Ingredients
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Onion 1 Medium, thinly sliced and separated into rings
  Green bell pepper 1 Large, cut into very thin strips
  Red bell pepper 1 Large, cut into very thin strips
  Thinly sliced carrot 2⁄3 Cup (10.67 tbs)
  Sliced celery 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded cooked chicken breast 5 Ounce (1 Cup)
  Chopped fresh cilantro 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Fried corn tortilla strips 1⁄4 Cup (4 tbs)
Directions

Combine first 8 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Stir in chicken, cilantro, and lime juice; cook until thoroughly heated.
Spoon 1 cup soup into each of 7 bowls, and top evenly with Fried Corn Tortilla Strips.
Garnish with lime slices, if desired.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lime

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