Yucatan Chile Citrus Soup
|Onion||1⁄2 , chopped|
|Jalapeno chilies||2 , seeded, deveined and minced (Fresh)|
|Tomatoes||2 , peeled and chopped|
|Chicken broth||8 Cup (128 tbs)|
|Onion||1 , quartered|
|Garlic||3 Clove (15 gm), coarsely chopped|
|Shredded chicken||2 Cup (32 tbs)|
|Chopped cilantro||1⁄3 Cup (5.33 tbs) (Coriander Leaves)|
|Avocados||2 , sliced|
|Tortilla chips||1 Dozen (Adjust Quantity As Needed)|
1. In soup pot, heat the oil and saute the chopped onion and chiles over medium heat. Cook until the onion is soft. Add the tomatoes and cook until soft.
2. Add the broth to the soup pot with the quartered onion, garlic, peppercorns, thyme, and salt, and bring to a boil. Reduce heat and add the juice of 3 or 4 of the limes, plus a lime half. Simmer 30 minutes.
3. Remove the lime half, add the shredded chicken, and simmer 20 minutes. Stir in the cilantro.
4. Ladle the soup into serving bowls. Garnish with avocado slices and lime wedges cut from the remaining limes.
Serving size: Complete recipe
Calories 1728 Calories from Fat 916
% Daily Value*
Total Fat 107 g164.9%
Saturated Fat 17.3 g86.4%
Trans Fat 0.2 g
Cholesterol 177.7 mg59.2%
Sodium 8618.8 mg359.1%
Total Carbohydrates 147 g49%
Dietary Fiber 43.8 g175.3%
Sugars 38.3 g
Protein 68 g136.3%
Vitamin A 98% Vitamin C 271.5%
Calcium 31% Iron 35.7%
*Based on a 2000 Calorie diet