Mexican Lime Soup With Chicken (Mexican Oregano)
This zesty and comforting lime chicken soup is bursting with flavor and perfect for a cozy night in. Tender chicken simmered in a fragrant broth with hints of lime, garlic, and jalapeño, this soup is both hearty and refreshing. Topped with creamy avocado, tangy queso fresco, and a squeeze of fresh lime juice, each bite is a delightful balance of savory and citrusy notes. Enjoy this soup with a side of warm tortillas or crusty bread for a satisfying meal that will warm your soul.
— Constant Cookbook
Ingredients
- 3 or 4 limes
- 2 bone-in, skin-on chicken breast halves, each about
- 10 oz.
- 1 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. extra-virgin olive oil
- 1 large white onion, chopped
- 5 garlic cloves, minced
- 1 jalapeño chili, seeded and minced
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 1/2 tsp. Mexican oregano
- 1 Haas avocado, pitted, peeled and diced
- 2 oz. queso fresco or mild feta cheese, crumbled
Instructions
- Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup. Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and saut&#233; until translucent, about 4 minutes. Add the garlic and chili and saut&#233; until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan. Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes. Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper. Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6. Adapted from Williams-Sonoma <i>New Flavors for Chicken</i>, by Rick Rodgers (Oxmoor House, 2008).
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