Chicken and Lime Soup

    Chicken and Lime Soup


    73 people made this

    This is a Mexican dish known as Sopa De Lima. It is very light and refreshing and you can adapt the amount of chilli to taste.

    Serves: 8 

    • 9 cups (2 1/4 litres) chicken stock
    • 5 skinless, boneless chicken breast fillets
    • 1 large red onion, quartered
    • 5 cloves garlic, chopped
    • 2 teaspoons dried oregano
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon dried thyme
    • 1 tablespoon vegetable oil
    • 4 spring onions, chopped
    • 1 large chilli, seeded and chopped
    • 2 large tomatoes, peeled and chopped
    • juice of 6 limes
    • 1/2 lime
    • 1/2 cup chopped fresh coriander

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Bring the chicken stock, chicken breasts, red onion, garlic, oregano, salt, pepper and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
    2. Heat the oil in a frypan over medium heat; cook the spring onions and chilli in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the coriander to serve.

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