Yucatan Lime Soup

Total Time:
40 min
20 min
20 min

4 servings

  • 1 chicken breast half, cut into 1-inch cubes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt, plus 1/4 teaspoon
  • 1/2 cup vegetable oil, plus more if needed
  • 8 corn tortillas, cut into 1-inch strips
  • 3/4 cup finely chopped white onions
  • 1 teaspoon Essence, recipe follows
  • 1 teaspoon minced garlic
  • 1/2 cup seeded, chopped tomatoes
  • 1 tablespoon minced Serrano chiles
  • 4 cups chicken stock
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into thin slices, for decoration
  • 1 avocado, seeded and diced, for topping
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.

Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.

Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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4.8 17
very good, light and healthy added 1/2 cup of diced chayote squash. item not reviewed by moderator and published
wonderful....I used a rotisserie chicken to save time item not reviewed by moderator and published
The lime and tomato make this soup the perfect summer soup. It's a fresh twist on an old favorite! item not reviewed by moderator and published
My only suggestion is to respect the serrano chiles...don't put any more than it says to in order to give it a good kick! item not reviewed by moderator and published
This is a nice weeknight dinner with a salad. Kids love the homemade tortilla strips (I like to sprinkle with some parmesan, salt and pepper). Adjust heat by adding/lessening serranos and cilantro. item not reviewed by moderator and published
Ive made this dish three times since I first found it and it has turned out superb each time. My whole family loves it. We're from Yucatan and although weve never heard of it before, it tastes great! item not reviewed by moderator and published
This soup is great everytime and doesn't take much time as you combine most ingredients. It gets better with age so make it a day or two in advance - you can hold off on the tomatoes in this case and throw them in at the end. I have used both fresh and canned chiles, both work well. I prefer a little more garlic and seasoning so play with it as you go. item not reviewed by moderator and published
My family goes to Mexico once a year and we love the lime soup there. This soup was even better than what we get in Mexico. It is easy to make, healthy, and delicious. I will make this again and again. item not reviewed by moderator and published
Lovely soup. I did leave out the cilantro, as I am one of the people who cannot tolerate it, but it was easy to make and had a nice, fresh taste due to the lime juice. item not reviewed by moderator and published
This soup ca be used as a main dish. It's tasty, smokey, and very good. item not reviewed by moderator and published

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