Mónica Mateos

Recipes:

3 Photos

Upload your Photo

Mónica Mateos

Recipes:

Select your photo:

Select File

Validate Cancel

Traditional Lima Soup

Name: Traditional Lima Soup
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 chicken breast, for the broth; 3 liters Water, for the broth; 1/4 onions, for the broth; 2 cloves garlic, for the broth; 1/4 bunches fresh coriander, for the broth; 1 tablespoon salt, for the broth; 2 tablespoons lard, for broth and for frying; 3 tomatoes, peeled and seeded, cut into small cubes; 1/2 onions, cut into small cubes; 2 sweet peppers, or Xcat-ic, cut into medium cubes; 1 pinch cumin, toasted to the comal and ground; 1 clove, toasted to the comal and ground; 1 teaspoon oregano, toasted to the comal and ground; 1 pinch salt; 1 cup yellow lemon, Yucatecan, cut into slices; 1 cup tortilla, fried, cut into thin strips

15 mins

45 mins

Low

3 comments

Mónica Mateos

	190
Favorites

Collections

Glider

Super List

Upload a picture

To print

The lime soup is a dish typical of Yucatecan cuisine, this soup is delicious because it is a seasoned and spiced chicken broth with clove, Yucatec oregano and cumin. This broth is fried in lard with chicken, tomato, onion and güero sweet pepper or Xcat-ik, the most delicious thing is that it is aromatized with slices of lime that will give it a spectacular flavor and is accompanied with fried tortilla strips.

Learn more about Mónica Mateos

Ingredients

8 portions

Select all ingredients

1 chicken breast, for the broth
3 liters Water, for the broth
1/4 onions, for the broth
2 cloves garlic, for the broth
1/4 bunches fresh coriander, for the broth
1 tablespoon salt, for the broth
2 tablespoons lard, for broth and for frying
3 tomatoes, peeled and seeded, cut into small cubes
1/2 onions, cut into small cubes
2 sweet peppers, or Xcat-ic, cut into medium cubes
1 pinch cumin, toasted to the comal and ground
1 clove, toasted to the comal and ground
1 teaspoon oregano, toasted to the comal and ground
1 pinch salt
1 cup yellow lemon, Yucatecan, cut into slices
1 cup tortilla, fried, cut into thin strips

Preparation

Add to a pot the ingredients of the broth, cover and cook for 35 minutes, season to your liking.

Remove the chicken breast, discard finely, and reserve the broth.

In a pot add the lard and fry the tomato, the chicken, the onion, the Xcat-ic chile, fill with the broth you reserved, add the spices, season with salt and pepper, cook until it reaches boiling point , add the limes a few minutes before so that it does not become bitter.

Serve the broth with chicken and fried tortilla. Enjoy