Yucatan Chicken Lime Soup

yucatan chicken lime soup Side Dish Mexican
Yucatan Chicken Lime Soup
  • Prep 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 4

When I was in Yucatan, I had the opportunity to enjoy a variety of delicious food, but I fell in love with this Yucatecan chicken lime soup. I’ve prepared it several times at home and always find it tasty, light, and it’s very easy to make. I must confess that sometimes I serve it with cooked white rice, but only because I like it that way. The fried tortillas give it a very particular crisp texture and would not change them for anything. Give it a try, I hope you like it as much as I do. MORE + LESS -


chicken breast with bone
cloves garlic
chopped celery stick
chopped carrot
Salt and pepper
tablespoons oil
chopped onion
green pepper in strips (optional)
cup cherry tomatoes
tablespoon lemon juice

Garnish with:

Strips of fried tortilla
Chili in slices
Sliced lemon


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  • 1
    In a saucepan cook the chicken breast with garlic, celery, carrot, salt and pepper until soft. You can use chicken broth or water.
  • 2
    Turn off the heat and let cool.
  • 3
    Remove the bone from the breast and unravel it in thick strips.
  • 4
    Strain the broth and reserve.
  • 5
    Heat oil in a pot. Sauté onion until smooth. Add green pepper and cherry tomato.
  • 6
    Add the lemon juice, the rest of the chicken and broth.
  • 7
    Cook for a few minutes until it’s very hot.
  • 8
    Turn off the heat, serve in bowls with avocado, strips of fried tortilla, slices of colorful yellow pepper, and slices of lemon.

Expert Tips

  • Use yellow pepper instead of green pepper.
  • Use tortilla chips instead of fried tortilla.
  • Do you have leftover chicken? Chop and combine it with celery and mayonnaise to make sandwiches.

Nutrition Information

No nutrition information available for this recipe

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