Mexican Chicken Soup with Lime

Prep Methods/Techniques ,
Cuisine
Course ,
Servings 6
Description
This soup is an all time favorite at my house.
Noted on 2/14/2012
Ingredients
  • 1 1/2 lb pounds boneless, skinless chicken breasts, lightly pounded to an even thickness
  • 2 lb plum tomatoes
  • 10 cup rich chicken stock
  • 4 clove garlic, peeled and thinly sliced
  • 6 serrano chiles, thinly sliced
  • 2 bunch cilantro, washed and tied
  • 1 medium white onion, sliced 1/4-inch thick
  • 4 poblano chiles, roasted, peeled, seeded and cut into strips
  • 1/4 cup freshly squeezed lime juice
  • 1 tbsp crushed Mexican oregano
  • 8 tortillas, sliced into 1/4- x 3-inch strips and deep fried (optional, but good if you can afford the calories)
  • 6 lime wedges
Method
  1. Grill or sauté the chicken until it takes on some color, don't over cook. Cut it into 1/4- x 2-inch strips and reserve. Grill the onions (or sauté in a very hot pan) until they are tender and blackened in spots. Add them to the chicken.
  2. In a heavy skillet over medium-high heat, cook the tomatoes without any oil until blackened in spots all over and roughly chop. Add the tomatoes to a saucepan along with the stock, garlic, serranos and cilantro. Simmer over low heat for 30 minutes. Remove the cilantro.
  3. Add the poblano chile, chicken and onion to the broth and heat through, about 5 minutes. Off the heat, stir in the lime juice. Ladle into soup bowls and sprinkle a pinch of oregano over each bowl, along with some tortilla strips (if using) and a lime wedge.
Cook's Notes
This is one of those light brothy soups that really benefit from a good homemade chicken stock.