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Mexican Lime with Tortilla Soup

This Mexican lime and tortilla soup can only impress by its variety of nuances. Combining the lime aroma with the traditional tortilla, this soup is one of Mexico’s most impressive culinary proofs when it comes to delicious traditional cooking.

One of the most common ingredients in the authentic Mexican cuisine, the lime is deeply appreciated because of their acidity and their floral aroma, extracted from the zest. With large quantities of vitamin C, limes are also used in many other national cuisines, like in the Vietnamese one, in Taiwan, in the southeastern part of America, in Persia and in a part of the Asian cuisine. Mexico is actually the second country in the general global production if limes, after India and before Argentina.

Used for many centuries in Mexico, tortilla is another staple of the Mexican cuisine, referring to a flat bread, usually made from wheat or corn. These two versions of the Mexican tortilla have different textures, depending on their main ingredient.

The corn tortillas, made from specially treated maize flour, is more thicker than the wheat tortilla, made from wheat flour, which clearly has an easier texture, due to its elevated gluten contents. The wheat tortillas are most popular in consumption than the corn ones.

The Mexican lime and tortilla soup combines two popular ingredients in the country’s traditional cuisine, reason for which many people cook it and enjoy it quite often. This recipe serves 4 and here’s what’s necessary for cooking it:

  • 2 corn tortillas
  • 1/3 cup of chopped onions
  • 1/4 cup of jalapeno peppers
  • 1 cup of shredded chicken or turkey meat
  • 4 cups of chicken broth, preferably a low sodium one
  • 1 large tomato
  • 4 slices limes
  • 2 tbsp fresh lime juice

  • Chop the jalapeno peppers and the large tomato, and then cut into pieces the two corn tortillas, preferably into 2 x ½ inch pieces. Take a skillet and heat in it some olive oil, and then add the tortilla pieces to fry. When they become crisp and reach a brown color, remove them and drain them on paper towel.

    Pour in the skillet (you may add some extra olive oil, if necessary) the onions and the peppers, and sauté them until tender. Do not leave them to reach a brown color, it means they got burned.

    Add the meat, chicken or turkey, and add also the chicken broth. Simmer covered for 20 minutes. After that, add the tomato, simmer for another 5 minutes, and the gently stir in the lime juice.

    When it’s ready, ladle the soup into previously heated bowl, add the tortilla chips and garnish each bowl with a slice of lime, both for a great visual effect, and for an extra lime aroma. In this way, the soup will maintain its light texture and taste, while you enjoy a fine and delicious Mexican traditional chicken and lime soup.

    Tags: mexican food, mexican recipe, mexican recipes, chicken soup, tortilla, tortilla recipe, tortillas, soup recipe, tortilla chicken

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