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Yucatecan Lime Soup

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Yucatecan Lime Soup

4 serv @ 4 pts


4 oz chicken breast

2 lg garlic cloves, crushed

6 c water

1/2 tsp dried oregano, preferably Mexican

salt and freshly ground pepper

1 tb olive or canola oil

1/2 sm white onion, chopped

1 sm green bell pepper, chopped

1/2 lb (2 med or 1 lg) tomatoes, peeled, seeded, and finely chopped

juice of 1 lime

1/4 c chopped fresh cilantro

8 corn tortillas, cut into strips and toasted

1/2 lime, thinly sliced

2 serrano chiles, chopped, for serving, opt.


Combine the chicken breast, garlic, and water in a soup pot or a large saucepan and bring to a simmer. Skim off any foam that rises, add the oregano, cover partially, and simmer for 15 min, until the chicken breast is cooked through. Remove the chicken from the broth and season the broth with 1 tsp or more salt and pepper. When the chicken breast has cooled, shred it and set aside.


Heat the oil in a heavy nonstick skillet over med heat and add the onion and green pepper. Cook, stirring, until the onion until the onion is tender, about 3 to 5 min. Add the tomatoes and a little salt and cook, stirring, for about 5 min, until the tomato has cooked down a bit and the mixture is aromatic. Stir the mixture into the chicken broth. Taste and adjust the salt and bring to a simmer. Add the shredded chicken and lime juice and simmer very gently for a couple of min.


Remove the soup from the heat and stir in the cilantro. Fill each bowl with toasted tortilla strips, ladle in the soup, and sderve at once, floating a round of lime in each bowl and passing the chopped serranos.


274/248.5/under 150

Size 26/20/8ish

1/4/08: -10

2/1/08: -8.5

3/7/08: -0

4/4/08: -4.5

5/2/08: -4

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