mexican chicken soup w-lime

Name: Mexican Chicken Soup W-Lime
Prep time: 30 min
Cook time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: cup(s) 1 1/4 cup chopped white onion or 1 1/2 cup; clove(s) 3 cloves of garlic, minced; - 1 habanero pepper, we used 2 serrono peppers, seeded and minced; teaspoon(s) 1/4 tps of ground cinnamon; cup(s) 1/4 cup of each, yellow, red, orange anf green bell pepper; cup(s) 1 cup of canned crushed tomatoes (low sodium); quart(s) 2 quarts of chicken stock (homemade is the best); teaspoon(s) 1 tsp of dried oregano (mexican if you have); teaspoon(s) 1/ 8 tsp of berber or 1/2 tsp of sriracha hot sauce; teaspoon(s) 1 tsp of salt (we used salt for life 70% less sodium); pound(s) 1 1/2 lbs of skinless, boneless chicken thighs or breasts, trimmed of excess fat, steamed and cut in half crosswise. we used chicken quarters; cup(s) 1/3 cup of lime juice; stalk(s) 2 ribs of celery chopped; cup(s) 1/4 cup chopped carrots; cup(s) 1 cup potatoes diced; cup(s) 1/4 cup of cilantro, leaves only; cup(s) 1 cup whole kernal toasted corn; bunch(es) 1 bunch of cilantro, roughly chopped for garnish; - 2 avocados, pitted & peeled, roughly chopped for garnish; - 6 corn tortillas, cut into strips and fried; cup(s) 1 to 1 1/2 cups of canola or corn oil for frying the tortillas

26 Pinches 1 Photo

Benny Shackelford

Cartright, OK

Updated on Jan 7, 2014

Developed in Bens/MoJo's Diner. I am a lover of mexican food,I was researching different recipes and decided to develop my own. I used some of the ideas of about four of them, then added my own touches. I wanted it simple but I also wanted to have it taste good. Try it out, I think you will like it. This would not have been possible without the help of my crew in the diner. Thank you Nancy, Crystal and MoJo. Remember, food should be tasty and fun and we hope you enjoy this dish.

Rate

prep time 30 Min

cook time 50 Min

method Stove Top

yield 6 serving(s)

Ingredients

cup 1 1/4 cup chopped white onion or 1 1/2 cup
clove 3 cloves of garlic, minced
- 1 habanero pepper, we used 2 serrono peppers, seeded and minced
teaspoon 1/4 tps of ground cinnamon
cup 1/4 cup of each, yellow, red, orange anf green bell pepper
cup 1 cup of canned crushed tomatoes (low sodium)
quart 2 quarts of chicken stock (homemade is the best)
teaspoon 1 tsp of dried oregano (mexican if you have)
teaspoon 1/ 8 tsp of berber or 1/2 tsp of sriracha hot sauce
teaspoon 1 tsp of salt (we used salt for life 70% less sodium)
pound 1 1/2 lbs of skinless, boneless chicken thighs or breasts, trimmed of excess fat, steamed and cut in half crosswise. we used chicken quarters
cup 1/3 cup of lime juice
stalk 2 ribs of celery chopped
cup 1/4 cup chopped carrots
cup 1 cup potatoes diced
cup 1/4 cup of cilantro, leaves only
cup 1 cup whole kernal toasted corn
bunch 1 bunch of cilantro, roughly chopped for garnish
- 2 avocados, pitted & peeled, roughly chopped for garnish
- 6 corn tortillas, cut into strips and fried
cup 1 to 1 1/2 cups of canola or corn oil for frying the tortillas

How To Make mexican chicken soup w-lime

Step 1

Heat oven to 350, Place tortillas in single layer on a baking sheet and heat in the oven for 10-12 mins. Flipping over after the first 5, (this will help dry out tortillas a bit before frying)Remove from oven, cut the tortillas into 1/4 inch wide strips.

Step 2

Steam chicken for about 5 mins or until fairly tender. Remove from heat, allow to cool, then debone and remove skin and any excess fat from chicken.
Step 3

Cut chicken crosswise into 1/2 to 3/4 inch pieces, set aside..
Step 4

Add vegtables and spices and the chicken stock into a 3-4 quart saucepan.
Step 5

Cook until almost tender, then add chicken and simmer for 20-25 mins.
Step 6

Serve garnished with fried tortilla strips, chopped avocado and cilantro and a lime cut into quarters for garnish.
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