Mexican Lime Soup with Chicken

A flavorful chicken soup bursting with lime flavor! Perfect for a cold winter's day.

We have a continuous conversation in our house about whether or not soup, on it's own, is a meal. My vote (of course) is that it is - especially when it's stuffed full of all the main food groups. You're probably shocked to hear that the husband is not as agreeable. Occasionally, though, I serve up a soup that is satisfying enough to pass the test and he's not digging around for a PB&J sandwich to accompany it.

This soup is hearty and delicious despite it's broth base. You don't need heavy cream to make a meal worthy soup! Though similar to chicken tortilla soup, this is lighter and brighter in flavor. Totally guilt free!

A grocery store rotisserie chicken is a huge time saver - so much so that you can easily whip this up on a weeknight.

I know it's tempting but do not reach for bottled lime juice! Lime is the star here and it only shines if it's the real deal.

Mexican Lime Soup with Chicken

For the tortilla strips:

6 corn tortillas

vegetable oil

For the soup:

1 yellow onion, peeled and quartered

10 cloves garlic

8 cups chicken broth

1/2 teaspoon dried oregano

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

pinch of cayenne

1/2 cup chopped fresh cilantro

2 teaspoons lime zest

2 cups rotisserie chicken, shredded

1/4 fresh lime juice (from 3-4 limes)

salt and pepper

For the garnish:

Monterey Jack cheese, shredded

jalapenos, seeded and diced

fresh cilantro, chopped

avocado, pitted, peeled, and cubed

fresh lime, sliced

sour cream

Preheat oven to 375.

Lightly brush vegetable oil on both sides of each tortilla and stack on top of each other. Cut tortillas into thin strips, spread in a single layer on a baking sheet, and season with salt. Bake, turning once, until golden brown and crispy, about 10 minutes total. Remove from baking sheet and set aside.

Flip the oven to broil. Place the quartered onion and garlic cloves on the baking sheet. Broil until blackened, about 10 minutes, turning once. Remove from oven and transfer to a food processor. Add 1 cup chicken broth to the processor and puree until smooth.

Pour the processed mixture into a large pot. Add the remaining 7 cups broth, oregano, allspice, cinnamon, cumin, cayenne, cilantro, and lime zest. Bring to a boil, turn down the heat, and simmer, uncovered, for 10 minutes. Add the shredded chicken and cook another 5 minutes. Add salt, pepper, and lime juice. Taste and adjust seasoning, if needed.

Garnish each bowl with reserved tortilla strips, cheese, jalapenos, cilantro, avocado, lime, and sour cream.

Source: adapted from Homesick Texan