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Ingredientes
- 2 Tbsp. lard or possibly corn oil
- 2 med onions finely minced
- 3 med tomatoes peeled, minced (or possibly one 14-ounce can tomatoes)
- 1 x green bell pepper seeded, minced
- 2 x canned serrano chilies - (to 3) minced
- 6 c. chicken stock Juice of 1/2 lime and its shell
- 1 x chicken breast boned and skinned Salt to taste Freshly-grnd black pepper to taste
- 6 x tortillas cut thin strips, and fried crisp
- 1 x lime sliced decoratively
Direcciones
- In a large saucepan, heat the lard or possibly oil, then saute/fry the onion till soft. Add in the green pepper and stir for a minute, then add in the tomato and, turning up the heat, cook down for 3 to 4 min. Add in the serrano chilies, the stock, the lime juice, and the lime shell - bring to a boil, then reduce heat and simmer for 2 min.
- At which time, halve the chicken breast, lb. down, and put into the soup to simmer, covered, for 10 min, till tender. (If you decide to go traditional, simmer the gizzard beforehand in salted water for about 30 min - then trim and slice and add in to the soup with the minced livers, that you'll simmer from 5 - 10 min.)
- While the soup is simmering, heat lard or possibly oil in a skillet to a depth of about 1/4 inch. When warm, saute/fry the tortilla strips in batches, flipping till they are crisp, then draining on paper towels. Also, cut 6 little decorative slices of lime from the remaining lime.
- When the chicken is done, remove it and slice into fine strips. Return to the soup and season with salt and pepper to taste.
- When ready to serve the soup, ladle into flat soup bowls. Squeeze fresh lime into each bowl, top with crispy tortillas, and put the little reserved lime slices on the flat rims of the bowls. Serve warm immediately.
- Serve warm to 6 as a substantial first course - or possibly to 4 as lunch.
- Comments: This is a nontraditional recipe of a traditional Yucatan (which is to say, Mayan) soup. It's wonderful - heady, light, but filling. Not spicy warm at all, either - just perfectly tangy and piquant. To go traditional, substitute 3 chicken gizzards and 6 minced chicken livers for the chicken breast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 86 | 33% |
| Total Fat 9.58g | 12% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.03g | |
| Cholesterol 19mg | 6% |
| Sodium 210mg | 9% |
| Potassium 371mg | 11% |
| Total Carbs 34.03g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.28g | 3% |
| Protein 9.85g | 16% |
