I fell in love with chicken and lime soup while traveling in the Yucatan years ago. When I found this recipe, I fell in love all over again. This has become a staple for me, and I have developed a few variations- first, I usually double the avocado and tomato for a heartier soup; sometimes I add sour cream. For a vegetarian version I eliminate the chicken and substitute vegetable broth, and add ground cumin, corn and black beans (canned works fine, one can each, rinsed and drained). The soup is beautiful and spicy, perfect for a light summer meal with fresh garden tomatoes, or as a colorful and spicy winter treat.
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I fell in love with chicken and lime soup while traveling in the Yucatan years ago. When I...