Mexican Chicken and Lime Soup

October 23, 2009 at 2:36 pm 1 comment

This was soo yummy last night.  The flavor is unique and intense; perfect for hot or cold weather.  I should have taken a pic of it, but I didn’t think to until after it was gone.

Mexican Chicken and Lime Soup


  • 1 liter/4.5 cups water
  • 2 chicken bouillon cubes (or sub stock)
  • 3 chicken breast halves
  • 3 large onions
  • 3 -4 cloves garlic
  • 2 chili peppers, de-seeded
  • 2 tomatoes
  • 2 limes
  • a handful of cilantro
  • seasonings (salt, pepper, oregano, whatever you like.)


  1. Put water, bouillon cubes, chicken, seasonings, garlic, and one chopped onion in a pot and bring to a boil.  Reduce to medium heat, cover, and simmer until chicken has cooked.
  2. While chicken is cooking chop and saute onions, chili, cilantro, and tomatoes (put the cilantro and tomatoes in last, after the chili and onions have had a chance to soften.  For stronger cilantro and/or chili flavor, do not saute.)
  3. Shred chicken when it is cooked and return to pot.  Add sautéed vegetables to the pot.
  4. Halve the limes and squeeze the juice into the pot, then toss the rinds in the pot as well.  Simmer for about ten more minutes to absorb the flavors, then serve.

This recipe had a slightly more involved cooking process than I usually go for but was definitely worth the effort.  It was just as good cold this morning for breakfast.  =]



Entry filed under: Cook. Tags: , , , , .

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Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.


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