Ingredients
Chicken and broth
- 500 g boneless skinless chicken breast about 1 lb 2 oz
- 1300 ml water about 5 1/2 US cups
- 150 g white onion chopped; divide 100 g for broth and 50 g for tomato mixture
- 10 g garlic minced, about 3 cloves
- 1 g dried oregano about 1 teaspoon
- 300 g ripe tomatoes small dice, about 10 1/2 oz
- 3 g table salt about 1/2 teaspoon, adjust at the end
- 0.5 g ground black pepper about 1/4 teaspoon
To finish
- 30 g canola oil divide 10 g for vegetables and 20 g for tortilla strips; about 2 tablespoons plus 3/4 teaspoon total
- 100 g corn tortillas about 4 small tortillas, cut into narrow strips
- 60 ml fresh Yucatecan lima juice about 1/4 cup; if using ordinary green lime, start with 1 teaspoon per bowl
- 4 thin citrus slices optional, seeds removed
Equipment
- medium saucepan
- wide skillet
- Knife and cutting board
- Food thermometer
Instructions
Cook and assemble
- Place the water, chicken, 100 g onion, garlic, oregano, salt and pepper in a saucepan. Bring just to a boil, reduce the heat and simmer gently for 18 to 25 minutes, until the thickest part of the chicken reaches 165°F (74°C).
- Transfer the chicken to a clean plate. When cool enough to handle, shred it. Keep the broth warm, leaving the onion and garlic in the pot.
- Heat 10 g oil in a skillet over medium heat. Soften the remaining 50 g onion for about 3 minutes, then add tomatoes and cook 5 to 7 minutes until softened. Add this mixture and shredded chicken to the broth; simmer gently for 5 minutes.
- Heat the remaining 20 g oil in the skillet. Cook the tortilla strips in two batches, turning and separating them, about 3 to 5 minutes per batch, until golden and firm. Transfer to a plate.
- Divide soup among four bowls. Start with up to 1 tablespoon (15 ml) Yucatecan lima juice per bowl, tasting first. With ordinary green lime, start with only 1 teaspoon (5 ml). Add an optional thin slice and tortilla strips; serve immediately.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 307.8kcalCarbohydrates: 20gProtein: 30.9gFat: 11.7gSaturated Fat: 1.4gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 5.8gCholesterol: 91.2mgSodium: 377.3mgPotassium: 729.3mgFiber: 3.4gSugar: 4.1gVitamin A: 676.3IUVitamin C: 18.4mgCalcium: 63.8mgIron: 1.2mg
Notes
Yucatecan lima and everyday green lime have different flavors and acidity. Keep citrus and tortilla strips separate until serving. Refrigerate soup promptly and use within 3 to 4 days; reheat to 165°F (74°C).
Nutrition is an ingredient-sum estimate for one-quarter of the recipe, including all 30 g oil and 60 ml juice, excluding optional slices. USDA SR Legacy weights: chicken breast 500 g, onion 150 g, garlic 10 g, oregano 1 g, tomato 300 g, salt 3 g, pepper 0.5 g, canola oil 30 g, corn tortillas 100 g, water 1300 g and generic raw lime juice approximately 61.4 g. Generic lime is only a composition proxy for Yucatecan lima. Trans fat is omitted because tortilla data are incomplete. Vitamin estimates do not adjust for cooking losses; ingredients and brands change results.
