Yucatan Chicken Lime Soup
- CKD non-dialysis
- 1/2 cup onion
- 8 cloves garlic
- 2 Serrano chili peppers
- 1 medium tomato
- 1-1/2 cups chicken breast, cooked
- 2 corn tortillas, 6” size
- nonstick cooking spray
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1 bay leaf
- 1/4 cup lime juice
- 1/4 cup fresh cilantro, chopped
- 1/1 teaspoon black pepper
Finely chop onion and cilantro and mince garlic cloves. Thinly slice chili peppers. Cut tomato in half and remove skin and seeds. Shred chicken.
Cut tortillas into thin strips. Arrange the tortilla strips on a baking sheet and spray with cooking spray. Bake for 3 minutes or until lightly toasted. Remove from oven and place onto a plate to cool.
Heat oil in a large saucepan over medium heat. Add onion, garlic and chili peppers. Cook until the onions are translucent.
Add tomato, broth, chicken, salt and bay leaf. Simmer for 8 to 10 minutes.
Add lime juice and cilantro. Season with black pepper.
Taste, and add more lime juice if desired.
Serve with tortilla strips sprinkled on top.