Mexican soup with chicken and lime

Mexican soup with chicken and lime
Mexican soup with chicken and lime Easy, quick soup kitchen Mexico, with chicken, corn, tomato and lime. From
4 stars rate, from 3 Chefs

Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 195 Calories | Fat: 4 g.

Oil: 1 tablespoon (olive oil or other vegetable oil)
Chopped κρεμμύδι : 1 large
Chopped garlic: 2 cloves
chicken broth: 3 mugs (750 ml)
peeled, seeded and sliced ​​cubes Roma tomatoes: 3 moderate
Chopped green chili: 2 moderate (if you find chalapenos)
spores corn: 1 mug
Cumin: 1/2 teaspoon
chopped steak chicken: 250 g. about
Chopped cilantro (or parsley): 3 tablespoons
Juice lime: by 1 lime
Salt, pepper: as you like

1. Heat oil in a saucepan and add the onion and garlic. Cook over medium heat, stirring occasionally until tender onion, per 8 minutes.
2. Add tomatoes and cumin and cook for another minute or so. Add the chicken, broth, the corn, the peppers and simmer for 20 minutes.
3. Add the cilantro (or parsley) and lime juice and remove from fire. Salt and pepper.
4. Serve the soup very hot tortillas with grilled or toasted bread.

Prepared in 23 September 2014 by Luise

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