Yucatán Chicken And Lime Soup
Prep Time:
Cook Time:
Servings:
Ingredients
  • 8 cup water
  • 1 medium white onion, peeled and halved across the middle
  • 1 head garlic, halved across the middle
  • 1 teaspoon whole peppercorns
  • 1 teaspoon salt
  • 2 cloves
  • 1 inch cinnamon stick
  • 1 tablespoon dried oregano, preferably mexican
  • 2 limes
  • 1 jalapeño, seeded and halved
  • 1 tablespoon extra-virgin olive oil
  • 1 large white onion, chopped
  • 6 medium plum tomatoes, seeded and diced
  • 1 poblano pepper
  • 2 large chicken breasts, bone-in
  • 1/2 cup fresh cilantro, chopped
  • fried tortilla, sliced into strips, for garnish
  • shredded cheese, to garnish
Directions
  1. Set large stock pot over medium to medium-low heat. Lay the onion and garlic head, cut-side down, in the pot. Cover and roast without turning until dark brown and quite soft, about 10 minutes.
  2. When the onion and garlic are ready, add the water to the pot, along with spices, and jalapeno. Raise the heat to high and bring to a boil. Reduce the heat to maintain a slow, steady simmer. Juice and cut the ends off the limes and add the ends to the pot, along with the juice.
  3. Cover the pot and simmer for 1 ½ to 2 hours. Strain the broth and add enough water to make sure you have the full 8 cups.
  4. While the stock is rolling, prep the rest of the ingredients. Roast the Poblano by holding it over an open flame or close up under a preheated broiler until blackened and blistered all over, about 6 minutes. Put in a brown paper bag and seal, and let the steam work its magic for 10 minutes. After that time, using a paper towel, remove the blackened skin. Remove the seeds and coarsely chop. Chop the onion, tomatoes and cilantro and get ready.
  5. Return the stock pot to medium-heat. Add the oil, onion, tomato and pepper to the pan and cook, stirring regularly, until soft and just beginning to color slightly. Add the broth and chicken breast. Cook 30 minutes, just until the chicken is done. Remove the chicken, cool slightly, then pull off and discard the skin. Pull the meat from the bones in large shreds; discard the bones. Taste and season the broth with salt, usually about 2 teaspoons.
  6. Divide the soup into 4 large bowls, and garnish with cilantro, cheese and tortilla strips, as desired.