How to make it

  • Add the EVOO to a saucepan over med-high heat and add the carrots, onion, celery, and serrano pepper. Stir over med-high heat from about five to ten minutes.. until veggies are soft.
  • Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 2 minutes. Add the tomato and cook until they've softened, about five minutes.
  • Add chicken stock to a large pot adding the chicken once it's reached a boil and cook for 13 to 18 minutes. Take out the chicken and let cool on a plate while letting the soup to continue to simmer.
  • Once the chicken has cooled, shred it up in small pieces and toss back in the pot. Use 3/4 of your chopped cilantro and toss it in the soup along with the scallions and lastly the lime juice. Add S + P to taste.
  • Place a handful of tortilla strips/chips on either the bottom of the soup bowl or to one side. Pour soup over tortillas just before you serve it adding sliced avocado and sour cream for those who like it.. and for others just top with the rest of the cilantro and a squeeze of lime and serve.

Reviews & Comments 4

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    " It was excellent "
    joe1155 ate it and said...
    This sounds great.
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    " It was excellent "
    bluewaterandsand ate it and said...
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    " It was excellent "
    trigger ate it and said...
    I hit the jackpot by stopping by your delicious recipe.
    The limes cilantro and avocado are a spectacular novelty not found in many soups or stews and to me really set the tone for the rest of the dish with its hot peppers and robust vegetable broth.
    This is one harmonious recipe.
    Five forks and a great big smile:)
    Flagged as beautiful!
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    " It was excellent "
    luisascatering ate it and said...
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