Recipes Soups Poultry and Meat Soups Mexican Lime Soup with Chicken (Mexican Oregano)

Mexican Lime Soup with Chicken (Mexican Oregano)

Mexican Lime Soup with Chicken (Mexican Oregano) is rated 4.4 out of 5 by 8.
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Prep Time: 35 minutes
Cook Time: 60 minutes
Servings: 6

In this hearty chicken soup, Mexican oregano lends an herbal aroma and strong, spicy flavor, which is countered by the fragrant garlic, piquant jalapeño chili and tart lime juice.

Ingredients:

  • 3 or 4 limes
  • 2 bone-in, skin-on chicken breast halves, each about
  • 10 oz.
  • 1 tsp. kosher salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 1 Tbs. extra-virgin olive oil
  • 1 large white onion, chopped
  • 5 garlic cloves, minced
  • 1 jalapeño chili, seeded and minced
  • 3 cups low-sodium chicken broth  
  • 3 cups water
  • 1 1/2 tsp. Mexican oregano
  • 1 Haas avocado, pitted, peeled and diced
  • 2 oz. queso fresco or mild feta cheese, crumbled

Directions:

Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan.

Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

Rated 5 out of 5 by from Great, flavorful soup! This soup is truly very easy and very delicious, however, I will note that I add about half a cup of freshly-squeezed lime juice, and I also dice & sautee three jalapenos instead of just 1. If you want even more kick, you can add a few drops of jalapeno tabasco sauce to your bowl. I haven't used queso fresca, only ever feta, and it's really great - just BE SURE to get the full-fat feta, not the low-fat, because the low-fat won't melt in your soup and it won't be very flavorful at all.
Date published: 2014-10-18
Rated 5 out of 5 by from fabulous refreshing soup This soup is a great hit at home. I modified it in the following way: I added sautéed leeks, celery, only 1/2 onion added total of five chicken breasts, so this was nearly a stew When serving, some of us chose to add queso, others added pico di gallo, cilantro and extra lime I did not add any avocado. I also added a bit of cumin…the soup was very full-flavored To start, I put the chicken broth in the crock pot, on high Sautéed the veggies in a tad bit of olive oil, threw the veggies into the crockpot sautéed the chicken breasts in a tad bit of olive oil, then threw them in to the crockpot whole I added the seasoning, including a 1/8 t cumin to the broth,covered and cooked for about four hours. About 30 minutes prior to serving, I shredded the chicken and stirred. All chicken fell apart into shreds easily. This was fabulous, especially with the lime, cilantro and pico di gallo. Y
Date published: 2013-11-17
Rated 5 out of 5 by from Delicious and Easy Wonderful recipe!!! Delicious!!! Everyone loved it!!
Date published: 2013-08-25
Rated 4 out of 5 by from Yummy Weeknight Meal I made this recipe exactly 'as is', no changes and it was perfectly delish! I served it with a nice side salad with avocado, tomato and onion and a lime vinegarette dressing...and added a little of the queso fresco on the salad too. Nice weeknight meal! If I was going to add anything else I might try some plain tortilla strips to add some crunch, but nothing flavored as I think the flavor of the soup was awesome as is.
Date published: 2013-02-27
Rated 4 out of 5 by from Good recipe I made the soup with adding the suggestions of cumin, rice and broth for the liquid. The soup was really delicious! I have made this soup several times now and even made extra to freeze.
Date published: 2013-01-09
Rated 3 out of 5 by from ¡Expected Mo' Flavor! The soup was kind of bland from the recipe. I added more lime and salt, but that did not do it. I recommend cumin powder to add the missing flavor. It is a fast and simple recipe though.
Date published: 2012-12-20
Rated 5 out of 5 by from Deliciouso! I loved this! I never would have thought about adding avocado into a soup. I read people's review while making and did do the 4 c broth (2 of homemade) and 2 cups water and I added cilantro to the bowl. I was bummed there wasn't any "spicy" or "heat", next time I make this I will add 2 or 3 jalapenos
Date published: 2012-11-12
Rated 4 out of 5 by from Excellent and easy This a great change from the tortilla soup I normally make. Few revisions: * more heat, so add more jalepenos and cumin * would use 4 cups broth and 2 cups water ratio * to make it less thin, cut up white corn tortillas -- about 2-3 of them -- and add them for the 30 minute cook time. they will dissolve and make the broth less watery * serve with cilantro if you like, along with the avocado, cheese and lime
Date published: 2012-10-05
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