Oh lime soup how I love you.
Light, versatile and fresh I would eat this any day! There are people I have served this to like 7 years ago who bring it up when we see each other half way around the globe! What a compliment!
I got this recipe from my Aunt Nan, I still remember visiting her as a child and loving it. I think the recipe has changed as I’ve made it over the years… Here is my version of her delicious creation.
The Toppings are really key in this recipe!
4 Chicken Breast, Chopped
3 Bell Peppers (One green, one yellow & one red), Diced
1 Large Red Onion, Diced
3 Cloves Garlic, Crushed
1 Red Chili, Diced
1/2 cup Cilantro Stalks, Diced (Reserve the actual Cilantro leaves for later!)
Juice and Zest from three Limes
Two good gluggs of Extra Virgin Olive Oil
4 cups Organic Chicken Stock
1 can Fire Roasted Crusted Tomatoes
2 ears of Corn, Kernels sliced off the cob
Optional: 1 can Black Olives
In a large pot, on high, heat sauté the chicken, peppers, onions, garlic and chilli in your olive oil. After a few minutes they will be soft, so add the cilantro stalks and lime zest.
After about 10 minutes total of cooking, everything will be soft, chicken a little brown, and smelling amazing. At this point addnall the rest of your ingredients.
Keep the soup bubbling for about 30 minutes, some of the liquid will evaporate away concentrating the flavor. Taste it, adding salt or extra chilli if you like.
I like to bring the pot of soup to the table, and put all the toppings on a nice wooden chopping board. Ladle that amazing soup into a bowl, throw those toppings and eat the best Mexican soup of your life! But the way, it’s even better the next day.