I was introduced to this dish a couple of weeks ago during a work trip to CasaMagna Marriott Cancun Resort. I was in my hotel room getting some work done and hungry for something light, yet satisfying. I couldn't resist the sound of "Lime Soup," made with shredded chicken, tomato broth, fresh corn tortillas and a healthy squeeze of lime. Turns out this soup is traditional in Mayan cuisine, and easy to replicate at home.
Ready in: 45 minutes
1 medium onion, thinly sliced
2 cloves garlic, crushed
1 skinless bone-in chicken breast (8 oz)
1 8-oz can tomato sauce
1 tablespoon chipotle sauce*
4 corn tortillas
fresh cilantro to garnish
1. Place the onion, garlic, chicken and five cups of water in a large soup pot. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cook 20 minutes, or until the chicken is cooked through.
2. Transfer the chicken to a cutting board, and use two forks to pull apart the meat. Place the shredded chicken and bone back to the pot. Add the tomato sauce, chipotle sauce, salt and pepper, and cook at a simmer another 10 minutes. Remove the bone from the pot and discard.
3. Use a sharp knife to cut the tortillas into thin strips, around the width of fettuccine, then stir them into the soup. Squeeze in the juice of two limes.
4. Cut the remaining lime into thin slices. Divide the soup among two bowls. Garnish with lime slices and cilantro.
*You can substitute your favorite hot sauce for the chipotle sauce, or use a diced jalapeño.