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Yucatan Lime Soup

  • Yield: 4 servings


  • 1 chicken breast half, cut into 1-inch cubes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt, plus 1/4 teaspoon
  • 1/2 cup vegetable oil, plus more if needed
  • 8 corn tortillas, cut into 1-inch strips
  • 3/4 cup finely chopped white onions
  • 1 teaspoon Essence
  • 1 teaspoon minced garlic
  • 1/2 cup seeded, chopped tomatoes
  • 1 tablespoon minced Serrano chiles
  • 4 cups chicken stock
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into thin slices, for decoration
  • 1 avocado, seeded and diced, for topping


  • Season the chicken with the cumin and 1/4 teaspoon salt and set aside.
  • In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
  • Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and sauté until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and sauté for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.
  • Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.