질문하기
Yucatán's signature lime-infused chicken soup with fried tortilla strips and fresh herbs. This light, healthy chicken soup is protein-rich and embodies the fresh, citrusy flavors of the peninsula.
Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery; sauté for 4–5 minutes until softened but not browned.
Add minced garlic and cook for 30 seconds until fragrant. Stir in diced tomato and cook for another 2 minutes.
Pour in chicken broth and bring to a gentle boil. Add chicken breasts. Reduce heat to low, cover, and simmer for 15–18 minutes until chicken is fully cooked.
Remove chicken and shred with two forks. Return shredded chicken to the pot. Stir in dried oregano, salt, and black pepper. Simmer uncovered for 5 minutes.
While the soup simmers, cut corn tortillas into thin strips. Heat 1 tbsp olive oil in a skillet over medium heat. Fry strips until golden and crisp; drain on paper towels.
Stir in fresh lime juice into the soup and simmer for 1 minute. Taste and adjust seasoning if needed.
To serve, ladle soup into bowls. Garnish with fried tortilla strips, thinly sliced lime, and fresh cilantro leaves.
