Yucatán Lime and Chicken Soup

115 mins (prep 40, cooking 75)
16 ingredients
6 servings
The fragrant limes that are abundant on the Yucatán peninsula make this soothing soup especially appealing. This recipe was crafted by Patricia Quintana, one of Mexico's best-known chefs. MAKE AHEAD: The chicken soup can be prepared through Step 5 up to 1 day ahead. Refrigerate the shredded chicken and broth separately. Keep the fried tortilla strips in an airtight container. WINE: The acidic, citrusy notes in this soup call for a dry Australian Riesling with matching citrusy flavors, such as the 2003 Grosset Watervale or the 2002 Frankland Estate Isolation Ridge. From A Yucatan Adventure, Food & Wine, Dec. 2003.

Categories:  holiday , chicken , kid-friendly , north-american , poultry , mexican , taste~mood , meat , <-4-hours , soups-&-stews , to-go... , time-to-make ,
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Serving Size (60.11 g)
Servings 6
Amount per Serving
Calories 407.82 Calories from Fat 399.78
% Daily Value *
Total Fat 44.42g 409.99%
Saturated Fat 3.31g 99.15%
Trans Fat 1.14g %
Cholesterol 0.0mg 0.0%
Sodium 1.78mg 0.45%
Total Carbohydrate 3.47g 6.94%
Dietary Fiber 0.22 g 5.29%
Sugars 0.1 g %
Protein 0.67g 8.01%
Vitamin A 0.94IU% Vitamin C 3.28mg%
Calcium 19.0mg% Iron 0.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium tomatoes, minced onion, allspice berries, dried oregano, freshly ground black pepper, large


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