We love to travel and two of our favorite destinations are Guatemala and the Yucatan Peninsula of Mexico. A year ago we discovered the beautiful Mexican state of Campeche and enjoyed this soup, very similar to one we had as we traveled from Guatemala City to Lake Atitlán.
Ingredients:
4 corn tortillas
1 can diced tomatoes
2 tablespoons olive oil
1 onion, finely chopped
8 garlic cloves, finely chopped
3-4 fresh serrano or jalapeño peppers, sliced
4 cups chicken broth
2 boneless chicken breasts, cooked and diced
1 bay leaf
juice of 3-4 limes, fresh squezzed
1/4 cup chopped cilantro
salt and pepper to taste
Toast the tortillas in the oven until crisp. Then cut in slices and set aside. Sauté the tomatoes, onion, garlic and peppers in olive oil until done. Add the broth, chicken and bay leaf. As the soup heats, add the lime juice, cilantro, salt and pepper. Then add the tortilla slices and stir well. Remove the bay leaf and serve with additional lime wedges.
Ingredients:
4 corn tortillas
1 can diced tomatoes
2 tablespoons olive oil
1 onion, finely chopped
8 garlic cloves, finely chopped
3-4 fresh serrano or jalapeño peppers, sliced
4 cups chicken broth
2 boneless chicken breasts, cooked and diced
1 bay leaf
juice of 3-4 limes, fresh squezzed
1/4 cup chopped cilantro
salt and pepper to taste
Toast the tortillas in the oven until crisp. Then cut in slices and set aside. Sauté the tomatoes, onion, garlic and peppers in olive oil until done. Add the broth, chicken and bay leaf. As the soup heats, add the lime juice, cilantro, salt and pepper. Then add the tortilla slices and stir well. Remove the bay leaf and serve with additional lime wedges.
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