Yucatan Lime Soup

Today is Jon's birthday!!  I am relatively sure that this is his favorite dish in my repertoire.  The first time we had this soup (well sort of) was on our honeymoon in Mexico almost 4 years ago.  It was our second to last day there and we went on a snorkeling excursion on the island of Cozumel.  After snorkeling, our excursion included lunch.  We headed over to a quaint traditional looking Mexican restaurant (I wish I remembered the name of it) and this soup was the starter.  Well it was something like this soup.  They served it with garlic bread and it paired so well.  The flavor of the garlic bread being flooded with lime soup was fantastic.  Mmmmm.

  When we got home, I was determined to try to replicate the soup because we liked it so much.  I spent a lot of time searching on the internet for the right recipe, and this seemed like it would come the closest and taste the best.  We were also honeymooning on the Yucatan Peninsula, so with the name I thought it would be a safe bet.  At least the region was right! 

Unfortunately I really can't remember what the original tasted like anymore, but this is so good.  I think it comes pretty close.  I was a little hesitant because I didn't think a food network recipe would be authentic, but it seems like it could be.  Maybe my Mexican friends can tell me if they try it.

I'm just going to post the recipe from the website.

Yucatan Lime Soup

I didn't make any real changes to it.  Well, okay I made a few changes.  Okay, well I made 7 changes.  But they're really small changes! 

1.  I used chicken thighs, not breasts because organic chicken breasts are ridiculously expensive and I didn't want to cut up a whole chicken today.  I also let the bones simmer with everything because bones in broth are supposed to be good for you.

2.  I let everything simmer for an hour before adding the lime right before serving.  That way the lime taste is still bright and fresh.  I used the juice of 1 1/2 limes.

3.  I didn't want to buy an avocado because organic avocados are really expensive.

4.  I fried the tortilla separately while the soup was simmering.

5.  I don't ever use vegetable (soybean) oil.  I used organic canola oil to fry the tortillas.

6.  I used 4 cloves of garlic, I think I have a garlic problem. 

7.  I added another dash of cumin when the chicken was sauteeing.

Don't substitue the fresh fried tortilla for bagged tortilla chips.  The freshly fried tortilla chips make such a huge difference!



Saute the onions and cajun seasoning (Emeril's essence).



Add chicken, garlic, chiles, and tomatoes.

Saute everything for a few minutes.



Add the chicken broth!

Oh and tonight I found that if you use homemade chicken broth it tastes SOOOOO much better.  I had previously store bought boxed chicken broth and it just doesn't compare.



Add the lime juice, garnish with tortilla strips, cilantro and a slice of lime!  Yum!



Tonight's attempt was the best I've ever done so far.  I think it was the broth!  Jon said, "Wow that's really good" three times during dinner!!  Woohoo!  That spells birthday dinner success in my books.

Try it out and let me know what you think!  I love reading comments!!

Birthday man also got a mini cherry pie for dessert, but I'm not sure if I'm allowed to post that recipe.  It's his mom's.  I'll have to ask!

In the name of the Father, the Son, and the Holy Spirit, Amen.
Dear Heavenly Father, 
  thank you so much for my amazing husband!  Please continue to bless him with health and holiness and help him to continue to be a wonderful husband to me and father to Clare and Mikey.  Amen.