This soup is SO delicious. The flavors are amazing and it’s hearty and healthy. I’m usually not a fan of leftovers but I’ve been having this soup for lunch every day since I made it last week. It’s a Ricks favorite. The only annoying part is the ‘essence’ which is a mixture of a ton of spices. But you probably already have most of them in your spice rack. I just mixed it up, put it in a little ziplock so now it’s ready to go for next time I make the soup. I didn’t have a couple of the spices and it was fine without them.
Yucatan Lime Soup
1-2 chicken breasts, cut into cubes (although I was thinking shredded cooked chicken might be good too)
1 t cumin
1/4 t salt
3/4 cup white onions finely chopped
1 t essence (2 T paprika, 2 T salt, 2 T garlic powder, 1 T pepper, 1 T onion powder, 1 T cayenne pepper, 1 T oregano, 1 T thyme)
1 t minced garlic
1 cup seeded chopped tomatoes (or 1-2 cans)
1 jalapeno, chopped with seeds removed
1 1/2 boxes of chicken stock (4 cups)
2 limes squeezed
2 cans of rinsed black beans
1 avocado diced (topping)
Chips or quesadilas (on the side)
Season chicken with cumin and salt. In large pot with 2 T olive oil add onions, essence and 1/4 t salt until onions are soft. Add cubed chicken with garlic, tomatoes, jalapeno. Saute for 3 minutes. Add chicken shock and lime juice with black beans. Simmer for 10-15 minutes. Top with diced avocados and serve with chips or (my personal fav) jack cheese quesadilas.
This is seriously my favorite soup I think.
(And BOOOOO for all of you that live in places where it’s already too warm for soup. It snowed here yesterday. Did I say snow? I meant blizzard)