SPICY CHICKEN-AND-LIME SOUP

Spicy Chicken-and-Lime Soup image

With a fresh and spicy homemade broth and an array of colorful and crunchy toppings, here's a soup to warm up even the chilliest of evenings. This recipe uses a whole bird, making it not only a satisfying meal, but an economical one too. Starting with a cut up whole chicken helps prevent meat from overcooking. Ask your butcher to cut it into parts or follow our guide.

Provided by Shira Bocar

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h10m

Number Of Ingredients 14

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Ingredients

1 whole chicken (about 4 pounds), cut into 8 parts
1 onion, skin on, cut into quarters
2 carrots, scrubbed and cut into thirds
6 cloves garlic, skins on
2 jalapeños, 1 halved lengthwise, 1 thinly sliced
10 cilantro sprigs, plus 1/3 cup chopped leaves and stems
Kosher salt
Vegetable oil, for frying
4 corn tortillas, cut into 1/4-inch strips
2 medium tomatoes, diced
2 tablespoons fresh lime juice
2 avocados, thinly sliced, for serving
2 radishes, thinly sliced, for serving
1/3 cup crumbled cotija, for serving

Steps:

Fill a large pot with 14 cups water; add chicken, onion, carrots, garlic, halved jalapeño, cilantro sprigs, and 1 tablespoon kosher salt and bring to a boil. Skim foam, reduce heat, and gently simmer until chicken is cooked through, 20 to 25 minutes. Transfer all chicken pieces except backbone to a cutting board; continue simmering broth while you remove and discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer until broth is reduced by half, about 1 hour.
Strain broth through a fine‐mesh sieve; discard solids (including bones). Skim fat; transfer broth to a clean pot. (You should have 8 cups; if you don't have enough, add water.)
Heat 1 inch oil in a pot over medium‐high until it reaches 375 degrees on a thermometer. Add one‐third of tortilla strips and cook until golden and crisp, 2 to 3 minutes. With a slotted spoon, transfer to a paper‐towel‐lined plate; season with salt. Repeat with remaining tortilla strips.
Shred cooled chicken into 3 cups of bite‐size pieces (reserve remainder for another use). Add to broth along with sliced jalapeño, chopped cilantro, tomatoes, and lime juice. Heat through, about 2 minutes; season with salt. Serve topped with avocados, radishes, cotija, and fried tortilla strips.

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Haris Shahin

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I added some extra veggies to the soup and it turned out even better!

Carolyn Moore

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I would definitely recommend this soup to anyone looking for a delicious and easy-to-make meal.

Adeel Hadder

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This soup is perfect for a cold winter day. It's warm and comforting and the flavors are just perfect.

Pell Nappa

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The soup was too spicy for my liking.

Shanrock S

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I've made this soup several times and it always turns out great. It's a family favorite!

Muhammed Barde

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Not the best soup I've had. It was a bit bland for my taste.

Seewa Poriyar

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This recipe is a keeper. Thanks for sharing!

Sthandwa Sikalumbi

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This soup is a lifesaver on busy weeknights. It's quick and easy to make and always a crowd-pleaser.

Miss Esha

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Love this soup! It's so easy to make and always a hit with my family.

Akunyiba Benjamin

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My friends raved about this soup when I served it at my recent dinner party.

Chandawimala Himi

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Nice balance of flavors and not too spicy.

Syed Asif Raza

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This soup is a great way to use up leftover chicken. It's also a great way to get your kids to eat their vegetables.

Abraham Maxwell

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I'm always looking for new and exciting soup recipes and this one does not disappoint. The flavors are bold and unique and the soup is so hearty and satisfying. It's definitely a keeper!