Recipe: Mexican Hot Flower Soup

We had this at a local taco bar in Seattle. The soup was simply called “Sopa de Lima y Pollo” (Soup with Lime and Chicken) so it took a little digging to find out exactly what the recipe would call for. Here it is for you in all its spender a simple, delicious soup.

Mexican Hot Flower Soup

AuthorMab

Yields4 Servings

Ingreidents
 1 onion, diced
 4 cloves garlic, minced
 3 stalks celery, chopped finely
 1 large skinless chicken breast
 6 cups water
 1 bullion cube
 14 oz canned tomatoes with chilies
 1 avocado, diced
 lime juice and chopped cilantro, to taste

Directions
1

Place the chopped vegetables in a stock pot with a bit of oil and saute until the onions are clear, about 5 minutes.

2

Add the whole breast of chicken to the pot and the water and simmer for 30 minutes with the top of the pot on.

3

Remove the chicken and shred into small pieces.

4

Turning the heat off, add the shredded chicken and add an appropriate amount of bullion for 6 cups of water, depending on the instructions on your bullion cubs/box.

5

Add the can of tomatoes, cilantro, and lime juice, taste and adjust seasoning as needed.

6

Stir together and add diced avocado.

7

Serve hot with lime wedges for garnish.

Ingredients

Ingreidents
 1 onion, diced
 4 cloves garlic, minced
 3 stalks celery, chopped finely
 1 large skinless chicken breast
 6 cups water
 1 bullion cube
 14 oz canned tomatoes with chilies
 1 avocado, diced
 lime juice and chopped cilantro, to taste

Directions

Directions
1

Place the chopped vegetables in a stock pot with a bit of oil and saute until the onions are clear, about 5 minutes.

2

Add the whole breast of chicken to the pot and the water and simmer for 30 minutes with the top of the pot on.

3

Remove the chicken and shred into small pieces.

4

Turning the heat off, add the shredded chicken and add an appropriate amount of bullion for 6 cups of water, depending on the instructions on your bullion cubs/box.

5

Add the can of tomatoes, cilantro, and lime juice, taste and adjust seasoning as needed.

6

Stir together and add diced avocado.

7

Serve hot with lime wedges for garnish.

Mexican Hot Flower Soup

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