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Gallery Spicy Chicken-and-Lime Soup Credit: Marcus Nilsson Recipe Summary prep: 35 mins total: 2 hrs 10 mins Servings: 6
Ingredients Ingredient Checklist 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
Cook’s Notes For a less spicy soup, remove the jalapeno seeds before using and add a few seeds back in at a time to taste. This recipe will make a little extra chicken than you need; use it up in a stir-fry or this quick quesadilla.
Gallery Spicy Chicken-and-Lime Soup Credit: Marcus Nilsson
Recipe Summary prep: 35 mins total: 2 hrs 10 mins Servings: 6
Gallery
Spicy Chicken-and-Lime Soup Credit: Marcus Nilsson
Spicy Chicken-and-Lime Soup
Credit: Marcus Nilsson
Spicy Chicken-and-Lime Soup
Recipe Summary prep: 35 mins total: 2 hrs 10 mins Servings: 6
Recipe Summary
prep: 35 mins total: 2 hrs 10 mins
Servings: 6
prep: 35 mins
total: 2 hrs 10 mins
prep:
35 mins
total:
2 hrs 10 mins
Servings: 6
6
Ingredients
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
Directions
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.
Cook’s Notes For a less spicy soup, remove the jalapeno seeds before using and add a few seeds back in at a time to taste. This recipe will make a little extra chicken than you need; use it up in a stir-fry or this quick quesadilla.
Cook’s Notes
For a less spicy soup, remove the jalapeno seeds before using and add a few seeds back in at a time to taste. This recipe will make a little extra chicken than you need; use it up in a stir-fry or this quick quesadilla.
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All Reviews for Spicy Chicken-and-Lime Soup
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All Reviews for Spicy Chicken-and-Lime Soup
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
