Lime soup is a traditional soup from the Yucatan region of Mexico. I gave this soup my own little spin and I think you'll really like it. If you've prepped your food for the week, this soup will come together in about 10 minutes. It's flavor is similar to a brothy tortilla soup. It's warm, comforting and delicious.
Yucatan Chicken and Lime Soup
6 cups unsalted broth *see notes
8 tsp. RealTaste Vida seasoning
1 1/2 cups cooked brown rice
1 1/2 cups cooked chicken, diced or shredded
1 1/2 cups white beans, cooked, or substitute with another bean
1 cup corn, or substitute with cooked celery, carrots or another vegetable
Cilantro, handful minced
2 Tbsp. lime juice
Sea salt to taste
1. Place broth, Vida, rice, chicken, white beans, and corn in a medium pot.
2. Heat to a boil.
3. Remove from heat; add cilantro, lime and salt to taste.
4. Garnish with avocado.
If you use a salted broth, start with less Vida and add to taste.
You can make an easy broth by poaching a few chicken thighs in water. That will give you the broth you need and chicken for the soup. Keep in mind that the water will evaporate as it cooks, so put in more water than you will need for the recipe.
My 9 year old doesn't think this soup is spicy and she's my spice-o-meter, but if you have someone in the family who's especially sensitive, go ahead and just use 2 Tbsp. of Vida, then add extra salt, to taste, until you achieve a good flavor.
You can substitute the chicken with some, or all of another variety of bean.
MAKE EVEN HEALTHIER
Use organic ingredients.
Use soaked, or sprouted and cooked brown rice.
Use bone-in, skin on chicken pieces, then remove and reserve the skin and bones for bone broth.
Use soaked, or sprouted and cooked beans