Mexican Lime Soup
Mexican Lime Soup - Something different from a chili enchilada or a taco—a must!
Healthy, because
Even smarter
Nutritional values
This soup has a little bit of everything: nutrients, vitamins, minerals, and trace elements. This recipe can be a good alternative to traditional chicken soup for colds, weakness and chills.
If you're watching your fat intake, do without the tortilla chips.
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 55 mg |
Ingredients
- Ingredients
- 3 Chicken breasts
- salt
- 6 garlic cloves
- 1 Tbsp vegetable oil
- 10 ozs Corn (canned, drained)
- 1 ¾ qts Chicken broth
- 1 tsp dried oregano
- ½ bunch cilantro
- 20 Tortilla chip
- 3 Jalapeño (from a jar)
- 3 Tomatoes
- 4 scallions
- 1 Avocado
- 3 Limes
Kitchen utensils
Preparation steps
Rinse the chicken breast fillets and cut into 3/4-inch cubes.
Bring plenty of salted water to a boil and cook the diced chicken for 1 minute. Drain chicken. (Blanching prevents the soup from becoming cloudy.)
Peel the garlic and cut into thin slices.
Heat oil in a pot, add garlic and sauté for 1 minute.
Add corn and the chicken and cook briefly. Fill with the broth and add dried oregano. Bring to a boil and cook for 10 minutes.
Rinse cilantro, shake dry, pluck leaves and chop coarsely. Crumble tortilla chips. Chop jalapeños coarsely.
Rinse tomatoes and cut out the stems. Coarsely chop tomatoes. Rinse scallions, trim and cut into rings. Cut the avocado in half and remove the pit. Scoop the flesh from the peel and dice. Put all prepared ingredients into individual small bowls.
Cut limes in half and squeeze. Add approximately 5 tablespoons lime juice to the soup and continue to cook for 1 minute. Serve the soup with the other prepared ingredients, so that everyone can add garnishes to taste.
