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
Serves 4
  1. 1 onion
  2. 4 cloves garlic
  3. 3 stalks of celery
  4. 1 large breast of chicken (or 2 small thighs)
  5. 6 cups water
  6. bullion cubes
  7. 1 can of tomatoes with chilies
  8. a handful of cilantro
  9. 1 lime, juiced
  10. 1 avocado
  1. Chop the garlic, onions, and celery.
  2. Place the chopped vegetables in a stock pot with a bit of oil and saute until the onions are clear, about 5 minutes.
  3. Add the whole breast of chicken to the pot and the water and simmer for 30 minutes with the top of the pot on.
  4. Remove the chicken and shred into small pieces.
  5. 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.
  6. Add the can of tomatoes, cilantro, and lime juice, taste and adjust seasoning as needed.
  7. Stir together and add diced avocado.
  8. Serve hot with lime wedges for garnish.
  1. This is a really delicious starter dish or could be a full meal if served with some rice.
Mab Made Food

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