Eva’s Mexican Lime Soup


My BFF, Eva Yakutis, gave me this recipe years ago. Although deceptively simple, it is warm and hearty on a cold night. But, it is even easier when you use leftover turkey. Here is the original recipe–substitute your already cooked turkey or chicken meat.

2 Tbsp. olive oil
6 garlic cloves, sliced
2 small skinned boned chicken breasts, cut crosswise into 1/2″ strips and halved*
1 1/2 tsp. dried oregano
Salt & freshly ground pepper
9 c. chicken or turkey broth
1/3 c. fresh lime juice

2 chopped avocados
3 chopped tomatoes
4 chopped scallions
1/4 c. chopped cilantro
1 chopped jalapeno
tortilla chips

In a large dutch oven, stir garlic in hot oil for 20 seconds, being careful not to burn. Add chicken (or turkey), oregano, salt and pepper. Saute 3 minutes. Add broth and lime juice. Simmer 10 minutes (can be simmered longer to develop flavors). Put condiments into individual bowls. Top with soup and chips and serve! Serves approximately 4 – 6

*substitute cooked turkey or chicken