Happy Cinco de Mayo! What could be greater than a holiday that gives you an excuse to eat the most delicious food on the planet? Nothing, I dare say.
There are a lot of ways you can celebrate Cinco de Mayo, but why not try something authentic? We used to live in deep South Texas, right next to the U.S.-Mexico border, and we were spoiled with incredible Mexican food. It was fresh and authentic. We haven’t found a single restaurant that’s as good since we moved away three years ago. So we’ve had to make our own recipes.
One thing that I really loved in Texas was the soup. It was sometimes scary because you never knew quite what would end up in a soup, but there was something comforting about the soups that just felt like home.
This Chicken Lime Tortilla Soup is about as close to an authentic soup as I’ve had. And it’s super easy to make.
2 celery stalks, diced
1 jalapeño, diced
1 onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 lb. chicken breast
1 can diced tomatoes with chiles
½ Tbsp cumin
1 tsp oregano
½ tsp crushed coriander seed
¼ tsp cayenne pepper
½ tsp black pepper
½ bunch cilantro, chopped
- Saute the celery, jalapeño, onion and garlic in olive oil in a pot for about 5 minutes.
- Add the chicken broth, chicken, canned tomatoes with chiles, cumin, oregano, coriander seed, cayenne pepper and black pepper. Stir well, turn the heat to high and bring to a boil. Reduce heat to low, cover, and simmer for an hour.
- After an hour, remove the chicken and shred it (the meat should be very tender). Place the shredded chicken back in the pot. Add the chopped cilantro and squeeze the juice of the lime into the soup. Stir well.
- Place tortilla strips on top of the soup just prior to serving for a great crunch.
So many authentic dishes are genuinely difficult to make without knowing the secrets, but this one is easy to make, with minimal prep time. It’s definitely a great way to celebrate Cinco de Mayo.