This is the recipe I gave out in the last episode of my radio show on Fairchild Radio. This delicious soup is local to the Yucatan Pennisula in Mexico, and I have tried it at three different restaurants. Each time it is made a little differently. Sometimes it can be quite spicy. Sometimes it has tomatoes and celeries. Since this is what the local people eat, I guess they all have their own family recipe.
My recipe for the ‘Essence’ seasoning is based on Emeril Lagasse, who made the soup six years ago on a Food Network appearance. I have adjusted the recipe a bit so that it resembles the one I tasted at the Tacolote restaurant in downtown Cancun. Feel free to tinker with the quantity of the spices to your own liking!
1 whole chicken breast, skinned and deboned, cut along the grain into 1/2 inch strips
1 teaspoon ground cumin
1/4 + 1/4 teaspoon salt
1 medium onion, chopped
1 clove of garlic, minced
1 cup (250ml) canned or fresh tomatoes, chopped
1 stalk celery, chopped
4 cups chicken stock
2 lime, juice only
1/4 cup fresh cilantro or flat leaf parsley, chopped, leaf only
1 lime, cut into thin round slices for decoration
2 teaspoon ‘Essence’ seasoning, see the next post
1 cup store bought nacho chips, coarsely crushed
1. Season chicken breast with ground cumin and 1/4 tsp salt.
2. In a pot over medium-high heat, heat a little olive oil and sautee onions until soft, until 5 minutes. Season with 1/4 tsp salt.
3. Add chicken strips, garlic, tomatoes and celery. Saute for 5 more minutes. Season with ‘Essence’.
4. Add chicken stock and lime juice. Simmer over medium heat for at least 10 minutes.
5. Serve hot with sliced lime and cilantro/parsley in the soup and crushed nachos on the side for adding into the soup as you eat.