Mexican Soup with Chicken and Lime

This soup is perfect for these in-between-y days – it can be warm and comforting, thanks to the spice-infused broth, or fresh and energising, thanks to the zingy topping.

I dusted off the ol' blog archives before posting this. The very first time I blogged my Mexican soup recipe was in 2008. And then again in 2011. But like a fine wine, it has gotten better with time so I reckoned it was due an update.

The broth is now richer and smokier, thanks in no small part to a hefty dose of chiles en adobo. Sometimes it's the handy tinned version – which you can pick up in My Mexican Shop – and sometimes we steep some dried ancho chilies (picked up from My Mexican Shop or Fallon & Byrne) in just boiled water, blitz and go from there. We also hit upon the genius idea of crushing a handful of corn tortilla chips on top right before serving and honestly, I don't know what I've been doing with my life that I didn't think of that sooner.

This is not a super authentic recipe; I'm not going to regale you with stories of my abuela making it for me when I was a little girl. Truth be told, I have no idea where I got it from back in 2008. But these days, it's a regular staple and features our core weekly ingredients for Mexican dinners – coriander, lime, tomatoes, chilies.

I hope you're tempted to give it a try!

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