Now I've never been to Mexico, but I've had this soup a few times and always find it fab. I have fam that have actually been to the home of this delight so they would probably be the first to attest that this is not incredibly authentic, but it is still yummy. The soup actually provides a bright taste for cold winter days... in Mexico...hmmmmm. Maybe I should call this English Lime Soup with Mexican flare, but that just doesn't have the same ring to it and I don't think you find too many limes in the UK... Alright, I'm sticking with the original. The ingredients are pretty basic because we're keeping it cheap! (my only out-of-the-ordinary purchase was cilantro and limes, since England has something against selling lime juice in a bottle)

Ingredients:
7 cups chicken broth
2 chicken breasts, cooked and shredded
1 small onion, thinly sliced
4 cloves of garlic, chopped (or a 1 tea garlic powder)
2 tea oregano
1 tea basil
1 tea salt
1/4 tea cayenne pepper
2 tomatoes, diced
1/2 cup corn
4 limes, or 8 Tbs lime juice
1/2 cup chopped fresh cilantro

Crumbled tortilla chips for the top (make sure you do this, it's sooo yummy. We didn't have chips the day I took this picture but I bought some for the leftovers and it was worth it.)
Shredded cheddar for topping

optional:
1 cup cooked rice (I like to add rice to make soup a little more filling)

Directions:
So I always feel as though my directions are missing something because they feel a bit brief...

Bring broth to a boil

Add all the ingredients.

Let simmer until all is cooked through.

Top with chips and cheese and serve.


Now I just need to figure out what to do with all my leftover cilantro...