My post today is part travel/part food blog. My husband and and I just spent 4 blissful days and nights at the Viceroy Resort on the Rivera Maya. This adult-only, all-inclusive resort boasts only 41 rooms, but they are all villas and nestled in a private jungle-like setting. The villa we stayed in had its own plunge pool, a separate lounge area, an outdoor day bed, an outdoor shower, and around the clock dining if you so wished. We had the most impeccable service of anywhere we’ve stayed before. The food was amazing and the highlight of my trip was my own personal cooking class with the Viceroy Chef, Paloma. She graciously set up an outdoor cooking station on the resort property and went to work. She cooked fish in the ground and made it with an amazing achiote sauce. She also showed me how to make their signature Chicken Lima Soup recipe. She said she recommends it to anyone traveling here on their first night. Something about the healing properties of this soup. (I’m not even sure if I was listening at this point because I was so giddy about Paloma and her chef skills). Anyway, even if you are sitting in the cold right now and not on the Riviera Maya, this soup is for you–wonderful and light and what I call a “fancy soup that isn’t fancy.”
Also, please check me out at Tlengen on Instagram. I’m deliriously late to the party, but I am FINALLY adding my food photos and would love for you to follow me!
- 2 Tbls. olive oil
- 1 medium white onion, diced
- 2 large cloves garlic, peeled and chopped
- 2 plum tomatoes, diced
- 1 quart chicken stock
- 1 tsp. mexican oregano
- salt and pepper to taste
- 3 limes, 1 sliced, the other 2 squeezed(for using the juice)
- 1 cup fried tortilla strips
- 1 Avocado, diced
- 2 cups shredded chicken breast
- 1 cup of fresh farmers cheese, diced
- 2 Tbsp chopped cilantro
- 4 epazote leaves (or bay leaves)
- Season chicken with salt and pepper and cook in a crockpot with ¼ cup chicken stock on high for 4-5 hours. You can also bake chicken in the oven at 350 for 45 minutes or buy a rotisserie chicken. Shred the chicken meat and set aside.
- In a dutch oven, add oil over med-high heat. Next, add the onion, garlic, tomatoes, oregano, cilantro and epazote. Cook until onions and tomatoes are soft, 5-8 minutes. Next, add the chicken, broth and the lime slices and juice and simmer for 15 minutes. Season with salt and pepper.
- To serve, Place diced avocado and cheese on the bottom of soup bowl. with a tongs, remove chicken out of dutch oven and divide between bowls. With a ladle, pour stock over the chicken. Place tortilla strips on top and serve immediately.