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Chicken Lima Soup From the Viceroy Riviera Maya

  • Author: Tonja Engen


  • 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)


  1. Season chicken with salt and pepper and cook in a crockpot with 1/4 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.
  2. 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.
  3. 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.