This is my quickie version of Sopa de Limón, a yummy chicken soup from the Yucatan peninsula.  We had some in Cobá, Mexico while watching Mexico play in the World Cup a few years ago.   An awesome family memory and a feel-good kind of soup for what ails ya…

Us in Cobá
Sopa de Limón
  1. Saute half an onion (chopped) and some garlic cloves til transparent.  Throw in some chicken (any parts or amount you want,) salt, pepper and I like a packet of Sazón by Goya to add flavor.   Add water to cover chicken by about 2 inches.  Add 1 lime that has been cut in two.  Boil until chicken is cooked.   *I had leftover broth and chicken from when I made the enchiladas which I froze and brought out for this purpose. 
  2. Let cool til you can chop or shred the chicken.  Put chicken back in broth and add more water and a few bouillon cubes if you need more broth (I like Knorr vegetable cubes but they are becoming increasingly harder to find here.)  I also added some chopped cilantro.   Add whatever else you want to now.  (I put in some cooked brown rice that I had leftover in the fridge and some chopped zucchini.)   Let simmer until you are ready to eat. 
  3. On serving I like to put things in little ramekins to add as people like. A bowl of halved or quartered limes, chopped cilantro, black beans, pico de gallo…

I served it with some homemade quick bread I made using my pizza recipe (1 1/2 times the recipe) plus added a bit more yeast and some fresh oregano.