Name: Mexican Lime Soup
Total time: 25 min
Ingredients: 1 large onion, chopped; 8 ounces mushrooms, quartered; 2 bay leaves; 2 cloves garlic, chopped or pressed; 3 poblano peppers, toasted, seeded, skinned, and cut into strips; 2 to 3 (32-ounce) cartons low-sodium vegetable stock; 2 ears of corn, husks removed and cut into 2-inch rounds; 4 medium cooked red potatoes, cut into 1-inch cubes; 1 bunch cilantro, rinsed and chopped; Juice of 3 limes; Zest of 1 lime; 4 tomatoes, chopped; 2 avocados, peeled and sliced; Corn tortillas strips

Ready In: 25 minutes
Serves 4 to 6
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This soup is colorful and fun to offer to guests. Serve in large bowls and crumble healthy chips on top of soup before enjoying.

From The Engine 2 Diet

By Rip Esselstyn, Jan 26, 2017

Ingredients

1 large onion, chopped
8 ounces mushrooms, quartered
2 bay leaves
2 cloves garlic, chopped or pressed
3 poblano peppers, toasted, seeded, skinned, and cut into strips
2 to 3 (32-ounce) cartons low-sodium vegetable stock
2 ears of corn, husks removed and cut into 2-inch rounds
4 medium cooked red potatoes, cut into 1-inch cubes
1 bunch cilantro, rinsed and chopped
Juice of 3 limes
Zest of 1 lime
4 tomatoes, chopped
2 avocados, peeled and sliced
Corn tortillas strips

Instructions

Place onion, mushrooms, and bay leaves into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking.
Add garlic, peppers, and 1 cup of stock. Cook, stirring occasionally, for 5 minutes, until peppers begin to soften.
Add remaining stock, corn, and potatoes. Cover and cook over medium heat for 10 minutes, until corn is tender.
Remove from heat and let sit covered for 5 minutes.
Add cilantro, lime juice, and zest immediately before serving.
Place a handful each of tomatoes, avocados, and tortillas strips into large soup bowls.
Pour hot soup directly over vegetables and tortillas strips; serve immediately.

(3)

3 Comments

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(5 from 3 votes)

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Kristine Goad2 years ago

I love this soup! As pretty as the rounds of corn are, they’re not easy to eat—so I replace them with frozen corn. I serve it with yam quesadillas and it makes a flavorful and filling meal.

johanna2 years ago

I didnt adjust for the fact that this makes two servings, so i poured in all the lime juice in one bowl for myself — VERY acidic LOL

but i enjoyed it regardless. highly recommend, added white beans to this bad boy. turned out swell. making it again tonight

Leah Carter2 years ago

This is one of our family favorites! We eliminate the peppers and use a bag of frozen corn instead. My kids love this one!

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about the author

Rip Esselstyn

Rip Esselstyn, son of Caldwell Esselstyn, MD, was a firefighter in the Austin Fire Department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit PlantStrong.com and follow him on Instagram and Facebook for updates.

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