Sopa De Lima (Mexican Lime Soup)
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
9 cups
Chicken Broth1 large
Red Onion (quartered)5 cloves
Garlic (chopped)2 tsps
Oregano (dried)1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Dried Thyme1 tbsp
Vegetable Oil2 large
Tomatoes (peeled and chopped)1
Lime1 cup
Cilantro (chopped fresh)Directions:
1
Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes
2
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
3
Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot
4
Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes
5
Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup
6
Season with the salt; return the soup to a simmer
7
Add the lime juice and 1/2 a lime; cook another 10 minutes
8
Remove the pot from the heat and remove the lime half; stir in the cilantro to serve