Sopa De Lima (Mexican Lime Soup) recipe
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Ingredients
- 9 cups chicken broth 5 skinless, boneless chicken breast halves 1 large red onion, quartered 5 cloves garlic, chopped 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper ½ teaspoon dried thyme 1 tablespoon vegetable oil 4 green onions, chopped 1 large green chile pepper, seeded and chopped 2 large tomatoes, peeled and chopped 6 limes, juiced ½ lime ½ cup chopped fresh cilantro tortilla chips, for topping
Nutrition Info
- 217.3 caloriescarbohydrate: 21.8 gcholesterol: 44.8 mgfat: 7.2 gfiber: 3.8 gprotein: 18.3 gsaturatedFat: 1.1 gservingSize: -sodium: 1693.4 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Sopa De Lima (Mexican Lime Soup)
Directions
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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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips, return to the simmering pot.
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. 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. Season with the salt, return the soup to a simmer. Add the lime juice and 1/2 a lime, cook another 10 minutes. Remove the pot from the heat and remove the lime half, stir in the cilantro to serve.