Name: Mexican Chicken Lime Soup (Sopa de Lima)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 to 1 1/2 cups extra virgin olive oil, peanut oil, canola oil, or corn oil -; 6 corn tortillas -; 1 1/4 cup chopped white onion -; 3 cloves garlic, minced -; 1 habanero chili, seeded and minced -; 1/4 teaspoon ground cinnamon -; Pinch ground cloves -; 1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes) -; 2 quarts chicken stock (homemade is best) -; 1 teaspoon dried oregano (preferably Mexican oregano if you have it) -; 1 teaspoon salt (more to taste) -; 1 1/2 pounds skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise -; 1/3 cup lime juice (from 2 to 4 limes, depending on the size) -; 1 bunch of cilantro, roughly chopped (stems included) for garnish -; 2 avocados, pitted, peeled, and roughly chopped for garnish -

Mexican Chicken Lime Soup (Sopa de Lima)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chicken Lime Soup (Sopa de Lima)

1. 1 to 1 1/2 cups extra virgin olive oil, peanut oil, canola oil, or corn oil -

2. 6 corn tortillas -

3. 1 1/4 cup chopped white onion -

4. 3 cloves garlic, minced -

5. 1 habanero chili, seeded and minced -

6. 1/4 teaspoon ground cinnamon -

7. Pinch ground cloves -

8. 1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes) -

9. 2 quarts chicken stock (homemade is best) -

10. 1 teaspoon dried oregano (preferably Mexican oregano if you have it) -

11. 1 teaspoon salt (more to taste) -

12. 1 1/2 pounds skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise -

13. 1/3 cup lime juice (from 2 to 4 limes, depending on the size) -

14. 1 bunch of cilantro, roughly chopped (stems included) for garnish -

15. 2 avocados, pitted, peeled, and roughly chopped for garnish -

How to cook deliciously - Mexican Chicken Lime Soup (Sopa de Lima)

1. Stage

Preheat the oven to 350°F.

2. Stage

Dry the tortillas in oven, cut into strips: Place tortillas in a single layer on a baking sheet and heat in the oven for 10 to 12 minutes, flipping over after the first 5 minutes. (This will help dry out the tortillas a bit before frying.) Remove from oven. Cut the tortillas into 1/4-inch wide strips.

3. Stage

Heat the oil: Pour oil into a large, thick-bottomed pot to 1/4-inch deep, about 1 to 1 1/2 cups. Heat the pot on medium high heat until the oil temperature reaches about 350°F or a small piece of tortilla place in the oil sizzles.

4. Stage

Fry the tortilla strips in hot oil: If a small tester piece of tortilla burns or browns too fast, move the pan from heat to let the oil cool a bit before continuing. Working in batches, gently scatter a handful of tortilla strips in the hot oil. Turn with metal tongs so that the tortilla strips are separated. Cook for a few minutes or until the strips just begin to color. Remove them to a paper towel lined plate. When I make these after I add the tortilla strips I increase the heat of the burner to compensate for the tortilla strips lowering the temperature of the oil. Once the tortilla strips start to color I lower the temperature to keep the oil from getting too hot.

5. Stage

Sauté the onions, add garlic, habanero, cinnamon, ground cloves: Remove all but two tablespoons of the tortilla frying oil. Heat on medium high. Add the onions and cook until translucent, about 5 minutes. Add the garlic, minced habanero, cinnamon, and ground cloves and cook a few minutes longer.

6. Stage

Add the tomatoes, stock, oregano, chicken, salt, then simmer: Add the peeled chopped tomatoes to the onions. Add the stock, oregano, and chicken. Add one teaspoon of salt. Bring to a simmer and reduce the heat to maintain a low simmer. Cover and cook for 20 to 25 minutes, until the chicken is just cooked through.

7. Stage

Remove the chicken from pot, shred: Remove pot from the heat. Remove the chicken from the pot. Using two forks, shred the chicken.

8. Stage

Return the shredded chicken to pot, add lime juice: Return the chicken to the soup. Stir in the lime juice. Add more salt, if needed, to taste. Serve garnished with fried tortilla strips, chopped avocado, and cilantro.