Sopa De Lima (Mexican Lime Soup)
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Ingredients for - Sopa De Lima (Mexican Lime Soup)

1. Chicken broth - 9 cups
2. Skinless, boneless chicken breast halves - 5
3. Red onion, quartered - 1 large
4. Garlic, chopped - 5 cloves
5. Dried oregano - 2 teaspoons
6. Salt - 1 teaspoon
7. Ground black pepper - 1 teaspoon
8. Dried thyme - ½ teaspoon
9. Vegetable oil - 1 tablespoon
10. Green onions, chopped - 4
11. Green chile pepper, seeded and chopped - 1 large
12. Tomatoes, peeled and chopped - 2 large
13. Limes, juiced - 6
14. Lime - ½
15. Chopped fresh cilantro - ½ cup
16. Tortilla chips, for topping - ½ cup

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

1. Stage

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.

2. Stage

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.