Tuesday, June 7, 2011

Sopa de Lima

We're huge fans of the Yucatan Peninsula and huge fans of this soup, a recipe from that region of Mexico. So, when my mom made this soup and offered to bring it to our house for dinner on a night my parents were coming here for an orchestra concert, I was happy to agree to it. Anything would have been awesome to have for dinner that night since it was an evening with a few minutes for dinner between swim practice/work out and the concert, but this was especially good.

Credit for the picture and the recipe goes to my mom!

Sopa de Lima
8 cups of chicken broth
1/2 cup of fresh lime juice
2 t vegetable oil (canola)
1 large onion
2 garlic cloves, minced
3/4 lb of diced chicken
2 tomatoes, seeded and diced
4 corn tortillas (1/2" strips)
2 T cilantro
Bring chicken broth and lime juice to a boil. Reduce and simmer for 20 minutes
Heat oil. Add onion. Cook. Stir in garlic for 1-2 minutes.
Pour skillet ingredients into broth. Add chicken and tomatoes.
If using uncooked chicken, cook for 10-15 minutes. I buy a rotisserie chicken and add cut-up pieces.
You can bake corn tortilla strips @ 350 degrees for 3-5 minutes OR buy corn tostadas.
Ladle the soup over the tortillas and garnish with avocado slices and diced scallions.
Variation: Add celery,carrots or bay leaf.

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