Sopa De Lima (Mexican Lime Soup)
Description
This light, refreshing lime-accented chicken tortilla Mexican lime soup recipe (sopa de lima) can be made hot or mild, depending on your preference.
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
•
1/2 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
•
1/2 lime
•
1/2 cup chopped fresh cilantro
•
tortilla chips, for topping
Directions
1
Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
2
Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
3
Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.