Mexican Lime Soup (Sopa de Lima)
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Sopa de Lima is a fantastic Yucatecan soup with lime. It has a long history dating back to pre-Columbian times.
Ingredients
- Tortillas - 6 pieces
- Vegetable Oil - 17 fl oz
- Onion - 7.9 oz
- Garlic - 3 cloves
- Mild Chili Spice - 2 pieces
- Ground Cinnamon - ¼ spoons
- Ground clove - a pinch
- Tomatoes - 17.6 oz
- Chicken Broth - 50 fl oz
- Oregano - 1 tablespoon
- "Petelinka Thigh Fillet" - 26.5 oz
- Lime - 4 pieces
- Cilantro - 1.8 oz
- Avocado - 2 pieces
- Salt - to taste
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Cut the tortillas into strips about 7 mm wide. Then, bake them in an oven preheated to 356°F for 10-12 minutes.
Step 10
Garnish with chopped cilantro. Serve.
Step 2
In a deep skillet, heat vegetable oil over medium heat, making sure it doesn't smoke, as this indicates that the oil is overheated.
Step 3
Fry the tortilla strips in it until golden brown. It's best to fry them in batches, stirring constantly.
Step 4
Transfer the cooked noodles to paper towels to remove excess oil.
Step 5
In a heavy-bottomed pot, pour in a little oil from frying the noodles and sauté the onion, diced into small cubes, until it's translucent.
Step 6
Then add the chopped chili and garlic, along with the cinnamon and cloves. Cook for a couple more minutes.
Step 7
Add the chopped tomatoes, broth, chicken, oregano, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, until the chicken is cooked through.
Step 8
Remove the cooked chicken from the pot and shred it into strands using two forks. Return the chicken to the pot and add lime juice.
Step 9
Ladle the soup into bowls, add the sautéed noodles, and top with randomly diced avocado.
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