Sopa De Lima

Name: Sopa De Lima
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 teaspoon dried oregano; 1/4 teaspoon cayenne; 1 medium red onion, chopped; 1 green bell pepper, finely chopped; 1 -2 jalapeno pepper, seeded and minced; 3 roma tomatoes, chopped; 2 tablespoons olive oil; 6 (6 inch) corn tortillas, cut into 1/4-inch strips; 1 medium avocado, pitted, peeled and chopped; fresh cilantro; 4 key limes

(1)

Recipe by PaulaG

This is a wonderfully flavored chicken soup that is enhanced by the lime. Each serving receives a generous squeeze of lime juice--the juice of 1 whole key lime right before serving. The recipe comes from "Southwest Slow Cooking".

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READY IN: 6hrs 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

boneless skinless chicken breasts
3

garlic cloves, minced
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon ground cumin
¹⁄₄

teaspoon ground cinnamon
¹⁄₈

teaspoon ground cloves
1

teaspoon dried oregano
¹⁄₄

teaspoon cayenne
1

medium red onion, chopped
1

green bell pepper, finely chopped
1 -2

jalapeno pepper, seeded and minced
3

roma tomatoes, chopped
2

tablespoons olive oil
6

(6 inch) corn tortillas, cut into 1/4-inch strips
1

medium avocado, pitted, peeled and chopped
fresh cilantro
4

key limes

DIRECTIONS

In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
Cover and cook on low for 6 to 8 hours.
Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels.
Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
Top each serving with chopped avocado, cilantro and tortilla strips.

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