Sopa De Lima
- Ready In:
- 1 lb boneless skinless chicken breast, poached and shredded
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 fresh garlic cloves, minced
- 2 poblano chiles, roasted peeled seeded and finely diced or (4 ounce) cans diced mild green chilies
- 1 tomatoes, seeded and finely diced or (15 ounce) can diced tomatoes
- 1⁄2 teaspoon ground oregano
- 1⁄2 teaspoon ground thyme
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon ground black pepper (to taste)
- 2 quarts chicken broth
- 1⁄4 cup lime juice, freshly squeezed
- 1 avocado, peeled pitted and sliced
- 1 serrano chili pepper, finely diced
- 8 corn tortillas, cut into thin strips deep fried and drained on paper towels or 8 corn tortilla strips
- 1 lime, cut into wheels
- 1⁄2 cup fresh cilantro, chopped
- Cook and shred chicken. Set aside.
- Pour olive oil into a large pot and heat over medium high heat until hot. Add the onion and saute for 4 minutes. Add the garlic and saute for another minute or until onions are translucent.
- Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes.
- Add the shredded chicken and lime juice and simmer for 10 minutes.
- Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.
Join The Conversation
I have made this 4 times. It is my new favorite soup! I use 4-5 large chicken breasts. I also add the cumin. The recipe is so easy, now that I have done it a few times I can do w/o looking at the recipe. My favorite part is the fresh toppings, it makes the soup. Great for big get togethers...double recipe and make a bar w/the toppings. YUMMY!!!
Yummy tangy soup! We loved the lime in this. I cooked this in the crock pot, so skipped the oil. I also tripled the chilis and doubled the serranos (deseeded) and cooked them into it, but this didn't make it spicy. I also followed another reviewer and added cumin (2 tsp). I would double the chicken next time, so it is heartier, as it really only served 4. We topped the soup with baked tortilla chips and fresh corn, which paired well. I imagine you could also cook frozen corn into the soup as well. Great for lime lovers!