Sopa de Lima
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
mins
-
Servings
6 people
-
Calories
341 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Sopa de Lima
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This is normally a chicken dish, but I used chachalaca. Any white meat will work, and I can recommend quail, grouse, partridges, pheasants, rabbits or squirrels as alternatives.
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Ingredients
SOUP BASE
- 3 pounds white meat, chicken, grouse, quail, turkey, etc.
- 1 quart chicken or other light stock
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano, Mexican if possible
- 2 teaspoons black peppercorns, cracked
- 8 allspice berries, or 1/4 teaspoon ground
- 8 whole cloves, or 1/4 teaspoon ground
- 2 bay leaves
- 1 small white or yellow onion, chopped
- 2 celery stalks, chopped
SOUP
- 2 tablespoons chicken fat, olive oil or vegetable oil
- 1 white or yellow onion, chopped
- 1 poblano or green bell pepper, diced
- 4 cloves garlic, minced
- 1 habanero chile, minced (optional)
- 3 paste tomatoes, seeded and diced
- Zest from 2 limas or limes
- 1/3 cup lima juice (see above for options)
- Cilantro and tortilla chips for garnish
Instructions
SOUP BASE
- Either put the chicken into a large soup pot whole, or cut it into pieces. Your choice. Add the remaining soup base ingredients plus enough water to cover by 1 inch. Bring this to a simmer and cook gently until the meat is tender, anywhere from 30 minutes for quail to 3 hours for an old rooster or turkey legs.
- Remove the bird and strip the meat from the bones. Reserve the meat and discard the bones -- unless you have lots of time, in which case return the bones to the pot and keep cooking for another hour. Whenever you are ready, strain the soup base into a large bowl through a strainer lined with a paper towel. Discard the solids and reserve the broth.
TO FINISH THE SOUP
- Heat the chicken fat or olive oil in a clean pot over medium heat. Add the onions and stir to coat with the oil. Cook until soft and translucent, but not browned, about 5 minutes. After about 3 minutes of cooking, add the diced poblano or bell pepper.
- When the onions are soft, add the garlic and habanero, if using. Let this cook for a minute or two, then add the shredded meat, the tomatoes and the broth. Bring this to a simmer and add salt to taste. Let it all cook for 20 minutes, then add the lime zest and juice. Turn off the heat, and serve the soup with the tortilla chips and cilantro.
Notes
- NOTE: This will take a lot less time if you use leftover chicken and pre-made chicken broth.
Nutrition Information
Show Details
Calories
341kcal
(17%)
Carbohydrates
12g
(4%)
Protein
25g
(50%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Cholesterol
82mg
(27%)
Sodium
140mg
(6%)
Potassium
589mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
571IU
(11%)
Vitamin C
32mg
(36%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 140mg | 6% |
| Potassium | 589mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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