Sopa de Lima

Name: Sopa de Lima
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 people
Ingredients: 6 cloves garlic; 1 white onion; 2 lb chicken breast; 1 teaspoon dried oregano; 4 whole cloves; 2 bay leaves; 2 teaspoons salt; ½ teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; ½ red onion; 1 yellow bell pepper; 2 cups chopped tomatoes; ½ teaspoon salt; 8 corn tortillas; ½ cup vegetable oil; 1 lime; 3 limes; ½ bunch cilantro; 1 habanero chili pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
4 people
Course
Soup
Cuisine
South American, Mexican

Sopa de Lima

Stella Castillo

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Sopa de lima is a delicious light and refreshing Mexican chicken soup with lime and crunchy tortilla strips that can be served hot or mild.

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Ingredients

Servings

For the broth

6 cloves garlic , unpeeled
1 white onion (whole)
2 lb chicken breast
1 teaspoon dried oregano
4 whole cloves
2 bay leaves
2 teaspoons salt
½ teaspoon freshly ground black pepper

For the sofrito

2 tablespoons vegetable oil
½ red onion , finely chopped
1 yellow bell pepper , finely chopped
2 cups chopped tomatoes
½ teaspoon salt

For the garnish

8 corn tortillas , cut into 2x½ inch/5x1cm strips
½ cup vegetable oil
1 lime , thinly sliced
3 limes
½ bunch cilantro
1 habanero chili pepper , finely chopped

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Instructions

Broth

Preheat oven broiler (grill) at 550F/260C.
Place the garlic cloves under the oven broiler (grill), and roast (grill) for 10 minutes. Set aside.
In a large pot, add chicken breasts and cover with 12 cups of water. Add the roasted garlic, white onion, oregano, cloves, bay leaves, salt and pepper, and simmer over medium heat, partially covered, for 40 minutes.
Remove the chicken breasts. Let cool, then shred the chicken into thin pieces.
Strain the broth into a large bowl, add the shredded chicken, and aside.

Sofrito

In a large pot, heat the oil over medium-high heat. Add the onion, bell pepper, tomatoes and salt. Cook for 10 minutes until the vegetables are cooked through.
Pour the chicken broth with the shredded chicken into the pot, then simmer for about 10 minutes.

Garnish

Heat the oil in a deep pan over medium heat. Once hot, fry the corn tortilla strips for not more than 20 seconds or until golden. Remove with a slotted spoon, then place on a plate lined with paper towels. Season with salt.
Ladle the soup into individual bowls and add two thin slices of lime. Top with a few tortilla strips, and garnish with a lime wedge and cilantro leaves.