Sopa de Lima
Author: 
Recipe type: Appetizer or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 8 corn tortillas
  • ½ c vegetable oil (I would recommend Canola oil)
  • salt
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 1 jalapeno or Serrano pepper, stemmed, seeded and finely chopped
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • ¼ t dried Mexican oregano, crumbled
  • 1 large tomato, peeled and chopped
  • 8 c chicken stock or canned low sodium chicken broth
  • 1½ lbs. boneless, skinless chicken breasts
  • 2 green onions, finely chopped
  • 3 limes, juiced (about ⅓ c)
  • 1 large avocado, peeled, pitted and coarsely chopped
  • 2 T chopped fresh cilantro leaves
Instructions
  1. Cut the tortillas into ¼ inch strips.
  2. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute.
  3. Transfer to paper towel lined plate to drain.
  4. Season with salt, to taste.
  5. Repeat until all tortilla strips have been fried.
  6. Set fried tortilla strips aside and reserve the vegetable oil.
  7. Transfer 1 T of the reserved oil to a large saucepan and add the chopped onion, celery, carrot and pepper.
  8. Cover over medium-heat, stirring occasionally, until vegetables have softened, about 4 minutes.
  9. Add the garlic, bay leaf, and Mexican oregano and cook, stirring for 1 minute.
  10. Add the tomato and season lightly with salt.
  11. Cook, stirring, until tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes.
  12. Add the chicken stock and chicken breasts and bring to a boil.
  13. Reduce the heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes.
  14. Remove chicken from the soup and set aside until cool enough to handle.
  15. Allow soup to continue simmering.
  16. When the chicken has cooled a bit, shred into bite sized pieces and return to the pot along with the green onions and lime juice.
  17. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot.
  18. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful or tortilla strips added to each bowl.
  19. Garnish with avocado and cilantro and serve immediately.
Recipe by Food Musings at http://foodmusings.ca/isla-mujeres/sopa-de-lima-bikinis-margaritas-part-2/