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Last weekend, my dad and I made Sopa de Lima which is also known as Yucatan Lime Soup or soup of the lime. This recipe was very easy to make. We made it even easier by using left over chicken from dinner from a few nights ago. We also used canned tomato and chillies to keep it simple.
The soup starts with a chicken stock. We used some of my dads homemade chicken stock for the liquid and added lime to it for the citrus flavor and tomato for acid. We topped it with avocado chunks and tortilla strips.
The soup was very creamy from the avocado. The flavors were complex for such an easy meal. Overall, it took us about 15 minutes to prep the soup and another 15 minutes to cook. Can you say EASY and YUMMY!!!
Sopa de Lima (aka Lime Soup)
INGREDIENTS
1 lb left over chicken – from rotisserie
8 cups of chicken stock (or broth if you must)
2 tbsp olive oil
1 medium onion, peeled and diced
4 large garlic cloves, peeled and minced
1 Serrano chilies, seeded and minced (or two if you want more heat)
1 can of tomato and chilies (found in the Latino section of the grocery store)
2 limes, juiced (about 1/3 cup)
1/2 cup chopped fresh cilantro leaves or 1 tbsp of dried cilantro
salt and pepper to taste
Garnish: diced avocado, lime wedges and pre-made tortilla strips (found in the salad section of the grocery store)
DIRECTIONS
- Shred the chicken into bite sized pieces
- Heat the oil in a sauce pan
- Add onions and sauté until translucent – stir so they don’t burn
- Add garlic and Serrano and cook for about 2 minutes
- Add canned tomato, lime juice and chicken stock and bring to boil
- Once it boils, lower and let simmer for 15 minutes to let favors come together
- Add in cilantro and cook another minute or two
- Add salt and pepper to taste
- Place shredded chicken at the bottom of the bowl
- Pour the soup mixture over the chicken
- Add avocado to soup
- Top with tortilla strips and a side of lime wedge
NOTE: The soup can be
served hot or at room temperature
