Sopa De Lima (Yucatan Lime Soup) Recipe

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Ingredients:

Serving

8 corn tortillas
1/2 cup vegetable oil
salt
1 medium onion, chopped
1 celery rib, thinly sliced
1 carrot, thinly sliced
1 jalapenos or 1 serrano pepper, stemmed, seeded and finely chopped
4 garlic cloves, minced
1 bay leaf
1/4 tsp dried mexican oregano, crumbled
1 large tomato, peeled and chopped
8 cups chicken stock
1 1/2 lbs boneless skinless chicken breasts
2 green onions, finely chopped
3 limes , juice of (about 1/3 cup)
1 large avocado, peeled, pitted and coarsely chopped
2 tbsp chopped fresh cilantro leaves

Directions:

Cut the tortillas into 1/4-inch strips. 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. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	405.44 Kcal (1697 kJ)
Calories from fat	207.75 Kcal
		% Daily Value*
Total Fat	23.08g	36%
Cholesterol	57.37mg	19%
Sodium	644.75mg	27%
Potassium	803.38mg	17%
Total Carbs	27.72g	9%
Sugars	7.5g	30%
Dietary Fiber	4.55g	18%
Protein	26.91g	54%
Vitamin C	13.2mg	22%
Vitamin A	0.1mg	3%
Iron	0.7mg	4%
Calcium	52.6mg	5%

Amount Per 100 g
Calories	88.91 Kcal (372 kJ)
Calories from fat	45.56 Kcal
		% Daily Value*
Total Fat	5.06g	36%
Cholesterol	12.58mg	19%
Sodium	141.38mg	27%
Potassium	176.17mg	17%
Total Carbs	6.08g	9%
Sugars	1.64g	30%
Dietary Fiber	1g	18%
Protein	5.9g	54%
Vitamin C	2.9mg	22%
Iron	0.1mg	4%
Calcium	11.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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