Sopa De Lima Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and jalapeno, and cook until onions are translucent.
• STEP 2.Add chicken broth, chicken breasts, oregano, cumin, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
• STEP 3.Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 4.Add lime juice and salt to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
• STEP 5.Serve the soup hot, garnished with tortilla strips, avocado slices, and cilantro leaves.

Cooking Tips

• For extra flavor, you can roast the chicken breasts before adding them to the soup.
• If you prefer a spicier soup, leave the seeds in the jalapeno or add some hot sauce.
• To make the tortilla strips, cut corn tortillas into thin strips and fry them in hot oil until crispy.

Storage and Serving

• Sopa de Lima can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with additional lime wedges for squeezing over the top, if desired.