Mexican Soup Sopa de Lima
8 servings
30 minutes
Sopa de Lima is an excellent Yucatan soup with lime. With a long, pre-Columbian history.
1
Cut the tortillas into strips about 7 mm wide. Then dry them in an oven preheated to 180 degrees for 10-12 minutes.
- Tortillas: 6 pieces
- Vegetable oil: 500 ml
2
In a deep skillet, heat vegetable oil over medium heat, avoiding smoking, which indicates the oil is overheated.
3
Fry the tortilla strips until golden brown. It's better to fry in batches, stirring constantly.
4
Transfer the cooked noodles to paper towels to remove excess oil.
5
Pour a little frying oil into a thick-walled pot and sauté the diced onion until translucent.
- Onion: 225 g
6
Then add the crushed chili and garlic, cinnamon, and cloves. Cook for a couple more minutes.
- Red chili pepper: 2 pieces
- Garlic: 3 cloves
- Ground cinnamon: 0.3 teaspoon
- Ground cloves: pinch
7
Add chopped tomatoes, broth, chicken, oregano, and salt. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, until the chicken is cooked.
- Tomatoes: 500 g
- Chicken broth: 1500 ml
- Chicken thigh fillet: 750 g
- Oregano: 1 teaspoon
- Salt: to taste
8
Remove the cooked chicken from the pot and shred it with two forks. Return the chicken to the pot and add lime juice.
- Lime: 4 pieces
9
Pour the soup into bowls, add fried noodles and randomly chopped avocado.
- Avocado: 2 pieces
10
Garnish with chopped cilantro. Serve
- Coriander: 50 g