Sopa de Lima
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewSopa de Lima Recipe. A hearty tangy chicken soup that is a great meal anytime.
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Ingredients
| chicken breast | 2 | whole |
| water | 10 cups | |
| garlic clove | 3 | |
| yellow onion | 1/2 | |
| cumin | 1/2 tsp | ground |
| cilantro | 1 Tbsp | sprigs |
| salt | 1 1/2 tsps | |
| cinnamon stick | 1 | 1 inch long |
| clove (whole) | 1 | |
| oregano (dried) | 1 tsp | |
| oil | 2 Tbsps | |
| red onion | 1/2 cup | chopped |
| bell pepper | 1/2 | cored, seeded and finely chopped |
| tomato | 2 cups | peeled and chopped |
| lime | 3 | seeded & juiced |
| Special Equipment | ||
| cheesecloth | 1 | |
Directions
- In a stock pot combine the chicken breasts, garlic, yellow onion, cilantro, and enough water to cover. Bring to a boil and then lower to a simmer. Cook for 20 minutes until the chicken is tender.
- Remove the chicken and shred.
- Heat a small sauté pan over medium heat. Place the cinnamon, clove, cumin, and oregano in the pan. Gently move the spices around to toast evenly for 1 to 2 minutes. When toasted wrap in cheesecloth and set aside.
- In a sauté pan heat the oil over medium heat. Sauté the red onion and bell pepper. Saute for 2 minutes or until the red onion is translucent.
- Add the tomatoes and cook for 5 minutes stirring constantly.
- Add the sautéed onion, bell pepper, and tomato mixture to the stock pot. Add the spices wrapped in the cheesecloth. Bring to a boil and then lower to a simmer. Add the lime juice and shredded chicken. Cook for an additional 10 minutes. Add salt to taste.
- Remove the cheesecloth wrapped spices before serving.
Notes
The cheesecloth allows you to control the spices. By using this technique you won't have to worry about your guest biting on a piece of the spice that might be left in the soup.
