Cuisine : Latin American : Mexican : Soups : Poultry : : : Sopa de LimaLime Soupsimplefoodie
Author: Simple Foodie

Sopa de Lima

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Sopa de Lima
Prep Time:
Cooking Time:
Servings: 6

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Sopa de Lima Recipe. A hearty tangy chicken soup that is a great meal anytime.

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

  1. 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.
  2. Remove the chicken and shred.
  3. 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.
  4. 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.
  5. Add the tomatoes and cook for 5 minutes stirring constantly.
  6. 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.
  7. 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.