Mexican Sopa Lima (Lime Soup) -- Quad-Cities Online Recipe Book
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Mexican Sopa Lima (Lime Soup)

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Ingredients

8 cups basic chicken broth
1/3 cup onion, finely chopped
1/4 cup green pepper, finely chopped
3 tablespoons oil
1 large tomato (about 1/2 pound), skinned and chopped
1 1/2 to 2 cups shredded chicken
Juice of 1 lime

GARNISH:
12 stale corn tortillas, cut into strips
3/4 cup onion, finely chopped
1/3 cup serrano chilis, finely chopped
1/3 cup unpeeled chopped lime
1/4 cup cilantro, finely chopped
1 avocado, peeled and diced

Instructions

Place chicken broth in a large pot and slowly bring to a simmer. In another pan, saute onion and green pepper in 1 1/2 tablespoons oil until soft. Add the tomato, saute for 30 seconds and add mixture to the broth. Simmer 5 minutes and add the shredded chicken. Heat through (about 5 minutes) and add the lime juice.

Meanwhile, fry tortilla strips in the remaining oil until crisp and drain on paper towels. While still hot, drop them into soup bowls and add the soup. Serve with bowls of chopped onion, chilis, lime, cilantro and avocado. Serves 6.

Recipe by Lisa Mohr




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