Wednesday, February 13, 2019

Sopa de Lima (Mexican Lime Soup)

Josh and I recently took a food tour in Cozumel, Mexico and it was so fun to try some real Mexican food. We tried cactus quesadillas, this soup, pulled pork (cooked in banana leaves), grouper ceviche and whole fried lion fish. This soup stood out because it was so full of flavor and unlike any chicken soup I had eaten before. 




1. Heat olive oil in a large saucepan over medium heat. Add garlic, onion, bell pepper, jalapeno and tomato and cook for 2 minutes, stirring occasionally. Season with salt, pepper, oregano and bay leaf.


2. Add chicken stock, lime juice and chicken; bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.

3. Ladle soup into bowls and garnish with avocado, tortilla strips and lime slices. (While eating the soup, press the limes with your spoon to release more fresh lime flavor.)



Sopa de Lima (Mexican Lime Soup)
Serves 4

All you need:
1 tablespoon olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
2 jalapeƱos, seeded and diced
1 tomato, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 bay leaf
8 cups chicken stock
Juice of 3 limes
2 cups shredded chicken
Diced avocado, tortilla strips and lime slices for garnish

All you do:
1. Heat olive oil in a large saucepan over medium heat. Add garlic, onion, bell pepper, jalapeno and tomato and cook for 2 minutes, stirring occasionally. Season with salt, pepper, oregano and bay leaf.
2. Add chicken stock, lime juice and chicken; bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
3. Ladle soup into bowls and garnish with avocado, tortilla strips and lime slices. (While eating the soup, press the limes with your spoon to release more fresh lime flavor.)

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