Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 limes, juiced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 1/2 cup fresh cilantro, chopped
- 1/4 cup vegetable oil
- 4 corn tortillas, cut into strips
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium heat. Add onions and garlic and sauté until translucent.
2. Add chicken pieces to the pot and cook until browned on all sides.
3. Add chopped tomatoes, cumin, oregano, salt, and black pepper to the pot. Stir to combine.
4. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
5. Remove chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot.
6. Add lime juice and chopped cilantro to the pot. Stir to combine.
7. In a separate pan, fry the tortilla strips until crispy.
8. Ladle the soup into bowls and top with the crispy tortilla strips.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Vegetable oil can be substituted with olive oil or avocado oil.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add diced carrots and celery to the soup for extra vegetables.
- Top with sliced avocado for a creamy texture.
- Add a dollop of sour cream for a tangy flavor.
Tips and tricks:
- To save time, use a rotisserie chicken instead of cooking a whole chicken.
- Make the tortilla strips ahead of time and store in an airtight container until ready to use.
- Adjust the amount of lime juice to your liking for a more or less tangy flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve in a colorful bowl with a sprig of cilantro on top.
Garnishes:
Crispy tortilla strips, sliced avocado, sour cream, and chopped cilantro.
Pairings:
Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sopa de Lima is a traditional soup from the Yucatan Peninsula in Mexico. It is made with chicken, lime juice, and crispy tortilla strips.
Flavor profiles:
Tangy, savory, and slightly spicy.
Serving suggestions:
Serve hot with tortilla chips or warm bread.
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Region: Mexican