Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1/2 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 6 corn tortillas, cut into strips
- 2 tbsp olive oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Transfer the chicken to the slow cooker.
3. Add the onion, garlic, carrots, celery, bell peppers, jalapeño pepper, cumin, oregano, salt, and black pepper to the slow cooker.
4. Pour the chicken broth over the ingredients in the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. During the last 30 minutes of cooking, add the lime juice and cilantro to the slow cooker.
7. In a separate skillet, heat the tortilla strips over medium-high heat until crispy.
8. Serve the soup hot, topped with the crispy tortilla strips.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on the slow cooker
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 22g
Protein: 25g
Sodium: 1300mg
Fiber: 4g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Corn tortillas can be substituted with flour tortillas or tortilla chips.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or canned tomatoes with their juice for a more tomato-based soup.
- Use shredded cooked chicken instead of raw chicken.
- Add a can of black beans or kidney beans for extra protein and fiber.
Tips and tricks:
- For a spicier soup, leave the seeds in the jalapeño pepper.
- To save time, chop the vegetables and prepare the tortilla strips the night before.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, topped with the crispy tortilla strips and a lime wedge.
Garnishes:
- Lime wedges
- Avocado slices
- Sour cream
- Shredded cheese
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Cornbread
- Tortilla chips
- Quesadillas
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it cook for an additional hour or until it reaches the desired consistency.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the slow cooker.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Lima is a traditional Mexican soup that originated in the Yucatan Peninsula. It is typically made with chicken, lime juice, and tortilla strips.
Flavor profiles:
This soup is savory, tangy, and slightly spicy.
Serving suggestions:
Serve the soup with a side of warm tortillas or cornbread.
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Region: Mexican