Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 4 cups of chicken broth
- 2 cups of cooked chicken, shredded
- 1 cup of diced tomatoes
- 1/2 cup of fresh lime juice
- Salt and pepper to taste
- 2 avocados, diced
- 1/4 cup of fresh cilantro, chopped
- Tortilla chips for serving
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the cumin and oregano and cook for another minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the cooked chicken, diced tomatoes, and lime juice.
6. Reduce the heat and let simmer for 10 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and top with diced avocado, chopped cilantro, and tortilla chips.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with vegetable broth or water.
- Cooked chicken can be substituted with cooked turkey or tofu.
Variations:
- Add diced jalapeño for a spicy kick.
- Use shrimp instead of chicken for a seafood twist.
- Add corn or black beans for extra texture.
Tips and tricks:
- Use fresh lime juice for the best flavor.
- If using an immersion blender, be careful not to splash hot soup.
- Top with tortilla chips right before serving to keep them crispy.
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 warmed through.
Presentation ideas:
- Serve in colorful bowls to make the soup pop.
- Garnish with a lime wedge for added flavor.
Garnishes:
- Diced avocado
- Chopped cilantro
- Tortilla chips
- Lime wedge
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Rice and beans
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 simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Sopa de Lima is a traditional Mexican soup that originated in the Yucatan Peninsula.
Flavor profiles:
- Tangy, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main course or appetizer.
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Region: Mexican