Soup > Mexican

Sopa de Lima with Chorizo Recipe

Ingredients with Measurements:
- 1 pound of chorizo, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 6 cups of chicken broth
- 2 cups of diced tomatoes
- 1 cup of fresh lime juice
- 1 tablespoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of chopped fresh cilantro
- 1 avocado, diced
- 1 lime, sliced

Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Soup bowls

Step-by-step instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the sliced chorizo and cook until browned, about 5 minutes.

2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.

3. Add the chicken broth, diced tomatoes, lime juice, dried oregano, ground cumin, salt, black pepper, and cayenne pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.

4. Add the chopped cilantro to the pot and simmer for an additional 5 minutes.

5. Ladle the soup into bowls and top with diced avocado and sliced lime.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning chorizo
- Simmer for soup
Serving size:
- 6 servings

Nutritional information:
- Calories: 415
- Fat: 29g
- Carbohydrates: 16g
- Protein: 23g
- Fiber: 5g

Substitutions for ingredients:
- Ground turkey or beef can be substituted for chorizo
- Vegetable broth can be substituted for chicken broth
- Fresh tomatoes can be substituted for diced tomatoes
- Lemon juice can be substituted for lime juice
- Fresh parsley can be substituted for cilantro

Variations:
- Add cooked shredded chicken to the soup for added protein
- Use shrimp instead of chorizo for a seafood twist
- Add diced potatoes or corn for a heartier soup

Tips and tricks:
- Squeeze the lime juice fresh for the best flavor
- Use a slotted spoon to remove excess oil from the chorizo before adding the onion and garlic
- Adjust the amount of cayenne pepper to your desired level of spiciness

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 the soup in colorful bowls for a vibrant presentation
- Garnish with additional cilantro and lime wedges

Pairings:
- Serve with warm tortillas or crusty bread for dipping

Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Black beans

Troubleshooting advice:
- If the soup is too spicy, add a dollop of sour cream to cool it down
- If the soup is too thick, add more chicken broth to thin it out

Food safety advice:
- Make sure to cook the chorizo thoroughly before adding it to the soup
- 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 region

Flavor profiles:
- Spicy, tangy, savory

Serving suggestions:
- Serve as a main course for lunch or dinner

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Region: Mexican

Taste: Spicy, Tangy, Savory, Citrusy, Rich