Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 jalapeño peppers, seeded and minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 6 cups of chicken broth
- 1 can of hominy, drained and rinsed
- 1 cup of shredded cooked chicken
- 1/2 cup of fresh lime juice
- Salt and pepper to taste
- Tortilla chips and cilantro for garnish
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Citrus juicer
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and jalapeño peppers, and sauté until the onion is translucent, about 5 minutes.
2. Add the cumin and oregano, and cook for another minute.
3. Pour in the chicken broth and hominy, and bring to a boil.
4. Reduce the heat to low, and simmer for 10 minutes.
5. Add the shredded chicken and lime juice, and cook for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with tortilla chips and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with vegetable broth or water.
- Hominy can be substituted with canned corn or black beans.
- Shredded cooked chicken can be substituted with shredded cooked turkey or pork.
Variations:
- Add diced tomatoes and bell peppers for extra flavor and texture.
- Use lime zest to add more lime flavor.
- Add a dollop of sour cream or avocado for creaminess.
Tips and tricks:
- Use a rotisserie chicken for quick and easy shredded chicken.
- Squeeze the lime juice right before serving to keep the flavor fresh.
- Crush the tortilla chips and sprinkle them on top of the soup for added crunch.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with tortilla chips and cilantro.
Garnishes:
Tortilla chips and cilantro
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Mexican rice
- Quinoa salad
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is fully cooked before shredding and adding it to the soup.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Lima is a traditional Mexican soup that originated in the Yucatan region. It is made with chicken broth, lime juice, and tortilla chips, and is often served with shredded chicken.
Flavor profiles:
Tangy, savory, and slightly spicy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican