- Lime Soup (Sopa De Lima)
4 to 6 servings.
8 oz corn tortillas (mixture of red, white and blue), cut into 1-inch strips
8- to 9-inch stick Mexican cinnamon, broken into pieces
2 teaspoons dried Mexican oregano
5 whole cloves
8 cups chicken stock
1 pound chicken breast, cut into 3/4 inch dice
4 to 6 tablespoons fresh lime juice, as needed, plus
4 to 6 slices, for garnish
Salt
8 ounces shredded Monterey Jack cheese
2 avocados, peeled and cut into 1/2-inch dice
1/2 cup finely sliced cilantro leaves
Place a large skillet over medium-high heat, and add about 1/2 inch
oil. Set aside a baking sheet lined with paper towels. When oil
shimmers, add a strip of tortilla; oil is hot enough when tortilla
becomes crisp and very lightly browned in about 30 seconds. Adjust
heat as necessary and add strips in batches, transferring to paper
towels as they cook.
Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces,
oregano and cloves on a baking sheet or metal tray, and roast until
lightly browned and fragrant, about 5 minutes; be careful not to
burn.
Place chicken stock in a medium saucepan and bring to a boil. Add
roasted spices, lower heat, and simmer for 10 minutes. Pour stock
through a fine-meshed strainer into a clean pan, and return to a
simmer. Add diced chicken and simmer until chicken is opaque in
10 minutes. Add
4 to 6 tablespoons lime juice, as
desired, and season with salt to taste.
To serve, place equal portions of chicken in center of each soup
1 to
tablespoons shredded cheese. Pour chicken broth into bowl, keeping
mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.
