Ingredients Jump to Instructions ↓

  1. Lime Soup (Sopa De Lima)

  2. 4 to 6 servings.

  3. 8 oz corn tortillas (mixture of red, white and blue), cut into 1-inch strips

  4. 8- to 9-inch stick Mexican cinnamon, broken into pieces

  5. 2 teaspoons dried Mexican oregano

  6. 5 whole cloves

  7. 8 cups chicken stock

  8. 1 pound chicken breast, cut into 3/4 inch dice

  9. 4 to 6 tablespoons fresh lime juice, as needed, plus

  10. 4 to 6 slices, for garnish

  11. Salt

  12. 8 ounces shredded Monterey Jack cheese

  13. 2 avocados, peeled and cut into 1/2-inch dice

  14. 1/2 cup finely sliced cilantro leaves

  15. Place a large skillet over medium-high heat, and add about 1/2 inch

  16. oil. Set aside a baking sheet lined with paper towels. When oil

  17. shimmers, add a strip of tortilla; oil is hot enough when tortilla

  18. becomes crisp and very lightly browned in about 30 seconds. Adjust

  19. heat as necessary and add strips in batches, transferring to paper

  20. towels as they cook.

  21. Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces,

  22. oregano and cloves on a baking sheet or metal tray, and roast until

  23. lightly browned and fragrant, about 5 minutes; be careful not to

  24. burn.

  25. Place chicken stock in a medium saucepan and bring to a boil. Add

  26. roasted spices, lower heat, and simmer for 10 minutes. Pour stock

  27. through a fine-meshed strainer into a clean pan, and return to a

  28. simmer. Add diced chicken and simmer until chicken is opaque in

  29. 10 minutes. Add

  30. 4 to 6 tablespoons lime juice, as

  31. desired, and season with salt to taste.

  32. To serve, place equal portions of chicken in center of each soup

  33. 1 to

  34. tablespoons shredded cheese. Pour chicken broth into bowl, keeping

  35. mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.


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