Sopa de Lima
Sopa de Lima is a zesty Mexican lime soup made with shredded chicken, spices like cinnamon and clove, vegetables, and lots of lime juice.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 Roma tomatoes, diced
- 1 yellow onion, diced
- 1 Anaheim pepper, seeded and diced
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 teaspoons kosher salt, plus more to taste
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken breast
- 8 cups chicken broth
- ½ cup freshly squeezed lime juice (about 4 limes)
For topping
- Tortilla strips
- Diced avocado
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the tomatoes, onion, and peppers and cook until tender, about 8 minutes, stirring occasionally.
- Stir in the ground cinnamon, cloves, and kosher salt. Cook for an additional 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add chicken broth and chicken breasts. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat.
- Scoop off and discard any impurities or foam that have floated to the top of the soup. Transfer the cooked chicken to a bowl and shred it with two forks.
- Add the shredded chicken back into the pot. Stir in the lime juice, taste, and season with more salt if needed.
- Serve in bowls and garnish with tortilla strips and diced avocado.
Notes
- To get the most juice out of your limes, roll them on the counter with your palm before cutting and juicing them.
- To get even more flavor in your broth, you can use bone-in chicken thighs or drumsticks.
Nutrition
Serving: 1serving | Calories: 278kcal | Carbohydrates: 7g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1047mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg