Sopa de Lima

Sopa de Lima

By Tara DeMaderios


2 ½ quarts chicken broth

2 cans diced, peeled tomatoes, with juice

¼ to ½ cup key lime juice

1 yellow onion, chopped

1 jalapeno pepper, seeds removed, minced

2 tsp garlic, minced

1 tsp oregano

1 tsp cumin

Olive oil

1 ¼ lbs chicken breast, cubed

Salt & pepper to taste

Cilantro, chopped

Limes, halved and sliced

Avocado, sliced

Corn tortillas or tortilla chips

Mexican cheese blend, shredded


You can make your own tortilla chip strips for this soup or simply crumble up some store bought tortilla chips . To make your own, slice corn tortillas into thin strips, toss with olive oil and salt, spread out on a cookie sheet, and bake in the oven at 350º for 15-20 minutes until browned and slightly crispy.

To make the soup, combine broth, tomatoes and juice, and ¼ cup key lime juice in a large soup pot. Bring to a boil, then reduce heat and let simmer while you prep the remaining ingredients.

In a medium skillet, sauté the onions over medium heat until translucent. Add jalapeno, minced garlic, cumin, & oregano, and sauté for another minute. Add to the broth.

In the same skillet you just used, sauté the chicken in some olive oil and season with salt & pepper. Once the chicken has cooked through, add it to the pot.

Taste the soup to see if it needs more lime juice. It should taste like lime, but not be so sour that it makes you pucker. Once the taste is to your satisfaction, pour soup into bowls and top with cilantro, lime slices, tortilla strips, avocado slices, and cheese.

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