We had tons of amazing food on our trip to Mexico summer before last and among one of my favorites was this delicious, hot, refreshing, limey soup. They call it Sopa de Lima, aka Lime Soup. It is a rather creative name... (sarcasm anyone?). However, it was one of my favorite dishes I had while in Cancun. It was one of the dishes I set out to recreate almost as soon as we got home. Sopa de Lima originates from the Yucatan portion of Mexico and one website calls it "the Yucatan's version of your grandmother's chicken soup." That is a very fitting description! It's great when you're feeling sick.
As I scoured through recipes, I found a lot of different versions that were not what I had experienced in Mexico. Some had tomatoes, some had red or green peppers, others had cilantro. So instead, I just made my own and I must say, I actually like it better than what we had in Mexico. I have shared this recipe before on another blog, but I have since refined it and made it a little better. You could expand on this recipe by adding those other ingredients like I mentioned, bell peppers, tomatoes etc. I have done it both ways and it's all delicious.
As I scoured through recipes, I found a lot of different versions that were not what I had experienced in Mexico. Some had tomatoes, some had red or green peppers, others had cilantro. So instead, I just made my own and I must say, I actually like it better than what we had in Mexico. I have shared this recipe before on another blog, but I have since refined it and made it a little better. You could expand on this recipe by adding those other ingredients like I mentioned, bell peppers, tomatoes etc. I have done it both ways and it's all delicious.
INGREDIENTS
2 chicken breasts
1 medium onion VERY thinly sliced
2-3 cloves of garlic, minced
1-2 jalapenos, seeded and minced
2-3 teaspoons of dried oregano (Mexican oregano would be preferred)
8-10 cups of chicken broth
Salt & Pepper
Salt & Pepper
1/2 cup of lime juice
Avocados, limes, cheese, cilantro and tortilla strips for toppings
DIRECTIONS
Heat a large pot over medium-high heat. Saute the onions, garlic and jalapenos in some cooking oil. Add in the chicken breasts and brown on all sides. Deglaze the pan with a little of the broth and then add the rest of the broth. Add salt and pepper to taste. Let it simmer for 30+ mins over medium-low heat (the longer the better). Take the chicken out and shred it. Return chicken to the pot. Add lime juice and cook for 5 mins more. Serve with fried corn tortilla strips, diced avocado, cheese and lime wedges to heighten the lime flavor.
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| This picture is from when I made it with a can of diced tomatoes and a chopped bell pepper |
