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El Taco Loco Sopa de Lima




Source of Recipe


El Taco Loco


Recipe Introduction


(Lime & Tortilla Soup)

A famous soup of Yucatan. This version is from the Casa del Balam in Merida.




List of Ingredients




2 corn tortillas
Oil for frying
2 teaspoons vegetable oil
1/3 cup chopped onion
1 California chile, roasted, peeled, chopped, or 1/4 cup canned chopped green chiles
4 cups chicken broth
1 cup shredded cooked chicken breast
Salt
1 tomato, chopped
1 tablespoon lime juice
4 large lime slices



Recipe



Cut tortillas in 2" x 1/2" strips. Pour oil for frying 1/2 inch deep into a small saucepan or skillet. Heat to 365° F (185° C.) Fry tortilla strips in hot oil until browned and crisp. Drain on paper towels. Heat 2 teaspoons vegetable oil in a large saucepan. Add onion and chile. Saute until onion is tender but not browned. Add broth, chicken and salt to taste. Cover and simmer 20 minutes. Add tomato; simmer 5 minutes longer. Stir in lime juice. Taste and add more lime juice if desired. To serve, ladle soup into bowls and add some fried tortilla strips. Float a lime slice in the center of each service. Makes 4 servings.