Sopa de Lima
Source of Recipe
Steven Raichlen's Big
Recipe Introduction
Yucatan Chicken Lime Soup
This vibrant soup is just the thing for relieving a stubborn cold. The
chilies blast open your sinuses, the lime juice loads you with vitamin
C, while the garlic is believed to possess antibiotic properties. I've
suggested a range of chilies: 1 seeded chili for a mild soup, 3 to 4
with seeds for liquid fire.
List of Ingredients
12 oz boneless, skinless chicken breasts
1 corn tortilla, cut into matchstick slivers
1 tbsp olive oil
1 medium onion, thinly sliced
8 cloves garlic, thinly sliced
1 to 4 serrano or jalapeno chilies, thinly sliced
5 cups chicken stock
1/2 cup fresh lime juice, or to taste
1 large ripe tomato, cut into 1/2-in dice
salt and freshly ground black pepper
1/4 cup chopped fresh cilantroRecipe
1. Wash and dry the chicken breasts and trim off any fat. Cut them
across the grain on the diagonal into thin 1/8-inch strips. Cut these
strips in half widthwise.
2. Spread the tortilla slivers on a nonstick baking sheet or on a piece
of foil and bake in a 400F oven or toaster oven until lightly browned,
about 4 minutes. Let cool on a plate.
3. Heat the oil in a large saucepan. Add the onion, garlic and chili
slices and cook over medium heat until lightly browned, about 5 minutes.
Stir in the chicken stock, lime juice, chicken, and tomato. Gently
simmer the soup until the chicken is cooked, about 3 minutes. Add salt
and pepper to taste and extra lime juice if desired: the soup should be
highly seasoned. Stir in the cilatnro. Ladle soup into bowls and
sprinkle with toasted tortilla strips.
Serves 4 to 6.
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