Sopa De Lima Recipe

Name: Sopa De Lima
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, poached and shredded; 2 tablespoons olive oil; 1 medium yellow onion, finely diced; 3 fresh garlic cloves, minced; 2 poblano chiles, roasted peeled seeded and finely diced or (4 ounce) cans diced mild green chilies; 1 tomatoes, seeded and finely diced or (15 ounce) can diced tomatoes; 1/2 teaspoon ground oregano; 1/2 teaspoon ground thyme; 1 teaspoon salt (to taste); 1/2 teaspoon ground black pepper (to taste); 2 quarts chicken broth; 1/4 cup lime juice, freshly squeezed; 1 avocado, peeled pitted and sliced; 1 serrano chili pepper, finely diced; 8 corn tortillas, cut into thin strips deep fried and drained on paper towels or 8 corn tortilla strips; 1 lime, cut into wheels; 1/2 cup fresh cilantro, chopped

Servings: persons

1 lb boneless skinless chicken breast, poached and shredded
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 fresh garlic cloves, minced
2 poblano chiles, roasted peeled seeded and finely diced or (4 ounce) cans diced mild green chilies
1 tomatoes, seeded and finely diced or (15 ounce) can diced tomatoes
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
1 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
2 quarts chicken broth
1/4 cup lime juice, freshly squeezed
1 avocado, peeled pitted and sliced
1 serrano chili pepper, finely diced
8 corn tortillas, cut into thin strips deep fried and drained on paper towels or 8 corn tortilla strips
1 lime, cut into wheels
1/2 cup fresh cilantro, chopped

1
Cook and shred chicken. Set aside.
2
Pour olive oil into a large pot and heat over medium high heat until hot. Add the onion and saute for 4 minutes. Add the garlic and saute for another minute or until onions are translucent.
3
Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes.
4
Add the shredded chicken and lime juice and simmer for 10 minutes.
5
Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, poached and shredded, 2 tablespoons olive oil, 1 medium yellow onion, finely diced, 3 fresh garlic cloves, minced, and more.

Yes, Sopa De Lima falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sopa De Lima

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