SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
- Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
- When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
SOPA DE LIMA (MERIDA, YUCATAN)
Make and share this Sopa De Lima (Merida, Yucatan) recipe from Food.com.
Provided by Annacia
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry the tortilla slices in vegetable oil. Let stand in absorbent paper.
- Put the onion,diced in a sarten (pot) with oil, when onion is transparent put in the tomato with it's juice.
- Let it cook on low heat 20 minutes and add the chicken, chicken broth dried (I used chicken soup base), lime juice, salt and pepper and chile if using.
- Simmer on med low till chicken is cooked through.
- Add fried tortilla strips and garnish with lime and avocado, serve.
Nutrition Facts : Calories 672, Fat 23.4, SaturatedFat 5.1, Cholesterol 23.2, Sodium 1675.8, Carbohydrate 91.5, Fiber 11.5, Sugar 9.3, Protein 27
SOPA DE LIMA
This is a wonderfully flavored chicken soup that is enhanced by the lime. Each serving receives a generous squeeze of lime juice--the juice of 1 whole key lime right before serving. The recipe comes from "Southwest Slow Cooking".
Provided by PaulaG
Categories Tex Mex
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
- Cover and cook on low for 6 to 8 hours.
- Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
- Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels.
- Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
- Top each serving with chopped avocado, cilantro and tortilla strips.
Nutrition Facts : Calories 336.5, Fat 16.3, SaturatedFat 2.4, Cholesterol 34.2, Sodium 355.4, Carbohydrate 34.9, Fiber 9.4, Sugar 5.1, Protein 18.4
SOPA DE LIMA
This recipe is a specialty of the Yucatan, but it sounds perfect to me for a cold Alaska night! Found on the Mexconnect website. Posted for ZWT8 Mexico.
Provided by AlaskaPam
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the broth by putting the chicken in a large pot and adding the water, oregano, garlic, onion and allspice. Bring to a boil, skim and simmer for 45 mins to an hour until the chicken is tender. Remove the chicken and strain the broth, reserving the broth. Take the chicken off the bones and shred the meat. Set aside.
- In a saucepan heat the oil and add the onion, roasted garlic puree, tomatoes and the chilis and saute until the onion is soft. Add the broth and half of the line slices.and simmer for 10-15 minutes.
- Add the rest of the lime slices and the chicken and serve along with the fried tortilla strips. Add the tortilla strips to each bowl of hot soup.
Nutrition Facts : Calories 405.8, Fat 23.2, SaturatedFat 6.3, Cholesterol 103.5, Sodium 123.8, Carbohydrate 23.1, Fiber 4.4, Sugar 3.5, Protein 28.3
SOPA DE LIMA (YUCATAN LIME SOUP)
Make and share this Sopa De Lima (Yucatan Lime Soup) recipe from Food.com.
Provided by Linajjac
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
- Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
- When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
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