Sopa de Lima ---Yucatan Lime Soup
From minitindel 15 years ago
- 30 minutes to make
- Serves 6
I love soups and i tried this a while back and its so delicious hope you will like it too........ Recipe courtesy Emeril Lagasse....
Ingredients
- 8- corn tortillas ........ shopping list
- 1/2- cup vegetable oil ........ shopping list
- salt ..... pepper shopping list
- 1 -medium onion, chopped ....... shopping list
- 1 -celery rib, thinly sliced shopping list
- 1 -carrot, thinly sliced shopping list
- 1 -jalapeno or serrano pepper, stemmed, seeded and finely chopped .... shopping list
- 4- cloves garlic, minced ......... shopping list
- 1 -bay leaf .......... shopping list
- 1/4 -teaspoon dried Mexican oregano, crumbled ......... shopping list
- 1- large tomato, peeled and chopped .......... shopping list
- 8 -cups chicken stock or canned low sodium chicken broth....... shopping list
- 1 1/2- pounds boneless, skinless chicken breasts ........... shopping list
- 2- green onions, finely chopped .......... shopping list
- 3- limes, juiced (about 1/3 cup) ......... shopping list
- 1 -large avocado, peeled, pitted and coarsely chopped ........... shopping list
- 2- tablespoons chopped fresh cilantro leaves.......... shopping list
How to make it
- 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.
- serves 6-8
The Rating
Reviewed by 5 people-
Love it .....nice post.......;-)
grizzlybear
in loved it
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Gotta love Emeril's recipes! This one sounds fantastic, and what a great twist with the fried tortilla strips!
juels
in Clayton loved it
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Nice recipe Tink.. The garnishes go perfect with this limey taste. You deserve another Firey Ball of Death for this great recipe... Its on me ......;-)~
jimrug1
in Peoria loved it
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