Recipe

Sopa De Lima ---yucatan Lime Soup Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 10 months, 1 week ago I love soups and i tried this a while back and its so delicious hope you will like it too........ Recipe courtesy Emeril Lagasse.... Prep:15m Cook:30m Servings:6	Minitindel
	sopa de lima yucatan lime soup

Does this look good? Yeah! / Nope

Fans

jimrug1

juels

quaziefly

grizzlybea

victoriare

Ingredients

8- corn tortillas ........

1/2- cup vegetable oil ........

Salt ..... pepper

1 -medium onion, chopped .......

1 -celery rib, thinly sliced

1 -carrot, thinly sliced

1 -jalapeno or serrano pepper, stemmed, seeded and finely chopped ....

4- cloves garlic, minced .........

1 -bay leaf ..........

1/4 -teaspoon dried Mexican oregano, crumbled .........

1- large tomato, peeled and chopped ..........

8 -cups chicken stock or canned low sodium chicken broth.......

1 1/2- pounds boneless, skinless chicken breasts ...........

2- green onions, finely chopped ..........

3- limes, juiced (about 1/3 cup) .........

1 -large avocado, peeled, pitted and coarsely chopped ...........

2- tablespoons chopped fresh cilantro leaves..........

Directions

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

Recent Gawkers

goblue43

victoria

dee

jimrug1

jabec

kfuentes

quaziefl

starcook

janend

markever

luisasca

ttaaccoo

Not quite what you're looking for? See more Soup And Stew / Misc

Or see more just like this

Comments

grizzlybear 10 months, 1 week ago said:
Love it .....nice post.......;-)

juels 10 months, 1 week ago said:
Gotta love Emeril's recipes! This one sounds fantastic, and what a great twist with the fried tortilla strips!

joe1155 10 months, 1 week ago said:
This sounds really great.

jimrug1 10 months, 1 week ago said:
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 ......;-)~

victoriaregina 6 months, 2 weeks ago said:
Emeril, where are you? I sure do miss him. Anyway Little Sprite, this soup is just so perfect and I wanted to give you a 5 for sharing and say that I hope you will accept my friend invite.

Add a Comment