Sopa de Lima is a zesty Mexican lime soup made with shredded chicken, spices like cinnamon and clove, vegetables, and lots of lime juice.
Ingredients
2 tbsp
Extra virgin olive oil
2 tomato
Roma tomatoes
((diced))
1 medium
Yellow onion
(yellow; (diced))
1 pepper
Ancho, poblano, pepper
((seeded and diced))
1/4 tsp
Cinnamon
(ground)
1 dash
Cloves
(ground)
2 tsp
Salt
(kosher; (plus more to taste))
3 clove(s)
Garlic
(minced)
908 gm
Chicken Breast
(boneless skinless)
8 cup
Chicken broth (stock)
1/2 cup
Lime juice (fresh)
(freshly squeezed (~4 limes))
1 tbsp
Avocado
(topping, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the tomatoes, onion, and peppers and cook until tender, about 8 minutes, stirring occasionally.
Stir in the ground cinnamon, cloves, and kosher salt. Cook for an additional 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add chicken broth and chicken breasts. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat.
Scoop off and discard any impurities or foam that have floated to the top of the soup. Transfer the cooked chicken to a bowl and shred it with two forks.
Add the shredded chicken back into the pot. Stir in the lime juice, taste, and season with more salt if needed.
