Sopa de Lima

This zesty Mexican soup from the Yucatan is an excellent summer soup! It's made with chicken, spices, and of course, a ton of lime juice. The fragrance of the soup will make your home smell great too.

My husband studied at the University of the Yucatan in the late 90's. He ate a lot of Sopa de Lima and talks about it being one of his favorite soups. I had to give a it go and he approved.

PREP TIME: 5 Minutes

COOK TIME: 30 Minutes

TOTAL TIME: 35 Minutes

SERVINGS: 8 Cups

INGREDIENTS

2 Tbsp Olive Oil

2 Roma Tomatoes, diced

1 Yellow Onion, diced

1 Cup of Peppers, Anaheim or Poblano

1/4 tsp Ground Cinnamon

1/8 tsp Ground Cloves

2 tsp Salt

3 Cloves of Garlic, minced

2 Boneless Skinless Chicken Breasts

8 Cups Chicken Broth

1/2 Cup Freshly Squeezed Lime Juice

Optional Garnishments:

1-2 Limes, sliced

Avocado Slices

Tortilla Slices

INSTRUCTIONS

1. Heat Olive Oil in Dutch Oven (or large soup pot) and add in the onions, peppers, tomatoes, and garlic. Cook over Medium-High heat for 5-8 minutes until tender.

2. Add in your spices; cinnamon, cloves, and salt. Mix well and cook for another 3 minutes.

3. Add in the Chicken Broth and Chicken Breasts. Bring soup to a boil, reduce the heat and simmer with a lid on for 20 minutes.

4. Remove the chicken breasts and shred with a fork. Return the shredded chicken to the soup, pour in the lime juice and cook for another 5 minutes.

5. Serve with fresh avocado, tortilla strips, and sliced limes.

Let me know if you try this out!