Yucatán Lime Soup
Sopa de LimaSour limes called are traditionally used in this terrific Yucatán soup, but any fresh lime will give the soup its distinctive tart flavor. is the Yucatán version of Tortilla Soup. Crisp fried strips of corn tortillas are added to the soup just before serving.
Ingrediënten
Makes 4 servings
- 4 corn tortillas several days old, cut into thin strips and fried (Fried Corn Tortilla Chips and Strips)
- 2 skinless chicken breast halves on the bone
- 2 141⁄2-ounce cans fat-free reduced-sodium chicken broth
- 4 medium garlic cloves thinly sliced
- 2 parsley sprigs
- 1 medium white onion chopped
- 2 medium tomatoes peeled and chopped
- 1 jalapeño chile seeded, veins removed, and chopped
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 teaspoon salt
- ⅓ cup fresh lime juice
- ¼ cup lightly packed coarsely chopped fresh cilantro
- 1 large avocado Hass variety preferred, peeled and thinly sliced
Instructies
- Fry the tortilla strips in batches until crisp and golden brown, about 30 seconds for each batch.
- Drain on paper towels.
- Put the chicken breasts, chicken broth, garlic, and parsley in a medium saucepan.
- Bring to a boil; then reduce the heat and simmer until the chicken is white throughout, about 15 minutes.
- Cool the chicken in the broth 20 minutes; pull the meat off the bone and shred coarsely.
- Reserve on a plate.
- Discard the bones.
- Strain the chicken broth through a strainer into a medium bowl and reserve.
- In a large soup pot, heat 1 tablespoon of the oil from frying the tortillas and cook the onion until softened, about 3 minutes.
- Add the tomatoes, jalapeño, and oregano.
- Cook, stirring, until the juices reduce and the mixture is nearly dry, about 5 minutes.
- Add the reserved chicken broth, shredded chicken, salt, lime juice, and cilantro.
- Bring to a boil; then reduce the heat and simmer 5 minutes.
- To serve, divide the tortilla strips among 4 soup bowls.
- Ladle the soup over the tortillas.
- Divide the avocado slices among the bowls.
Notes / Tips / Wine Advice:
Serve hot.
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