Mexican "Chicken" Lime Soup (Soupa De Lima)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4 pounds boneless, skinless chicken breasts, poached and shredded (directions below) [for this recipe, I used Yves Veggie Ground Chicken]8 cups reduced-sodium chicken broth [for this recipe I used vegetable broth]2 tablespoons olive oil or canola oil1 medium onion, peeled and diced4 large garlic cloves, peeled and minced2 serrano chiles, seeded and minced (for less heat, use only 1 chile)3 canned Roma tomatoes, diced2 limes, juiced (about 1/3 cup)1/2 cup chopped fresh cilantro leavessalt and pepper to taste2 cups coarsely crushed corn tortilla chipsOptional garnishes: diced avocado, additional chopped cilantro, and lime wedges
To Poach the Chicken:
Put the chicken in a medium saucepan with 2 cups of the chicken broth and just enough water to cover. If you have extra fresh cilantro stems, add them, too. Simmer the chicken, partly covered, until it is just cooked through, about 10 minutes, and drain. Shred the meat when it is cool enough to handle. (If you prefer, you can substitute shredded rotisserie chicken instead of poaching chicken.)
To Make the Soup:
Heat the oil in a large saucepan over low heat. Add the onion and sauté until translucent, about 8 minutes. Stir once or twice to prevent burning. Add the garlic and chiles and cook for 2 minutes. Add the tomatoes, lime juice and remaining 6 cups of chicken broth and bring to a boil. Lower the heat and simmer the soup, covered, for 15 minutes to meld the flavors. Stir in the cilantro and cook a minute more. Taste the soup, adding salt and pepper and, if desired, a little more lime juice.
Divide the shredded chicken between 4 soup bowls and pour the hot soup over the chicken. Top each bowl with 1/2 cup crushed tortilla chips. Serve hot or at room temperature with garnishes.
Makes about 6 cups and serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CAREBEAR5218.
Put the chicken in a medium saucepan with 2 cups of the chicken broth and just enough water to cover. If you have extra fresh cilantro stems, add them, too. Simmer the chicken, partly covered, until it is just cooked through, about 10 minutes, and drain. Shred the meat when it is cool enough to handle. (If you prefer, you can substitute shredded rotisserie chicken instead of poaching chicken.)
To Make the Soup:
Heat the oil in a large saucepan over low heat. Add the onion and sauté until translucent, about 8 minutes. Stir once or twice to prevent burning. Add the garlic and chiles and cook for 2 minutes. Add the tomatoes, lime juice and remaining 6 cups of chicken broth and bring to a boil. Lower the heat and simmer the soup, covered, for 15 minutes to meld the flavors. Stir in the cilantro and cook a minute more. Taste the soup, adding salt and pepper and, if desired, a little more lime juice.
Divide the shredded chicken between 4 soup bowls and pour the hot soup over the chicken. Top each bowl with 1/2 cup crushed tortilla chips. Serve hot or at room temperature with garnishes.
Makes about 6 cups and serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CAREBEAR5218.
Nutritional Info Amount Per Serving
- Calories: 909.6
- Total Fat: 39.9 g
- Cholesterol: 0.0 mg
- Sodium: 3,655.1 mg
- Total Carbs: 101.4 g
- Dietary Fiber: 18.8 g
- Protein: 38.2 g
Member Reviews