Sunday, March 13, 2016

Sopa de lima (Mexican lime soup)

I made this.  D was out of town, and I decided to try this.  He isn't a huge lime fan, so why not make something I'll probably like.

I was right.  There was a lot of flavor.  The color wasn't very red, but that was probably because I used plum instead of roma tomatoes, since Kroger seems to have problems with having romas in stock.

It was easy to make.  There was a lot of flavor.  I would have again.

Sopa de lima (Mexican lime soup)

Photo by ALB

Serves 4

2 tablespoon olive oil
4 cloves garlic, peeled
4 Roma tomatoes, quartered (used Plum)
1 jalapeño, halved and seeded (feel free to add more if you like more heat)
4 cups chicken stock
2 limes (1 peeled of pith and roughly chopped, 1 halved lengthwise and very thinly sliced crosswise)
½ teaspoon dried thyme
1 teaspoon dried oregano
Added 1 teaspoon cumin
4 boneless, skinless chicken thighs (I cut into 1 inch pieces prior to cooking)
Kosher salt and freshly ground black pepper, to taste
1 cup finely chopped white onion
1 avocado, diced
1 cup chopped cilantro
Added fried jalapenos
Added sour cream
Crumbled tortilla chips (optional)

Step 1:
Add olive oil to a 12” skillet or large saucepan (used a Dutch Oven) over medium-high heat. Add tomatoes, garlic and jalapeño with a pinch of salt. Sauté for 15 minutes, stirring occasionally. The tomatoes will slump and give off juice as the jalapeño and garlic soften and char. (I removed the tomato skins that stayed in the pan, and threw away)

Step 2:
Remove the pan from the heat and carefully transfer the vegetables to a food processor or blender. Process with the peeled lime.

Step 3:
I added the onion and sauteed for 5-7 minutes.  Return the mixture back to the pan  along with chicken stock, thyme, oregano (and cumin) and 1 teaspoon of kosher salt. (I added the cilantro here too).Scrape up the bits on the bottom of the pan and bring everything to a simmer.

Step 4:
Carefully add the chicken and simmer for 20 minutes or until the chicken is cooked through.

Step 5:
Remove the chicken from the pan and slice or shred into bite-size pieces. Return the chicken back to the pan. (I skipped this, since my chicken was already in pieces)

Step 6:
Taste the soup and adjust the seasonings to your liking.

Garnish each bowl of soup with chopped onion, cilantro, avocado, (fried jalapeno and sour cream) tortilla chips and more lime if desired.

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