Sopa de Lima, Lime Soup
10 Oz. Chicken Breast
1 Head of Garlic
A Pinch of Oregano
1 Sprig of Cilantro
Salt to taste
1 Lb. White Onions, coarsely chopped
14 Oz. Green Peppers, coarsely chopped
7 Oz. Tomatoes, cut into -inch dice
1 Tbsp. Vegetable Oil
6 Limes
2 Chicken Bouillon Cubes
4 Corn Tortillas, cut into thin strips and fried, or Crushed Store-bought Tortilla Chips, to garnish
Chopped Avocado, to garnish
Cook the chicken, along with the garlic, oregano, cilantro and salt in two quarts of water. When cooked, remove chicken and shred by hand. Strain broth.
In a non-stick skillet, add oil and heat over medium-high heat and saut onions, green peppers and tomatoes until translucent.
Add to chicken broth along with the juice of four limes and the chicken bouillon. Cook for 10 minutes. Ladle into a warm soup bowl, and garnish with tortillas, shredded chicken and lime slices.
8 Servings
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