Sopa de Lima (Mexican Lime Soup)
2 skinless, boneless chicken breasts (approximately 10 oz)
4 cloves garlic, chopped
6 sprigs fresh oregano or 1 teaspoon dried
3 sprigs coriander
½ teaspoon salt
1 pound white onion
14 oz green sweet pepper
1 medium sized fresh tomato
2 chicken bouillon cubes (optional)
4 tortillas cut into strips, and fried in advance.
1. To make the broth, put the chicken, garlic, oregano, coriander and salt in two quarts of water. Cook for approximately 20 minutes until chicken is done. (It should read 165 degrees when you insert a thermometer in the chicken breast). Remove chicken from broth and cool.
2. Cut chicken into julienne strips.
3. Strain the broth into another pot and set aside.
4. Zest one lime and add to broth. Allow it to steep off the heat for 10 minutes.
5. Chop the onions and pepper and add to a pan with a small amount of olive oil. Cook over low heat for five minutes until vegetables are translucent.
6. Add the chopped tomatoes and cook until tomatoes are softened, around three minutes.
7. Add the vegetables, chicken bouillon and chicken to the broth and cook for 10 minutes. (I used homemade chicken broth from the start so eliminated the bouillon entirely).
8. Add the juice of 4 limes and serve immediately.
9. Dish soup into bowls, top each with two slices of limes, chopped coriander (optional) and fried tortilla chips.
Beverage Recommendation: Margaritas or Mexican beer!