"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sopa de Lima (Lime & Tortilla Soup) Recipe

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This recipe for Sopa de Lima (Lime & Tortilla Soup), by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Oil for frying
6 to 8 Corn Tortillas
4 Chicken Breasts
10 C Chicken Broth
1 Onion, peeled and quartered
3 cloves Garlic, peeled and sliced
6 Peppercorns
2 tsp Salt
1/2 tsp Thyme
1/2 Onion, chopped
1 lg Mild Green Chile, seeded and chopped (do not roast)
2 Tomatoes, chopped
6 Limes
1/3 C Cilantro Leaves
2 Avocados, sliced

Directions:
Directions:
Heat the oil to 400. Lightly salt the tortilla wedges and fry until crisp. If made in advance, reheat in a 350 oven before adding to the soup. Drain the wedges on paper toweling. Place in a soup pot the chicken breasts, broth, quartered onion, garlic slices, peppercorns, salt, and thyme. Bring to a boil, reduce heat to simmer,cover and cook 30 minutes. Allow chicken to cool in broth. Remove chicken and shred the meat. Strain the broth into separate container. Add 1 T. oil to soup pot. Add the chopped onion and chile and cook until soft. Add the tomatoes and cook again briefly only until soft. Return the broth to the soup pot and bring to a boil. Add the juice of 3 or 4 fresh limes, plus a squeezed lime half (sort of like adding lime zest). Reduce heat and simmer 20 minutes. Remove the lime half and add the shredded chicken and cilantro. Simmer an additional 10 minutes. Slice the avocados and cut the remaining limes into wedges. Serve the soup and drop hot tortilla sections into each bowl.. Have available for individual garnish the sliced avocado and lime wedges.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
About 1 1/2 hours

 

 

 

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