"Those who forget the pasta are condemned to reheat it."--Unknown

Yucateca Sopa de Lima Y Pollo Recipe

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This recipe for Yucateca Sopa de Lima Y Pollo, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


cup oil divided
3 pounds chicken thighs skinless, boneless
1 gallons chicken broth
6 cloves garlic
2 pounds onions diced
pound celery diced
pound carrot diced
1 each red bell pepper diced
1 each green bell pepper diced
2 each jalapeno chile pepper seeded and diced fine, or to taste
3 each limes see directions
1 bunch cilantro chopped, divided
4 each roma tomatoes diced
6 each corn tortillas cut into triangles (see note)

Heat half the oil in a pan and sear chicken meat until browned. Add enough broth to cover chicken
and simmer until chicken is done (over 165 degrees.) Strain broth and reserve, keep chicken hot
(over 140 degrees.)
In a large pan heat remaining oil and add onion and garlic, saute until fragrant, add celery, carrot,
peppers and saute until soft. Add remaining chicken broth and reserved broth from cooking the
chicken, half the cilantro and tomatoes, bring to a simmer. Dice the chicken meat and add to the
broth. Squeeze lime juice into the broth and add remaining cilantro just before serving.
For tortilla crisps: cut flour or corn tortillas into small strips and bake until crisp. Use to garnish

Number Of Servings:
Number Of Servings:




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