"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sopa de Lima Recipe

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This recipe for Sopa de Lima, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Aubin
Added: Saturday, June 10, 2006


2 Corn Tortillas
2 tsp veg. oil
1/3 cup chopped onion
1 California Chile (Roasted and Peeled)
4 Cups chicken broth
1 Cup cooked, shredded chicken
1 Tomato chopped
1 T. fresh lime juice (I use more)
Lime slices for garnish
Salt and Pepper to taste

Cut tortillas into "dorito" size strips and fry in a skillet in
1/2 " of vegetable oil at 365 F. Get them nice and crisp
so that they stand up in the soup and don't sog out.
Drain and set aside.

Heat 2 tsp oil in saucepan, add onion and chile and saute
until onion is tender. Add chicken, broth and salt and pepper
to taste. Simmer to 20 minutes, add tomato and simmer
for 5 more minutes. Add lime juice.

Serve by placing chips in bowl, ladling soup on top, and add
lime slice.Add a glass of beer and imagine the aqua blue
waters of the Caribbean.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 1/2 hours including prep time
Personal Notes:
Personal Notes:
This recipe cost me a T shirt!! I asked for
the recipe after Bob and I enjoyed it in a little outdoor
cantina on Isla Mujeres.




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