SOPA De LIMA (Mexican Lime Soup)

SOPA De LIMA (Mexican Lime Soup)


9 cups chicken broth
5 boneless, skinless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
½ tsp. dried thyme
1 Tbsp. vegetable oil
4 green onions, chopped
1 large green Chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ cup chopped fresh cilantro


Bring the chicken broth, chicken breast, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breast are no longer pink in the center and juices run clear, 15 to 20 minutes. An instant read thermometer inserted in the center should read at least 165^. Remove the cooked chicken to a cutting board and shred into bite-size strips, return to the simmering pot.

Heat the oil in a skillet over medium heat; cook the green onions and green chili peppers in the hot oil until tender, about 5 minutes.. Stir the tomatoes into the mixture and continue cooking until soft, about 5minutes more; pour the mixture into the pot with the chicken soup. Season with salt; return the soip to simmer. Add the lime juice and ½ a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Yield: 8 servings.