Sopa De Lima Merida Yucatan Recipes

Steps:

• Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
• Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
• When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

Steps:

• Bring the chicken broth, chicken breasts, 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 breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Steps:

• Fry the tortilla slices in vegetable oil. Let stand in absorbent paper.
• Put the onion,diced in a sarten (pot) with oil, when onion is transparent put in the tomato with it's juice.
• Let it cook on low heat 20 minutes and add the chicken, chicken broth dried (I used chicken soup base), lime juice, salt and pepper and chile if using.
• Simmer on med low till chicken is cooked through.
• Add fried tortilla strips and garnish with lime and avocado, serve.

Steps:

• Cook and shred chicken. Set aside.
• Pour olive oil into a large pot and heat over medium high heat until hot. Add the onion and saute for 4 minutes. Add the garlic and saute for another minute or until onions are translucent.
• Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes.
• Add the shredded chicken and lime juice and simmer for 10 minutes.
• Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.