SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
SOPA DE LIMA
The most famous soup from the Yucatan, sopa de lima highlights the subtle, sweet, bergamot-like flavor of limas, a type of citrus from the region. Meyer lemon is a close second from what we can find in the U.S. The soup is traditionally seasoned with a classic recado, a mixture of warm spices, garlic and bitter orange (naranja agria) juice, and the chicken is usually boiled plain. In this rendition, the chicken gets a recado rub and is marinated for a few hours to capture the essence of the spices. Browning the chicken until crispy and then cooking it through in the soup builds on the flavors that keep you coming back for more.
Provided by Food Network Kitchen
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight.
- Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve.
- Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes.
- Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot.
- Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches.
- Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired.
SOPA DE LIMA
Make and share this Sopa De Lima recipe from Food.com.
Provided by Engrossed
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
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.
SOPA DE LIMA
Provided by Bryan Miller
Categories dinner, easy, weekday, soups and stews, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large saucepan melt lard or butter. Add onion, and cook until translucent. Do not brown. Add tomatoes, and cook over high flame for about 3 minutes. Stir in the green peppers and chicken broth. Simmer about 10 minutes. Add lime slices, and let simmer for 5 more minutes. Add salt to taste.
- Place some tortilla chips in each bowl; add equal parts of the shredded chicken. Pour hot soup over everything.
- Serve garnished with chopped onions, ground hot chilis and chopped lime.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 511 milligrams, Sugar 9 grams, TransFat 0 grams
LIME SOUP (SOPA DE LIMA)
Provided by Joe Drape
Categories dinner, lunch, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a large skillet over medium-high heat, and add about 1/2 inch oil. Set aside a baking sheet lined with paper towels. When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds. Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
- Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
- Place chicken stock in a medium saucepan and bring to a boil. Add roasted spices, lower heat, and simmer for 10 minutes. Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer. Add diced chicken and simmer until chicken is opaque in center, about 10 minutes. Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
- To serve, place equal portions of chicken in center of each soup plate. Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese. Pour chicken broth into bowl, keeping mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 49 grams, Carbohydrate 35 grams, Fat 67 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1335 milligrams, Sugar 6 grams, TransFat 0 grams
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- Place the unpeeled garlic cloves under the broiler, or on a pre-heated comal set over medium heat, and roast or char for 10 minutes, flipping a couple times in between, until completely blackened. Set aside.
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