Main CourseSoupDinner

Sopa de Lima

Name: Sopa de Lima
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 annosta
Cuisine: mexican
Ingredients: 500 g chicken breast boneless, skinless; 1,5 l chicken broth low sodium; 4 kpl lime juiced and zested; 0,5 kpl yellow onion finely chopped; 0,5 kpl red bell pepper finely chopped; 2 kynsi garlic minced; 0,5 kpl jalapeño seeded and minced; 1 kpl tomato diced; 1 rkl olive oil; 1 tl salt; 0,5 tl black pepper freshly ground; 4 kpl corn tortilla cut into strips; 0,5 kuppi vegetable oil for frying; 2 rkl fresh cilantro chopped (valinnainen)

A traditional Mayan chicken and lime soup from Yucatán, Mexico. This bright and flavorful soup features tender chicken, aromatic vegetables, and a distinct citrusy broth, often served with crispy tortilla strips.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 10 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 617 kcal

Gluteeniton

Esivalmistelut

Ainesosat

soup

500 gchicken breast, boneless, skinless
1,5 lchicken broth, low sodium
4 kpllime, juiced and zested
0,5 kplyellow onion, finely chopped
0,5 kplred bell pepper, finely chopped
2 kynsigarlic, minced
0,5 kpljalapeño, seeded and minced
1 kpltomato, diced
1 rklolive oil

seasoning

1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

4 kplcorn tortilla, cut into strips
0,5 kuppivegetable oil, for frying
2 rklfresh cilantro, chopped(valinnainen)

Välineet

slotted spoon · large pot · skillet · knife · cutting board

Valmistusohje

Vaihe vaiheelta

1
Place the chicken breast in a large pot with the chicken broth.
2
Bring the broth to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
Noin 25 min
Kokin vinkki: Ensure chicken reaches an internal temperature of 74°C (165°F).
3
Remove the cooked chicken from the pot and set aside to cool slightly.
Noin 5 min
4
Once cooled, shred the chicken using two forks or your hands.
Noin 5 min
5
While the chicken cools, heat the olive oil in a separate large skillet over medium heat.
6
Add the yellow onion, red bell pepper, garlic, and jalapeño to the skillet and sauté for 5-7 minutes, until softened and fragrant.
Noin 7 min
7
Stir in the diced tomato and cook for another 3 minutes.
Noin 3 min
8
Add the sautéed vegetable mixture to the chicken broth in the large pot.
9
Stir in the lime juice and lime zest.
10
Return the shredded chicken to the pot.
11
Season the soup with salt and black pepper to taste.
Kokin vinkki: Adjust seasoning as needed after tasting.
12
Simmer the soup for an additional 10-15 minutes to allow the flavors to meld.
Noin 15 min
13
While the soup simmers, heat the vegetable oil in a small pan over medium-high heat for frying the tortilla strips.
14
Fry the corn tortilla strips in batches until golden brown and crispy.
Noin 5 min
Kokin vinkki: Do not overcrowd the pan; fry in small batches for best results.
15
Remove the fried tortilla strips with a slotted spoon and drain on paper towels.
16
Ladle the hot sopa de lima into bowls.
17
Garnish each serving with crispy tortilla strips and fresh cilantro, if desired.

Annosta kohti

Ravintoarvot

70%Pisteet

Kalorit: 617kcal
Proteiini: 45,8g
Hiilihydraatit: 28,4g
Rasva: 37g
Kuitu: 5,2g
Sokeri: 5,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover sopa de lima in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over medium heat until warmed through, or in the microwave. Add fresh tortilla strips just before serving.