Sopa de Lima

From Carri

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2 celery stalks, diced small
2 carrots, shredded
1 or 2 jalapenos, diced small.
4 cloves garlic, pressed
ΒΌ t dried oregano
1 tomato, seeded and diced
1 bay leaf
4 c chicken stock (TJ's concentrated broth packets are onion-free)
1.5 lbs chicken breast, b-less sk-less
Juice from 3 limes
Salt to taste
4 corn tortillas
Olive oil


  1. In a large saucepan, heat 1-2 T olive oil. Cook the celery, carrot, and jalapeno pepper over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes.
  2. Add the garlic, bay leaf, and oregano and cook, stirring, for 1 minute.
  3. 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.
  4. 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.
  5. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
  6. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot.
  7. Meanwhile, cut the tortillas into 1/4-inch strips. Heat oil in a medium skillet and, when very hot, fry the tortilla strips, until lightly golden and crisp, less than 1 minute. Drain on paper towel. Salt to taste.
  8. Serve soup garnished with the fried tortilla strips and the avocado and cilantro.