Sopa de Lima (Yucatan Lime Soup) Recipe
Make this Sopa de Lima (Yucatan Lime Soup) recipe on a chilly night for a cozy, satisfying meal the whole family will enjoy. Try it tonight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.
Cooking tools:
- Skillet
- Saucepan
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Ladle
- Soup bowl
- Serving bowl
- Tongs
- Slotted spoon
- Wooden spoon
- Oven mitt
- Kitchen timer
- Colander
- Spoon
- Fork
Ingredients
- 8 corn tortillas
- 1/2 cup vegetable oil
- Salt
- 1 medium onion, chopped
- 1 celery rib, thinly sliced
- 1 carrot, thinly sliced
- 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon dried Mexican oregano, crumbled
- 1 large tomato, peeled and chopped
- 8 cups chicken stock or canned low sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 green onions, finely chopped
- 3 limes, juiced (about 1/3 cup)
- 1 large avocado, peeled, pitted and coarsely chopped
- 2 tablespoons chopped fresh cilantro leaves
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