Sopa de Lima

🥄 Ingredients

• 2 tablespoons olive oil
• 2 Roma tomatoes, (diced)
• 1 yellow onion, (diced)
• 1 Anaheim pepper, (seeded and diced)
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 2 teaspoons kosher salt, (plus more to taste)
• 3 cloves garlic, (minced)
• 2 pounds boneless skinless chicken breast
• 8 cups chicken broth
• ½ cup freshly squeezed lime juice ((about 4 limes))
• Tortilla strips
• Diced avocado

👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the tomatoes, onion, and peppers and cook until tender, about 8 minutes, stirring occasionally.

2. 2

   Stir in the ground cinnamon, cloves, and kosher salt. Cook for an additional 5 minutes.

3. 3

   Add the garlic and cook until fragrant, about 1 minute.

4. 4

   Add chicken broth and chicken breasts. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat.

5. 5

   Scoop off and discard any impurities or foam that have floated to the top of the soup. Transfer the cooked chicken to a bowl and shred it with two forks.

6. 6

   Add the shredded chicken back into the pot. Stir in the lime juice, taste, and season with more salt if needed.

7. 7

   Serve in bowls and garnish with tortilla strips and diced avocado.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.