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Sopa De Lima

Makes 8 to 10 tasting portions or 6 full servings
Prep Time15 minutes
Cook Time50 minutes
Course: main, Soup
Cuisine: peruvian, south american
Keyword: chicken soup, tortilla soup
Calories:

Ingredients

  • For the Tortilla Strips
  • Canola oil for frying
  • 6 corn tortillas about 51/2 in [14 cm] in diameter, cut into 1/2-in- [12-mm-] thick strips
  • Sea salt
  • For the Soup
  • 2 Tbsp olive oil
  • 1 large onion chopped
  • 3 garlic cloves finely chopped
  • Sea salt and freshly ground black pepper
  • 1 jalapeño chile cored, seeded, and finely chopped, plus more as needed
  • 1 cup [240 g] diced tomatoes fresh or canned
  • 1 Tbsp chopped fresh oregano
  • 4 cups [960 ml] Roasted Chicken Stock or canned low-sodium broth
  • 1 cup [110 g] cooked shredded chicken
  • 1/4 cup [60 ml] fresh lime juice plus more as needed
  • For the Garnishes
  • 1 poblano chile seeded and chopped
  • 1 ripe but not overly ripe or mushy avocado cut into 1/2-in [12-mm] cubes
  • 1/4 cup [10 g] finely chopped fresh cilantro
  • 1 cup [80 g] cotija Mexican cheese or feta grated or finely chopped
  • 1 lime cut into wedges

Instructions

  • In a medium skillet over medium-high heat, add enough canola oil to reach a depth of 1/2 in [12 mm] and heat until a small piece of tortilla or a speck of salt immediately sizzles on contact. Cook the tortillas, one at a time, for 1 to 2 minutes on each side, or until golden brown and slightly puffed. Using tongs, transfer the tortillas to paper towels to drain; sprinkle with salt.
  • In a large stockpot over low heat, warm the olive oil. Add the onion and garlic and cook for 10 minutes. Season with salt and pepper, stir in the jalapeño, and cook for another 2 minutes. Stir in the tomatoes and oregano and cook for 5 minutes more. Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low, cover, and cook for 30 minutes. Add the chicken and cook for another 5 minutes.
  • Just before serving, add the lime juice to the soup. Taste and adjust the seasoning, adding more salt, pepper, jalapeño, or lime juice if needed.
  • Ladle the soup into mugs or bowls, top each with two or three tortilla strips, and serve. Have all the garnishes arranged decoratively on a large serv­ing plate and let guests add their own.