Sopa de lima, is a Mayan version of chicken and lime soup and it is extremely popular down in the Yucatán (Where our family is from). This soup is one of the simplest dishes you can make and extremely flavorful! To make this recipe even quicker, I used pre-cooked shredded chicken and store bought chicken broth, but feel free to make your own chicken broth and use that chicken for the soup! The secret to flavor this soup is the citrusy flavor enhanced with our Zesty cilantro. If you are a soup lover, this recipe is a most!
Preparation time: 5 minutes
Cook time: 10 minutes
Ingredients
- 2 tbsp of extra light tasting olive oil
- 1/2 onion
- 2 cloves of garlic (pressed)
- 1/2 a can of diced tomatoes (8 oz)
- 24 OZ of Chicken bone Broth we used Bonafide provisions
- 1/4 teaspoon of oregano
- 2 tbsp of Zesty Cilantro
- 2 lemons sliced into thin rounds
- salt and pepper to taste
- 1 pound of shredded and cooked chicken
- 4 jicama tortillas cut in 1/4 strips (use corn tortillas if not on whole30)
- more oil as needed to fry the Jicama or tortilla strips.
- salt and pepper to taste
- fresh cilantro and toasted sliced jicama as garnish
Instructions:
1- In a large pot, sauté onions, tomatoes and the pressed garlic until the onions begin to golden.
2- Add the chicken bone broth, oregano, Zesty Cilantro, and the lemon slices to the pot and let it simmer.
3- Meanwhile, in a different pot make your "tortilla strips". Add oil to a pot (cover it with about 1/2 an inch) and once it is hot, add the jicama (or tortilla) strips and cook until golden and crisp, 2 to 3 minutes. Transfer to a paper‐towel‐lined plate. Repeat this step as needed.
4-Shred cooked chicken and add to the soup. Let it heat through, for about two minutes and serve topped with fresh cilantro, the tortilla strips and even some sliced avocado!
