When we were in Mexico I fell in love with this soup-Sopa De Lima- and I made my best batch yesterday so I thought I should share it with you!!! I hope you enjoy it.
Salt
1 Onion
4 Celery (chopped or thinly chopped)
1 cup shredded Carrots
1 Jalapeno finely chopped
4 cloves of garlic, minced
2 bay leaves
1/4 teaspoon dried Mexican Oregano
can of peeled chopped tomato
2 cartons of low sodium chicken broth
3 large chicken breast-shredded
4 green onions
4 1/2 limes
2 avocados (chopped)
handful chopped Cilantro leaves
Mix chopped onion, celery, carrots, and jalapenos pepper in 1 tablespoon on olive oil. Cook over medium heat until veggies are soft, about 4 minutes. Add garlic, bay leaf, and Mexican Oregano and cook for about 1 minute. Add tomatoes and season with salt. Pour mixture in to larger Soup pan and add chicken stock and chicken and bring to a boil. Reduce heat and cook chicken in broth until fully cooked, about 25 minutes ( the longer it cooks the easier to shred). Remove chicken from soup and set aside to cool enough to handle. Allow soup to continue to simmer.
When chicken has cooled a bit, shred in to fine shreds and return to pot with green onions and and lime juice. Cook for 5 minutes . Season soup to taste with salt and cilantro. Garnish with chopped avocado.
I really hope you enjoy the soup as much as we do!!!
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