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Sopa De Lima (lime Soup)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Mexican	Mexican	4	Servings

INGREDIENTS

3		Corn tortillas, cut in
		Strips
		Vegetable oil, for frying
2		Chicken breasts
1		Onion, chopped
2		Cloves garlic, chopped
6		Black peppercorns
1		2 in stick
8		Whole allspice
1	T	Fresh oregano, chopped
4	c	Chicken broth
1		Tomato, peeled and
		Chopped
2	T	Lime juice
1		Green New Mexican chile
		Roast, peel chop
4		Lime slices
		Chopped cilantro, for
		Garnish
		Cinnamon

INSTRUCTIONS

This delicate soup from the Yucatan is popular throughout all ov
Mexico. Mexican limes, or Key limes, differ from the Persian limes
that are common in the United States in that they are smaller, a
darker green, and are more tart than sweet. Although they are
preferred, any lime can be substituted.  Fry the tortilla strips in
360-degree oil until crisp. Remove, drain,  and keep warm.  Place the
chicken, onion, garlic, peppercorns, cinnamon, allspice,  oregano, and
broth in a pot. Bring to a boil, reduce the heat and  simmer, covered,
for 30 minutes. Allow the chicken to cool in the  stock. Remove the
chicken, and using two forks, shred the meat.  Strain the broth and add
enough water to make 1 quart of liquid.  Reheat the chicken broth with
the tomato, lime juice and chile. Add  the chicken and simmer until the
chicken is hot.  To serve: Place some of the tortilla strips in the
bottom of a soup  bowl, add the soup, garnish with a lime slice and
serve.  Recipe By     : Chile Pepper Magazine - Oct. 1992  From: Gary
Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32  ~0800 (
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 430 Calories From Fat: 105 Total Fat: 11.6g Cholesterol: 98.5mg Sodium: 1306.5mg Potassium: 1007.6mg Carbohydrates: 29g Fiber: 5.7g Sugar: 5g Protein: 53.2g