Sopa De Lima

Name: Sopa De Lima
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 teaspoon dried oregano; 1/4 teaspoon cayenne; 1 medium red onion, chopped; 1 green bell pepper, finely chopped; 1 -2 jalapeno pepper, seeded and minced; 3 roma tomatoes, chopped; 2 tablespoons olive oil; 6 (6 inch) corn tortillas, cut into 1/4-inch strips; 1 medium avocado, pitted, peeled and chopped; fresh cilantro; 4 key limes

Submitted by PaulaG

"This is a wonderfully flavored chicken soup that is enhanced by the lime. Each serving receives a generous squeeze of lime juice--the juice of 1 whole key lime right before serving. The recipe comes from "Southwest Slow Cooking"."

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Ready In:: 6hrs 15mins
Ingredients:: 17
Serves:: 4

ingredients

2 boneless skinless chicken breasts
3 garlic cloves, minced
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon ground cumin
¹⁄₄ teaspoon ground cinnamon
¹⁄₈ teaspoon ground cloves
1 teaspoon dried oregano
¹⁄₄ teaspoon cayenne
1 medium red onion, chopped
1 green bell pepper, finely chopped
1 -2 jalapeno pepper, seeded and minced
3 roma tomatoes, chopped
2 tablespoons olive oil
6 (6 inch) corn tortillas, cut into 1/4-inch strips
1 medium avocado, pitted, peeled and chopped
fresh cilantro
4 key limes

directions

In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
Cover and cook on low for 6 to 8 hours.
Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels.
Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
Top each serving with chopped avocado, cilantro and tortilla strips.

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Reviews

Very good and spicy stew. I was worried about the amount of liquid in the recipe so added a can of water (using the same can as the tomatoes (15 oz)) but shouldn't have worried. I think this will be really good over rice, skippig the tortilla strips. Thanks for sharing!

ellie_

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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