Shredded chicken, tomato, onion, and Anaheim pepper simmer in a lightly spiced broth. Fresh lime juice brightens each bowl, with tortilla strips and avocado added at serving.
Finish with fresh lime
Poach the chicken gently and check its temperature before shredding. Stir in the lime juice after cooking, tasting as you go, and save the tortilla strips for the bowls so they stay crisp.
Sopa de Lima
A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.
Ingredients
2 Tbsp Olive Oil- 2 Roma Tomatoes diced
- 1 Large Yellow Onion fine dice
- 1 Anaheim pepper stemmed, seeded, and diced
- ¼ tsp Ground Cinnamon
- ⅛ tsp Ground Cloves
- 2 tsp Kosher Salt or less to taste, depending on broth
- 3 Cloves Garlic minced
- 2 lb Chicken Breast raw, boneless and skinless
- 8 Cups Chicken Broth low-sodium
- ½ Cup Lime Juice fresh squeezed
For Topping
- Crispy tortilla strips prepared or store-bought, to taste
- 1 Avocado diced
Instructions
- Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
- Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
- Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
- Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
- Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.
Notes
The cooking time depends on the thickness of the chicken; check each piece with a thermometer before shredding. Add lime off the heat and taste as you go. Keep tortilla strips separate until serving so they stay crisp.
Tried this recipe?
Let us know how it was!Adapted from Isabel Orozco-Moore at Isabel Eats.