Name: Homemade Sopa de Lima
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons neutral oil (such as avocado oil or olive oil); 1 medium white onion, finely diced; 1 banana pepper, seeded and diced; 2 (15-ounce) cans fire-roasted diced tomatoes, drained; 6 cloves garlic, minced; 1 teaspoon ground cumin, lightly toasted; 1 teaspoon dried oregano; 3 whole cloves; 2 bay leaves; 8 cups good-quality chicken stock; 3 cups cooked shredded chicken (rotisserie or leftover works great); fine sea salt, to taste; 1/4 cup freshly squeezed lime juice (about 2 limes); 2 tablespoons fresh orange juice; toppings: fried corn tortilla strips, lime wedges, chopped fresh cilantro, sliced avocado

Homemade Sopa de Lima is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.

Ingredients

Yield: 4 servings

2 tablespoons neutral oil (such as avocado oil or olive oil)
1 medium white onion, finely diced
1 banana pepper, seeded and diced
2 (15-ounce) cans fire-roasted diced tomatoes, drained
6 cloves garlic, minced
1 teaspoon ground cumin, lightly toasted
1 teaspoon dried oregano
3 whole cloves
2 bay leaves
8 cups good-quality chicken stock
3 cups cooked shredded chicken (rotisserie or leftover works great)
fine sea salt, to taste
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons fresh orange juice
toppings: fried corn tortilla strips, lime wedges, chopped fresh cilantro, sliced avocado

Method

Sauté the aromatics. Warm the oil in a large soup pot over a medium burner. Tip in the diced onion and sauté for 4–5 minutes until softened and lightly golden. Tip in the banana pepper and cook another 2 minutes. Stir in the fire-roasted tomatoes and garlic, and cook for about 5 minutes, stirring occasionally, until the mixture reduces slightly and smells rich and sweet.
Build the broth. Stir in the toasted cumin, oregano, whole cloves, bay leaf, and a generous pinch of salt. Tip in the chicken stock, scraping up any browned bits from the pot. Raise to a gentle let it bubble gently and cook uncovered for 10–15 minutes to let the flavors meld.
Tip in the chicken. Stir in the shredded chicken and let it bubble gently for 5 more minutes, just to warm through. Lift and discard the bay leaf and cloves.
Finish with citrus. Lift from heat and mix in the lime and orange juice. Taste and season with additional salt as needed — the broth should taste bright and balanced.
Plate Set a handful of fried tortilla strips in each bowl. Ladle the soup over top, then finish with lime slices, cilantro, and diced avocado if desired. Plate while it is hot.

Ingredients

Method

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