Sopa de Lima: Chicken soup with lime, tortillas, and spices.

Sopa de Lima with a Twist

Prep Time: 20 minutes Cook Time: 30-40 minutes Difficulty: Medium Serves: 4-6

Ingredients:

  • For the broth:
    • 1 whole chicken, cut into pieces (or 3-4 boneless, skinless chicken breasts)
    • 1 large white onion, quartered
    • 3 cloves garlic, smashed
    • 1-inch piece ginger, peeled and sliced
    • 2 teaspoons whole cumin seeds
    • 1 teaspoon whole black peppercorns
    • 1 dried guajillo chile, stemmed and seeded (or 1/2 teaspoon red pepper flakes)
    • 1 bay leaf
    • 8 cups chicken broth or water
    • Salt to taste
  • For the soup:
    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 2 medium tomatoes, diced
    • 1 jalapeño pepper, minced (seeds removed for less heat)
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/4 cup chopped fresh cilantro
    • Juice of 3-4 limes (about 1/2 cup)
    • 4 corn tortillas, cut into thin strips
    • Avocado slices, for serving
    • Crumbled Cotija cheese or queso fresco, for serving

Things to avoid:

  • Overcooking the chicken: This will make it dry and tough.
  • Skipping toasting the spices: This step adds depth and complexity to the broth.
  • Using too much lime juice: The soup should be tangy, not sour.
  • Overcrowding the pan when frying the tortilla strips: This will make them soggy instead of crispy.

Instructions:

  1. Make the broth: In a large pot, combine the chicken, onion, garlic, ginger, cumin seeds, peppercorns, guajillo chile, and bay leaf. Add the chicken broth or water and bring to a boil. Reduce heat, skim off any foam, and simmer for 30-40 minutes or until the chicken is cooked through.
  2. Remove the chicken: Once cooked, remove the chicken from the pot and let it cool slightly. Shred the chicken and discard the bones and skin. Strain the broth and set aside.
  3. Prepare the soup: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, diced tomatoes, jalapeño, ground cumin, and oregano. Cook for 2-3 minutes more, until fragrant.
  4. Add the broth and chicken: Pour the strained broth into the pot with the vegetables. Add the shredded chicken and bring to a simmer.
  5. Fry the tortilla strips: Heat a thin layer of oil in a large skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crispy. Drain on paper towels.
  6. Finish and serve: Stir the chopped cilantro and lime juice into the soup. Taste and adjust seasoning with salt and more lime juice if needed. Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, and crumbled cheese.

Substitutions:

  • Chicken: Use leftover cooked chicken or rotisserie chicken.
  • Guajillo chile: Substitute with other dried chiles like ancho or pasilla, or use red pepper flakes.
  • Corn tortillas: Use flour tortillas or tortilla chips.
  • Cotija cheese: Substitute with feta cheese or another crumbly cheese.

Serving suggestions:

  • Serve with additional lime wedges for squeezing.
  • Add a dollop of sour cream or Mexican crema for richness.
  • Garnish with chopped fresh herbs like cilantro or parsley.
  • Serve with a side of rice or beans for a heartier meal.