Sopa De Lima (mexican Lime Soup)

Ingredients

• Servings: 8
• 9 cups chicken broth
• 5 skinless, boneless chicken breast halves
• 1 large red onion, quartered
• 5 cloves garlic, chopped
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon vegetable oil
• 4 green onions, chopped
• 1 large green chile pepper, seeded and chopped
• 2 large tomatoes, peeled and chopped
• 6 limes, juiced
• 1/2 lime
• 1/2 cup chopped fresh cilantro
• tortilla chips, for topping

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. season with the salt; return the soup to a simmer. add the lime juice and 1/2 a lime; cook another 10 minutes. remove the pot from the heat and remove the lime half; stir in the cilantro to serve.