Sopa De Lima (Mexican Lime Soup)

By wing118677

Ingredients

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

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

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.