Sopa de Lima

🛒 Ingredients

• Cooked, shredded chicken breast 63 g · 104 kcal
• Chicken broth 250 g · 25 kcal
• Yucatán lime juice (or key lime) 25 g · 6 kcal
• Roma tomato, diced 60 g · 10 kcal
• White onion, diced 30 g · 12 kcal
• Green bell pepper, diced 30 g · 8 kcal
• Garlic, minced 3 g · 4 kcal
• Corn tortillas, fried strips 38 g · 98 kcal
• Vegetable oil (absorbed) 8 g · 68 kcal
• Fresh cilantro, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Cut corn tortillas into thin strips and deep-fry them in hot vegetable oil until golden and crispy; drain on paper towels and season lightly with salt.
2. In a large pot, sauté the diced onion, bell pepper, and minced garlic in a little oil until softened, about 5-7 minutes.
3. Add the diced Roma tomato and continue to cook for another 3-5 minutes, allowing the flavors to meld.
4. Pour in the chicken broth and bring the mixture to a simmer; season with salt and pepper to taste.
5. Add the shredded cooked chicken breast to the simmering soup and cook for 5-10 minutes to allow the flavors to combine.
6. Just before serving, stir in the fresh Yucatán lime juice; do not boil the soup after adding the lime juice to preserve its fresh, bright flavor.
7. Ladle the Sopa de Lima into bowls and garnish generously with the crispy fried corn tortilla strips and fresh chopped cilantro.