Mexican Chicken Lime Soup Recipe

mexican chicken soup lime avocado, mexican chicken soup lime cilantro

Chicken, corn bread, avocado, lemon. It's just love each other ingredients. Pretty much anything to do with them is bound to be good. The following soup "Sopa de Lima" relatively easy version or "Lime Soup" is a specialty of the Yucatan peninsula Mexico. This fiery habanero, cinnamon, cloves, and a chicken soup flavored with lime have sharp. Lime, a little different than the one used in the Yucatan has a variety of readily available here, but the standard Persian limes work well. Corrected with the richness of butter, avocado lime soup, fried tortilla strips added to garnish the sharp and has a little crunch. It is a powerful hit, but with slightly different spices and lime, pozole and tortilla soup are reminiscent of both. ¡Happy Cinco de Mayo!

INGREDIENTS 

1 to 1 1/2 cups canola or corn oil for frying
6 corn tortillas
1 1/4 cup chopped white onion
3 cloves of garlic, minced
1 habanero chile, seeded and minced
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes)
2 quarts of chicken stock (homemade is best)
1 teaspoon of dried oregano (preferably Mexican oregano if you have it)
1 teaspoon salt (more to taste)
1 1/2 pounds of skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise
1/3 cup lime juice (from 2 to 4 limes, depending on the size)
1 bunch of cilantro, roughly chopped (stems included) for garnish
2 avocados, pitted, peeled, and roughly chopped for garnish

METHOD

Heat oven 350-1 ° F. 10 to 12 minutes in the oven in a single layer on a baking sheet and heat tortillas, flipping over after the first 5 minutes. (This will help the bread was a little dry before frying.) Remove from the oven. Bread into 1/4-inch wide strips for sure.

2 to 1/4-inch deep large, thick-bottomed pot, 1 1/2 cup oil 1 dökün.Yağ temperature of about 350 ° F, or place a small piece of tortilla in the oil sizzles over medium high heat until it reaches about smoking pot, reach ısıtın.Yağ Do not let the point. Slowly groups, scatter a handful of tortilla strips in hot oil with tongs, turn the metal is divided into strips çalışma.Tortilla. Cook for a few minutes, or until they begin to color ribbons only. Remove them to a paper towel lined plate. I lower the temperature of the oil burner heat to compensate for the increase tortilla strips tortilla strips add color strips and then I started this yaptığınızda.Tortilla then I lower the temperature to keep the oil from getting too hot.

Remove all but two tablespoons of cooking oil 3 tortilla. Add ısı.Soğan medium-high and about 5 minutes, until translucent pişirin.Sarımsak, chopped habanero, cinnamon, ground cloves, and add and cook for a few more minutes.

4 onions, peeled, chopped tomatoes ekleyin.Hisse for the stock, add the thyme and chicken. Add a teaspoon of salt. To a simmer and reduce the heat to maintain low simmer. Cover and chicken until just cooked through, about 20 to 25 minutes to cook.

5 Remove the pot from the heat çıkarın.Pot chicken. Using two forks, shred the chicken.

Stir in the chicken soup, juice dönün.Limon 6. If necessary, the taste, add more salt.

Served garnished with fried tortilla strips, diced avocado and cilantro.