Mexican 30 min

Sopa de Lima con Pollo

Name: Sopa de Lima con Pollo
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb boneless chicken thighs, cooked and shredded; 6 cups chicken broth; Juice of 3 limes (about ⅓ cup); Zest of 1 lime; 1 white onion, half diced, half charred; 3 Roma tomatoes, diced; 2 poblano chiles, roasted, peeled, and cut into strips; 3 cloves garlic, minced; 1 tablespoon vegetable oil; 1 teaspoon dried Mexican oregano; Salt to taste; Fried tortilla strips and fresh cilantro for serving

comfort-foodgluten-freequick

Ingredientsfor 2

280

Cal

28g

Protein

18g

Carbs

10g

Fat

11 lb boneless chicken thighs, cooked and shredded
26 cups chicken broth
3Juice of 3 limes (about ⅓ cup)
4Zest of 1 lime
51 white onion, half diced, half charred
63 Roma tomatoes, diced
72 poblano chiles, roasted, peeled, and cut into strips
83 cloves garlic, minced
91 tablespoon vegetable oil
101 teaspoon dried Mexican oregano
11Salt to taste
12Fried tortilla strips and fresh cilantro for serving

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Instructions

1
Heat oil in a medium pot over medium-high heat. Sauté diced onion for 4 minutes until golden. Add garlic and diced tomatoes and cook 3 minutes. Add poblano strips and oregano and cook 2 more minutes.
2
Add chicken broth and bring to a boil. Add shredded chicken, reduce to a simmer, and cook 10 minutes for the flavors to meld.
3
Add lime juice, lime zest, and season with salt. Taste — the soup should be bright, citrusy, and savory. Simmer 3 more minutes.
4
Ladle into bowls and top with crispy fried tortilla strips and fresh cilantro. Serve with lime wedges on the side.