Mexican 40 min

Sopa de Lima

Name: Sopa de Lima
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 lbs bone-in chicken thighs; 1 medium white onion, halved; 4 cloves garlic, smashed; 2 dried ancho chiles, toasted and soaked; 6 cups chicken broth; Juice of 3 limes; 1 tablespoon neutral oil; 2 Roma tomatoes, diced; 1 Serrano chile, thinly sliced; 2 corn tortillas, cut into strips and fried until crispy; Fresh cilantro, avocado, and lime wedges for serving

gluten-freedairy-freehigh-proteinhealthy

Ingredientsfor 2

320

Cal

36g

Protein

16g

Carbs

14g

Fat

12 lbs bone-in chicken thighs
21 medium white onion, halved
34 cloves garlic, smashed
42 dried ancho chiles, toasted and soaked
56 cups chicken broth
6Juice of 3 limes
71 tablespoon neutral oil
82 Roma tomatoes, diced
91 Serrano chile, thinly sliced
102 corn tortillas, cut into strips and fried until crispy
11Fresh cilantro, avocado, and lime wedges for serving

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Instructions

1
Place chicken, onion, garlic, and broth in a pot. Bring to a boil, skim, then simmer 25 minutes. Remove chicken and shred. Blend soaked ancho chiles with 1/2 cup of broth until smooth. Strain into the pot.
2
Heat oil in a skillet. Sauté diced tomatoes and Serrano chile for 3 minutes and add to the broth. Simmer the broth 5 minutes.
3
Add shredded chicken back to the broth. Stir in lime juice generously. Season with salt. The soup should be bright and citrusy with a mild chile depth. Serve topped with crispy tortilla strips, avocado, and fresh cilantro.