Lime Soup (Sopa De Lima)

Name: Lime Soup (Sopa De Lima)
Ingredients: Vegetable oil for frying; 8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips; 1 8- to 9-inch stick Mexican cinnamon, broken into pieces; 2 teaspoons dried Mexican oregano; 5 whole cloves; 8 cups chicken stock; 1 pound chicken breast, cut into 3/4 inch dice; 4 to 6 tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish; Salt; 8 ounces shredded Monterey Jack cheese; 2 avocados, peeled and cut into 1/2-inch dice; 1/2 cup finely sliced cilantro leaves

12 ingredients

15 steps

Ingredients

Vegetable oil for frying
8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips
1 8- to 9-inch stick Mexican cinnamon, broken into pieces
2 teaspoons dried Mexican oregano
5 whole cloves
8 cups chicken stock
1 pound chicken breast, cut into 3/4 inch dice
4 to 6 tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish
Salt
8 ounces shredded Monterey Jack cheese
2 avocados, peeled and cut into 1/2-inch dice
1/2 cup finely sliced cilantro leaves

Directions

1

Place a large skillet over medium-high heat, and add about 1/2 inch oil.
2

Set aside a baking sheet lined with paper towels.
3

When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds.
4

Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
5

Heat oven or toaster-oven to 400 degrees.
6

Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
7

Place chicken stock in a medium saucepan and bring to a boil.
8

Add roasted spices, lower heat, and simmer for 10 minutes.
9

Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer.
10

Add diced chicken and simmer until chicken is opaque in center, about 10 minutes.
11

Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
12

To serve, place equal portions of chicken in center of each soup plate.
13

Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese.
14

Pour chicken broth into bowl, keeping mound intact.
15

Garnish each bowl with avocado, a slice of lime and cilantro.