This is my favourite soups of all soups. Everyone loves avocado, lime and chicken, right? And Mexican food? So Lime soup is a winner all categories ❣️
It’s also cheap, easy to do because you have mostly all things at home already
Mexican lime soup – Sopa de Lima
200 – 250 ml extra virgin olive oil, peanut oil, canola oil, or corn oil
6 corn tortillas
1 chopped white onion
3 cloves of garlic, minced
1 habanero chile, seeded and minced
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 (2 large), cored, peeled, and chopped tomatoes
200g of stock best is chicken( homemade is best)
1 teaspoon of dried oregano (preferably Mexican oregano if you have it)
1 teaspoon salt (more to taste)
600g 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 jar of sweet corn
75 ml 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
Pour oil into a large, thick-bottomed pot to 1/4-inch deep, about 1 to 1 1/2 cups. Heat the pot on medium high heat until the oil temperature reaches about 350°F or a small piece of tortilla place in the oil sizzles. If a small tester piece of tortilla burns or browns too fast, move the pan from heat to let the oil cool a bit before continuing.
Working in batches, gently scatter a handful of tortilla strips in the hot oil. Turn with metal tongs so that the tortilla strips are separated. Cook for a few minutes or until the strips just begin to color. Remove them to a paper towel lined plate.
Fry onions, add garlic, chilli and the spices. Remove all but two tablespoons of the tortilla frying oil. Heat on medium high. Add the onions and cook until translucent, about 5 minutes. Add the garlic, minced habanero, cinnamon, and ground cloves and cook a few minutes longer.
Add the peeled chopped tomatoes to the onions. Add the stock, oregano, and chicken. Add one teaspoon of salt.
Bring to a simmer and reduce the heat to maintain a low simmer.
Cover and cook for 20 to 25 minutes, until the chicken is just cooked through.
Remove pot from the heat. Remove the chicken from the pot. Using two forks, shred the chicken.
Return the chicken to the soup. Stir in the lime juice. Add more salt, if needed, to taste. Add the sweet corn.
Serve garnished with fried tortilla strips, chopped avocado, and cilantro.
A nice bread that will work perfectly with the soup is this easy home baked “sour dough” bread Easy laziest sourdough bread ever