Sopa de Lima with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons (10g) ground cumin 2 teaspoons (10g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 limes, zest and juice 2 limes, zest and juice
• 2 boneless, skinless chicken breasts, cooked and shredded 2 boneless, skinless chicken breasts, cooked and shredded
• Salt and pepper, to taste Salt and pepper, to taste
• 1 avocado, sliced 1 avocado, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Tortilla strips, for garnish Tortilla strips, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 27g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Stir in the ground cumin and dried oregano, and cook for an additional minute to release their flavors.
3. 3.
   Pour in the chicken broth and water, and bring the mixture to a boil.
4. 4.
   Reduce the heat to low and add the lime zest and juice. Simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the shredded chicken to the pot and season with salt and pepper to taste. Cook for an additional 5 minutes to heat the chicken through.
6. 6.
   Ladle the soup into bowls and garnish with avocado slices, fresh cilantro, and tortilla strips.
7. 7.
   Serve hot and enjoy the zesty flavors of this unique twist on Sopa de Lima.

Treat your ingredients with care...

• Lime — To extract the maximum amount of juice from the lime, roll it firmly on the countertop before cutting and juicing. Additionally, make sure to zest the lime before juicing it to capture the aromatic oils from the peel.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a finely chopped jalapeño to the soup.
• To save time, you can use pre-cooked rotisserie chicken and shred it for the soup.
• If you prefer a heartier soup, you can add cooked rice or quinoa to the broth.
• Customize the garnishes by adding a dollop of sour cream or a sprinkle of crumbled queso fresco.
• This soup tastes even better the next day, as the flavors have had time to meld together. Consider making it in advance for a quick and delicious meal.

Serving advice

Serve the Sopa de Lima hot in individual bowls. Make sure to distribute the shredded chicken evenly among the bowls. Garnish each serving with avocado slices, fresh cilantro, and a generous handful of crispy tortilla strips for added texture and crunch.

Presentation advice

To enhance the presentation of the Sopa de Lima, use colorful bowls that contrast with the vibrant green of the soup. Arrange the avocado slices and tortilla strips in an appealing pattern on top of the soup. Sprinkle some fresh cilantro leaves over the garnishes for a pop of color.