Sopa de Lima

Ingredients

• •1.5 lbs chicken breast
• •8 cups chicken broth (gluten-free)
• •1 medium onion, halved
• •4 cloves garlic, minced
• •2 limes, juiced
• •2 tomatoes, diced
• •1 teaspoon cumin
• •4 corn tortillas, cut into strips
• •2 tablespoons vegetable oil
• •to taste salt and pepper
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Bring chicken broth to a boil in a large pot with the halved onion and chicken breast; simmer for 20 minutes until chicken is cooked through.
2. 2Remove chicken from broth, shred it with forks, and set aside; strain broth and discard onion.
3. 3Heat oil in the same pot and sauté minced garlic for 1 minute until fragrant.
4. 4Add diced tomatoes and cumin, cooking for 3 minutes until tomatoes soften.
5. 5Return broth and shredded chicken to pot, add lime juice, and season with salt and pepper; simmer for 10 minutes.
6. 6Fry tortilla strips in a separate skillet with a bit of oil until crispy, about 3 minutes; drain on paper towels.
7. 7Ladle soup into bowls, top with crispy tortilla strips and fresh cilantro, and serve immediately.

💡 Use lime zest and juice at the end of sopa de lima; long boiling drives off the fresh citrus aroma and can make the broth taste bitter.

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