Sopa De Lima (Lime Soup)

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4 Servings
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Sopa De Lima (Lime Soup) Ingredients

3 Corn tortillas -- cut in 4 c Chicken broth
Strips 1 Tomato -- peeled and
Vegetable oil -- for frying Chopped
2 Chicken breasts 2 tb Lime juice
1 sm Onion -- chopped 1 Green New Mexican chile --
2 Cloves garlic -- chopped Roast, peel, chop
6 Black peppercorns 4 Lime slices
1 2 in stick Chopped cilantro -- for
8 Whole allspice Garnish
1 tb Fresh oregano -- chopped Cinnamon

Instructions for Sopa De Lima (Lime Soup)

This delicate soup from the Yucatan is popular throughout all ov Mexico. Mexican limes, or Key limes, differ from the Persian limes that are common in the United States in that they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted. Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm. Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid. Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot. To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve. Recipe By : Chile Pepper Magazine - Oct. 1992 From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Mexican

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Ingredient Insight - look inside this recipe

This has been our traditional Christmas Eve dinner for a number of years. It's also a "wonder cure" if you have a cold.

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promfh
on Dec 25 2005 3:45PM
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