SOPA DE LIMA

Sopa De Lima image

This is a wonderfully flavored chicken soup that is enhanced by the lime. Each serving receives a generous squeeze of lime juice--the juice of 1 whole key lime right before serving. The recipe comes from "Southwest Slow Cooking".

Provided by PaulaG

Categories Tex Mex

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 boneless skinless chicken breasts
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 medium red onion, chopped
1 green bell pepper, finely chopped
1 -2 jalapeno pepper, seeded and minced
3 roma tomatoes, chopped
2 tablespoons olive oil
6 (6 inch) corn tortillas, cut into 1/4-inch strips
1 medium avocado, pitted, peeled and chopped
fresh cilantro
4 key limes

Steps:

In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
Cover and cook on low for 6 to 8 hours.
Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels.
Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
Top each serving with chopped avocado, cilantro and tortilla strips.

Nutrition Facts : Calories 336.5, Fat 16.3, SaturatedFat 2.4, Cholesterol 34.2, Sodium 355.4, Carbohydrate 34.9, Fiber 9.4, Sugar 5.1, Protein 18.4

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