Sopa De Lima

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb boneless skinless chicken breast, poached and shredded
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 fresh garlic cloves, minced
• 2 poblano chiles, roasted peeled seeded and finely diced or 2 (4 ounce) cans diced mild green chilies
• 2 tomatoes, seeded and finely diced or 1 (15 ounce) can diced tomatoes
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground thyme
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 2 quarts chicken broth
• 1/4 cup lime juice, freshly squeezed
• 1 avocado, peeled pitted and sliced
• 1 serrano chili pepper, finely diced
• 8 corn tortillas, cut into thin strips deep fried and drained on paper towels or 8 corn tortilla strips
• 1 lime, cut into wheels
• 1/2 cup fresh cilantro, chopped

Recipe

• 1 cook and shred chicken. set aside.
• 2 pour olive oil into a large pot and heat over medium high heat until hot. add the onion and saute for 4 minutes. add the garlic and saute for another minute or until onions are translucent.
• 3 add the poblano chiles, tomatoes, spices and chicken broth. stir and simmer for 15 minutes.
• 4 add the shredded chicken and lime juice and simmer for 10 minutes.
• 5 garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. also good with sour cream.