Recipe Index

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups small diced white onion, 1 onion
• 2 cups small diced green bell peppers, 2 medium peppers
• ½ cup seeds removed and finely diced jalapeño, about 2 jalapeños
• 6 garlic cloves, minced
• 2 teaspoons Kosher salt
• ½ teaspoon black pepper
• 2 [15-ounce] cans fire roasted tomatoes, drained
• 8 cups chicken broth
• 2 teaspoons dried oregano
• 2 bay leaves
• 4 cups shredded cooked chicken (rotisserie)
• 6 tbsp freshly squeezed lime juice or 3 limes
• 2 tbsp minced cilantro leaves for serving
• Tortilla chips optional for serving
• Cubed avocado optional for serving

Method

1. Soften the diced white onion, green bell peppers, jalapeño and garlic in the olive oil over medium heat with the kosher salt and black pepper, stirring for about 8 minutes until tender.
2. Raise the heat to medium-high, add the drained fire-roasted tomatoes, chicken broth, dried oregano and bay leaves and bring the soup to a rapid simmer.
3. Drop the heat to a gentle simmer over medium-low, cover the pot and let the flavours meld for about 10 minutes.
4. Stir in the shredded cooked chicken and the lime juice and simmer the soup for 5 minutes more, just until the chicken is heated through.
5. Ladle the sopa de lima into bowls and garnish each one with cilantro, crushed tortilla chips and cubes of avocado.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data