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Sopa de Lima

Name: Sopa de Lima
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 chicken breasts, boneless and skinless; 4 cups chicken broth; 1 large onion, chopped; 3 cloves garlic, minced; 2 limes, juiced and zested; 2 medium tomatoes, diced; 1 cup cooked black beans; 1 tablespoon vegetable oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon ground coriander; Salt and pepper to taste; Tortillas, cut into strips and fried or toasted; Fresh cilantro, chopped (for garnish)

15 min prep · 30 min cook · Medium · 4 servings

Mexican

A flavorful Mexican lime and chicken soup infused with traditional spices and fresh ingredients, perfect for a comforting meal with vibrant citrus notes.

Ingredients

2 chicken breasts, boneless and skinless→4 cups chicken broth→1 large onion, chopped→3 cloves garlic, minced→2 limes, juiced and zested→2 medium tomatoes, diced→1 cup cooked black beans→1 tablespoon vegetable oil→1 teaspoon ground cumin→1 teaspoon chili powder→1/2 teaspoon ground coriander→Salt and pepper to taste→Tortillas, cut into strips and fried or toasted→Fresh cilantro, chopped (for garnish)→

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Method

Heat oil in a large pot over medium heat. Sauté onions and garlic until translucent. Add diced tomatoes, cumin, chili powder, and coriander; cook for 2 minutes. Pour in chicken broth and bring to a boil. Add chicken breasts and reduce heat; simmer until cooked through, about 15 minutes. Remove chicken, shred it, and return to the soup. Stir in black beans, lime juice, and lime zest. Season with salt and pepper to taste. Serve the soup hot, garnished with fried tortilla strips and chopped cilantro.

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