Sopa De Lima (Mexican Lime Soup)

• portionen: 8 servings
• aktive zeit: 20 minutes
• gesamtzeit: 1 hour 5 minutes

Zutaten

9 cups chicken broth

5 skinless, boneless chicken breasts

1 large red onion, quartered

5 cloves garlic, chopped

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon dried thyme

1 tablespoon vegetable oil

4 green onions, chopped

1 large green chile pepper, seeded and chopped

2 large tomatoes, peeled and chopped

6 limes, juiced

½ lime

½ cup chopped fresh cilantro

tortilla chips, for serving

Anweisungen

Bring chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme to a boil in a large pot. Reduce heat to medium-low; simmer until chicken no longer pink in the center and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.

Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes more. Add to soup; season with the salt. Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes more. Remove the pot from heat; remove and discard 1/2 lime. Stir in cilantro and top with tortilla chips to serve.

Nährwertangaben

• Kalorien: 217 kcal
• Gesamtfett: 7 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 45 mg
• Natrium: 1693 mg
• Gesamtkohlenhydrate: 22 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 5 g
• Eiweiß: 18 g