Sopa de Lima-Yucatan Chicken Lime Soup
12 ounces boneless, skinless chicken breasts
4 corn tortillas, cut into matchstick slivers
1 tablespoon olive oil
1 medium onion, thinly sliced
8 cloves garlic, thinly sliced
1 to 4 serrano or jalapeño chilies, thinly sliced
5 cups Chicken Stock (see page 18)
1/2 cup fresh lime juice, or to taste
1 large ripe tomato, cut into 1/2-inch dice
salt
freshly ground black pepper
1/4 cup chopped fresh cilantro
1. Wash and dry the chicken breasts and trim off any fat. Cut the chicken breasts across the grain on the diagonal into thin 1/8-inch strips. Cut these strips in half widthwise.
2. Spread the tortilla slivers on a nonstick baking sheet or on a piece of foil and bake in a 400°F oven or toaster oven until lightly browned, about 4 minutes. Let cool on a plate.
3. Heat the olive oil in a large saucepan. Add the onion, garlic, and chili slices and cook over medium heat until lightly browned, about 5 minutes. Stir in the chicken stock, lime juice, chicken, and tomato. Gently simmer the soup until the chicken is cooked, about 3 minutes. Add salt and pepper to taste and extra lime juice if desired: The soup should be highly
seasoned. Stir in the cilantro. Ladle soup into bowls and sprinkle with toasted tortilla strips.
Serves 4 to 6
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