Lisa Fain's Sopa de Lima (Mexican Lime Soup)



Ingredients

Oil, for frying
6 corn tortillas, preferably stale
1 yellow onion, quartered
10 gloves garlic
8 cups chicken broth
½ tsp. dried oregano
½ tsp. ground allspice
½ tsp. ground cinnamon
¼ tsp. ground cumin
Pinch of cayenne
½ cup chopped fresh cilantro
2 tsp. lime zest
2 cups shredded cooked chicken
Salt and freshly ground black pepper, to taste
¼ cup fresh lime juice


Garnishes
½ cup (2 oz.) shredded Monterey Jack cheese
2 jalapenos, stemmed, seeded and diced
½ cup chopped fresh cilantro
1 avocado, pitted, peeled and cubed
1 lime, cut into slices



Preparation

• Heat ½ cup of the vegetable oil in a large skillet over medium heat until a candy thermometer reads 350 degrees.

• Line a baking sheet with paper towels.

• Slice the tortillas into strips ¼ inch thick. Add the tortilla strips to the hot oil and cook until crisp, about 1 minute. Drain on the paper towels.

• Place the quartered onion and garlic under the broiler. Cook until blackened, about 10 minutes, turning once.

• Combine the onion and garlic in a blender or food processor along with 1 cup of the broth. Purée until smooth, then pour into a large pot.

• Add the remaining 7 cups of chicken broth to the pot, and stir in the oregano, allspice, cinnamon, cumin, cayenne, cilantro and lime zest.

• Bring to a boil, turn down the heat and simmer, uncovered, for 10 minutes. Add the shredded chicken and cook for 5 more minutes. Add salt and pepper to taste. Adjust the seasonings, then stir in the lime juice.

• Garnish each bowl with tortilla chips, Monterey Jack, jalapenos, cilantro, avocado and lime slices.



Tags : Avocado , Chicken , Mexican