Sopa de Lima
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1tablespoon lard or butter
- 1large white onion, chopped
- 1pound tomatoes, peeled, seeded and chopped (if fresh tomatoes are unsatisfactory, use imported canned whole tomatoes)
- 1green pepper, seeded and chopped
- 2quarts chicken broth
- 1pound chicken breasts, poached and shredded
- ½lime, sliced
- Tortilla chips for garnish
- Chilis of choice for garnish
- ½medium white onion for garnish
- 3limes, chopped, for garnish
Nutritional analysis per serving (6 servings)
275 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 27 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan melt lard or butter. Add onion, and cook until translucent. Do not brown. Add tomatoes, and cook over high flame for about 3 minutes. Stir in the green peppers and chicken broth. Simmer about 10 minutes. Add lime slices, and let simmer for 5 more minutes. Add salt to taste.
- Step 2
Place some tortilla chips in each bowl; add equal parts of the shredded chicken. Pour hot soup over everything.
- Step 3
Serve garnished with chopped onions, ground hot chilis and chopped lime.
Private Notes