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Mexican   -   Sopa De Lima (Soup With Lime)   adapted from Yucatan Cookbook

  • 1 Large Chicken -- cut up
  • 1 Head Garlic -- roasted and chopped
  • 1 Medium Onion -- sliced
  • 1 Medium Onion -- chopped
  • 4 Medium Roma Tomato -- chopped
  • 3 Medium Sour Limes
  • 2 Medium Habanero Chiles -- chopped
  • 1 Medium Avocado -- chopped
  • 1 Sprig Mint
  • 1 Sprig Epazote
  • 1 Teaspoon Oregano
  • 3 Medium Bay Leaf
  • 1 Teaspoon Chicken Bouillon -- ground
  • 1 Dozen Tortillas -- chopped into squares
  • 5 Tablespoons Olive Oil
Directions Put chicken into 2 quarts of water. Add sliced onion, garlic, 1 thinly sliced lime and the juice from another, the mint, epazote, bay leaves, oregano and chicken bouillon. Cover and simmer for 40 minutes. Remove chicken and shred. Saute onion, tomato and chiles for 5 minutes. Remove from heat and add lime juice and avocado. Saute tortilla squares in oil until crisp. To serve. Put tortilla pieces in bottom of the soup bowl, add shredded chicken, then broth. Serve tomato-onion mixture on the side as a topping.
Serves 4
Time to Make 0:00

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