Sopa de Lima

Isabel Orozco-Moore’s sopa de lima cooks chicken in a tomato, onion and Anaheim-pepper broth with ground cinnamon and cloves. The chicken is shredded and returned, and lime juice joins the same soup before bowls receive tortilla strips and supplied diced avocado.

Olive oil heats in the selected large pot. Supplied diced Roma tomatoes, yellow onion and seeded diced Anaheim pepper cook with occasional stirring for about eight minutes. Ground cinnamon, cloves and kosher salt are stirred in and cook for five more minutes, followed by the supplied minced garlic for about one minute.

Chicken broth and the supplied boneless skinless chicken breasts join the pot. The mixture comes to the boil over high heat, then simmers covered over low heat for twenty minutes before leaving the heat. Any foam or impurities at the surface are scooped off and discarded.

The cooked chicken transfers to a bowl and is shredded with two forks. It returns to the same pot with the measured lime juice. In the selected juice-extraction tip, the limes are rolled on the counter with a palm before cutting and juicing. The soup is tasted and given extra salt if needed.

The soup is served in bowls with prepared tortilla strips and supplied diced avocado. The narrative also suggests a cilantro garnish. Orozco-Moore identifies the soup with Mexico’s Yucatán Peninsula.