Sopa de Lima is a bright and citrusy chicken soup that will tantalize your taste buds. Whether you're coming down with a cold, or craving a light but comforting soup, this recipe is easy and delicious.
6corn tortillasabout 5 ½ inches in diameter, cut into ½-inch thick strips
3garlic clovesfinely chopped
Kosher salt and freshly ground black pepper
1jalapeño chilecored, seeded, and finely chopped, plus more as needed
1cup(240 grams) diced tomatoes, fresh or canned
1tablespoonchopped fresh oreganoor about ½ tablespoon dried oregano
4cups(960 ml) chicken stock or canned low-sodium broth
1cup(110 grams) cooked shredded chicken
¼cup(60 ml) fresh lime juice, plus more as needed
1poblano chileseeded and chopped
1ripe but not overly ripe or mushy avocadocut into ½-inch cubes
¼cup(10 grams) finely chopped fresh cilantro
1cup(80 grams) cotija Mexican cheese or feta, grated or finely chopped
1limecut into wedges
To make the tortilla strips: In a medium skillet over medium-high heat, add enough canola oil to reach a depth of ¼ inch and heat until a small piece of tortilla or a speck of salt immediately sizzles on contact. Cook the tortillas strips, a little at a time to avoid overcrowding, for 1 to 2 minutes on each side, or until golden brown and slightly puffed. Using tongs, transfer the tortillas to paper towels to drain. Sprinkle with salt.
To make the soup: In a large stockpot over low heat, heat the olive oil. Add the onion and garlic and cook for 10 minutes. Season with salt and pepper, stir in the jalapeño, and cook for another 2 minutes. Stir in the tomatoes and oregano and cook for 5 minutes more. Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low, cover, and cook for 30 minutes. Add the chicken and cook for another 5 minutes.
Just before serving, add the lime juice to the soup. Taste and adjust the seasoning, adding more salt, pepper, jalapeño, or lime juice if needed.
Ladle the soup into mugs or bowls, top each with tortilla strips and serve. Have all the garnishes arranged decoratively on a large serving plate and let guests add their own.
To lighten the recipe, you may bake the tortilla strips instead of frying them. Preheat the oven to 350°F. Lightly brush, drizzle, or spray oil on a baking sheet and arrange corn tortilla strips on top. It's ok if they slightly overlap, they will shrink a bit as they cook. Brush or spray the tops with more oil just until they are lightly coated. Bake for 20 to 25 minutes, stirring once or twice, until the they are lightly golden along the edges and crispy.