Sopa De Lima (Merida, Yucatan) Recipe - Cooking Index
2 | Limas - (green-yellow lime), only the juice | |
2 | Limas - cut in slices | |
8 | Tortillas de maiz (corn) cut in large pieces | |
1 | Chicken breast | |
4 cups | 948ml | Chicken broth - (home-made) |
1 teaspoon | 5ml | Chicken bouillon - dried |
4 | Jitomates - (red tomatoes) | |
1 | Onion - finely chopped | |
Green chiles serranos - optional | ||
1 | Avocado | |
Vegetable oil | ||
Salt and pepper |
Fry the tortilla slices in vegetable oil until. Let stand in absorbent paper.
Saute the onion in oil in the soup pan until transparent. Add the chicken broth, chicken bouillon, chicken pieces and chiles. Cook over medium heat for 20 minutes. Salt and pepper to taste.
Garnish with avocado slices and wedge of lime.
Source:
Patricia Wriedt - Mexico City
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.