Well apparently I am on a cooking binge this week. I am blaming it on the fact that school start next week, and I need to get all of my projects out of the way now, since I won't have much time to do them come next week.
This is a a very light soup that is perfect for summer. I have a very low tolerence for spicy food, so I make mine very mild, but you can definitely make adjustments to crank up the heat!
Sopa de Lima
9 cups of chicken broth
2 1/2 boneless, skinless chicken breasts
1 red onion chopped
5 cloves of garlic minced
2 tsp. dried oregano
dash of dried thyme
salt and pepper
vegatable oil
4 green onions chopped
1 chili pepper chopped (I take the seeds out, but you can definitely leave them in, or sub in a different pepper)
2 large tomatos chopped
6 limes
1. In a pot bring the broth, chicken, onion, garlic, oregano, and thyme to a boil. Reduce to a simmer until the chicken is fully cooked.
2. Once the chicken is cooked, take it out of the pot, and shred it.
3. In a seperate pan sautee the green onions and tomatoes in the oil for approximately 7 minutes.
4. Return chicken to pot, add green onions and tomatoes, add the juice of the six limes, and allow to heat for approximately 10 more minutes.
5. Salt and pepper to taste.
6. Serve and enjoy!
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