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sopa De Lima (lime And Tortilla Soup) 1 Large Red Bell Pepper, Seeded And Chopped
1 Onion, Minced
1 Clove Garlic, Minced
2 Tablespoons Oil
2 Tomatoes, Peeled, Seeded And Chopped
3 Fresh Jalapeņo Chiles, Seeded And Minced
6 Cups Chicken Broth
1 Lime, Halved Crosswise And Juiced
(reserve The Juice And Shells)
3 Tablespoons Oil
6 Small Corn Tortillas, Halved And Cut Crosswise
Into 1/2-inch Strips
1 1/2 Cups Cooked And Shredded Chicken Breast
salt, To Taste
pepper, To Taste
6 Lime Slices in Saucepan, Cook Red Bell Pepper, Onion And Garlic In 2 Tablespoons Of Oil Over Low Heat, Stirring Until Pepper Is Softened. Add Tomatoes And Cook, Stirring, For 2 Minutes. Add Chiles, Broth, Lime Juice And Shells. Bring The Liquid To A Boil And Simmer For 5 Minutes. Discard Lime Shells. in Large Skillet, Heat Remaining 3 Tablespoons Of Oil Over Moderate Heat Until Hot, But Not Smoking. Cook Tortilla Strips In Batches, Stirring Until Golden And Crisp, About 30 Seconds To 1 Minute. Transfer Strips To Paper Towels To Drain. Keep Strips Warm In A 250 Degree F Oven. Add Chicken To Broth Mixture And Simmer Until Chicken Is Heated Through. Season Soup With Salt And Pepper. to Serve, Ladle Into Bowls. Add Some Fried Tortilla Strips. Float A Lime Slice In The Center Of Each Serving. |
