This delicious Sopa de Lima soup originates in Mexico. My husband introduced this to me when we were dating. Before we started dating, he went scuba diving in Cozumel and was served this soup. When he returned, he went on a mission trying to find the recipe. He found various recipes but they didn't seem right, so he created his own. He hit perfection! #SoNomNom4u
Sopa de Lima
1 boneless skinless chicken breast
1 large onion, quartered
1 large onion, chopped
1 jalepeno
1 can of chopped green chilies
1 can of hot Rotel
3 (32 oz) boxes/cans of chicken broth
2 TBSP Olive Oil
10 whole peppercorns ( use pepper grinder and crush mine to make it spicier.
1 bunch of fresh cilantro, chopped
1/2 cup fresh squeezed lime juice (approximately 3-6 limes, depending on size and juiciness)
Fritos
In a large pot, heat olive oil. Add quartered and chopped onions, jalepeno, green chilies, and Rotel. heat olive oil. Add Quartered and chopped onions, jalepeno, green chilies, and Rotel. Cook about 5 minutes then add broth and chicken breast and bring to a boil. Boil until whole chicken breast is completely cooked. (about 10-15 minutes) Turn off heat and remove chicken breast, shred with a fork or in a stand alone mixer with paddle. Add shredded chicken to soup. Stire in fresh chopped cilantro and lemon juice. Serve with Fritos.
INSTANT POT:
on SAUTE mode, heat olive oil. Add quartered and chopped onions, jalepeno, green chilies, and Rotel. Cook about 5 minutes then add broth and chicken breast. Put lid on Instant pot and press MANUAL and set time for 12 minutes. After 12 minutes, carefully release pressure. Remove chicken breast, shred with a fork or in a stand alone mixer with paddle. Add shredded chicken to soup. Stire in fresh chopped cilantro and lemon juice. Serve with Fritos.
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