Sopa De Lima
Ingredients
- 2 boneless skinless chicken breasts ⓘ
- 3 garlic cloves, minced ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1/8 teaspoon ground cloves ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/4 teaspoon cayenne ⓘ
- 1 medium red onion, chopped ⓘ
- 1 green bell pepper, finely chopped ⓘ
- 1 -2 jalapeno pepper, seeded and minced ⓘ
- 3 roma tomatoes, chopped ⓘ
- 2 tablespoons olive oil
- 6 (6 inch) corn tortillas, cut into 1/4-inch strips ⓘ
- 1 medium avocado, pitted, peeled and chopped ⓘ
- fresh cilantro ⓘ
- 4 key limes ⓘ
Instructions
- In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
- Cover and cook on low for 6 to 8 hours.
- Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
- Heat oil in a medium-size skillet and saute the tortilla strips until crisp, drain on paper towels.
- Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
- Top each serving with chopped avocado, cilantro and tortilla strips.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).