Sopa de lima (Yucatecan lime soup) from doctored store-bought broth, with crispy tortilla strips and shredded chicken
Rick Bayless · ♥ 321 likes · 7.7K views · 24 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- store-bought broth
- black pepper
- Mexican oregano
- cloves
- Mexican cinnamon
- sliced limes
- tortillas
Grind black pepper, Mexican oregano, cloves and a little Mexican cinnamon to a powder in a molcajete; add to the simmering broth.
- 2 whole kaffir lime leaves
Add the lime end pieces to the soup pot, keeping the slices for garnish; toss in a couple of kaffir lime leaves for the sour lima aroma.
- white onion
- red tomato
- green bell pepper
Cut white onion, red tomato and green bell pepper into about half-inch pieces.
Pour most of the oil out of the frying pot, add the vegetables and stir a few minutes until soft.
- 2 whole chicken breast halves
Add the spiced broth and a couple of chicken breast halves; set the lid askew and simmer gently about half an hour.