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Ingredients
Sopa De Lima
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 stalks Celery
- 2 carrots
- 2 Tomatoes
- 2 Jalapeño (from a jar)
- 2 Tbsps Corn oil
- 1 l Chicken broth
- 3 Limes (1 organic)
- 1 tsp dried oregano
- 2 Chicken breasts (about 150 g)
- 2 ripe Avocados
- salt
- freshly ground peppers
- ½ handful freshly chopped cilantro
Peel and finely chop onions and garlic. Rinse, trim and thinly slice celery. Peel carrots, halve lengthwise, and thinly slice. Rinse, core and cut tomatoes into eighths. Slice jalapenos.
In a saucepan, sauté onion and garlic in oil. Add broth and the juice of two (non-organic) limes. Add celery and carrot slices, along with oregano. Place chicken breasts in pan and simmer over low heat, about 15 minutes. Remove chicken breasts and cut into strips. Cut the organic lime into slices and add to soup, along with tomatoes and jalapeno, in the last 5 minutes of cooking time. Return chicken to soup.
Halve avocados, remove pits, scoop out flesh, and cut into thin slices. At the end of the cooking time, place avocado slices in soup and season with salt and pepper. Divide soup among bowls and serve sprinkled with cilantro. Serve with tortilla chips, if desired.