Sopa de Lima

Since it's snowing it seemed like a good soup day. J naturally didn't try it but everyone else was really liked it. Being the lime lover that I am I was drawn to this. I was a little concerned that it might be too tart with 6 limes in it so I only put the juice of 5 and it was perfect - you could taste the lime but it wasn't too tart. I may just try 6 next time...

Dad tried it and said, "Mmmm, this is good. This is a keeper. It tastes very similar to what we ate in Mexico." Nice.

(I love that my picture is upside down - it just adds character, don't you think?)

Sopa de Lima (Mexican Lime Soup)

9 C chicken broth

1 C shredded chicken 

1 tsp onion powder

5 cloves garlic, minced

2 tsp dried oregano

1 tsp salt

1 tsp ground black pepper

1/2 tsp dried thyme leaves

1 tsp olive oil

1 poblano pepper, seeded and minced

4 green onions, chopped

3 large roma tomatoes

1 can black beans, rinsed

5-6 limes, juiced (to taste)

1/2 lime

1/3 C chopped fresh cilantro

Cooked rice

Sour cream

Tortilla chips or strips

Combine broth, chicken, onion powder, garlic, oregano, salt, pepper and thyme in a large stock pot; bring to a simmer.  Meanwhile, in a skillet, heat the oil over medium-hot heat; add minced pepper, onions, and tomatoes and cook until tender, about 5 minutes. (You may need to turn the heat down to medium so they don’t scorch.)  Add tomato mixture to soup along with black beans; bring back to a boil. Add lime juice and the 1/2 lime; cook another 10 minutes over medium heat. Remove pot from heat and remove the 1/2 lime; stir in the cilantro.

Put a scoop of rice in each soup bowl* then top with soup. Add sour cream and chips if desired. 

*If you add the rice to the soup bowls rather than the whole soup it keeps the rice from getting soggy and soaking up all the broth so store any left over rice separately as well.  

Serves 8.

Altered slightly from a recipe on allrecipes.com.