Lime Soup - Sopa de limaTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:46.6 kcal
Proteins:4.1 g
Fats:1.8 g
Carbohydrate:4.3 g
Fibers:0.8 g
Sugar:1.3 g
Cholesterol:8.4 mg
Sodium:107.3 mg
Calcium:13.3 mg
Energy:168 kcal
Proteins:14.6 g
Fats:6.5 g
Carbohydrate:15.6 g
Fibers:2.8 g
Sugar:4.6 g
Cholesterol:30.4 mg
Sodium:386.6 mg
Calcium:47.9 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
ml
chicken stock
2
chicken breasts
2
tomatoes
3
sweet limes
1
chilaca or chile negra or guero chili
1
habanero chili
1
sprig of cilantro
1
sprig of epazote (if available)
melted lard or oil
METHOD
- Cut the tortillas into strips; fry gently in a little melted lard; drain and place on paper towels;
- dry roast the tomato to make it easier to peel; purée in a blender; fry it with 1 tbsp. oil;
- fry the habanero chili in a little oil; chop and season with salt; sprinkle with lime juice;
- in a large pot; simmer the turkey or chicken in the chicken broth with the limes, chilaca or guëro chili, the tomato purée, the cilantro and the epazote;
- when the poultry is cooked, remove the soup from the heat and let cool;
- shred the turkey or chicken breasts or cut into thin slices; return to the soup and heat through;
- serve hot with tortilla strips and the sliced habanero chilies.
CHEF'S NOTES
