Mexican food uses a lot of chicken, plus lime, gives a uniquely favorable dinner.
Pollo Con Sopa de Lima (Spanish)
Serves 6
8-10 organic lime (16-20 liquid lime juice)
2 organic chicken breasts, cut in half
1 Tbs. (15 ml) olive oil
1 chopped organic onion
5 minced cloves of garlic
3 cups (750 ml). organic chicken broth
2 tsp. (9 g) dried oregano
1 diced organic avocado
2 ounces (60 g) questo fresco, ricotta salata, mild feta cheese, or dairy-free cheese
organic (gluten-free) tortilla chips
1 jalapeño chile, seeded and minced or diced green chiles to taste
uno 1. Cut two limes into wedges and set aside.
dos 2. Juice the rest of the limes.
tres 3. Season the chicken breasts with black pepper.
cuatro 4. Warm the oil over medium heat in a large pot.
cinco 5. Add the chicken, turn once, until browned about 5 minutes.
seis 6. Transfer to a plate.
siete 7. Add the to the pot and sauté the onions about 4 minutes.
ocho 8. Stir in the garlic and optional chile for a minute.
nueve 9. Stir in the broth, 3 cups (750 ml) water, the lime juice, and the oregano.
diez 10. Raise the heat to high and bring to boil.
once 11. Skim off any foam on the surface.
doce 12. Reduce to medium-low, cover partially, and simmer about 40 minutes.
trece 13. Keep the soup at a simmer and remove the chicken.
catorce 14. Skin the meat into bite-sized pieces.
quince 15. Stir the chicken into the soup.
dieciséis 16. Serve with slices of avocado, cheese, tortilla chips, and lime wedges at the table.
-modified Soup of the Day
