77. Is it really Sopa de Lima if you forget the Lima?

Blame it on the Duchesse.

After a few hours of steadily carousing with our dear friends Anne and Mark, I decided it was time to make some soup. Past time, probably, since it was past 11 p.m. already and we'd had nothing to eat except the panful of pepitas I'd toasted up earlier.

So I made something that was sort of like an approximation of Sopa de Lima, or Mexican soup with lime, but then I went and forgot to add the lime juice at the last minute. As the kids say, "Derp!"

That's OK. I'm putting the lime juice to good use–it's going in both (yes, two) of the soups I'm making today. Tra la!

Sopa sin Lima
Serves four tipsy adults and four noisy children, with a couple of batches of seconds devoured by I-don't-know-who

2 Tbsp olive oil
1 medium to large onion, diced
2 jalapeno chilies, minced
1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
6 cups chicken broth
1 15-ounce can diced tomatoes (or diced toms with chilies, if you really like spicy stuff)
6 small corn tortillas, cut into strips about 1/2" wide
Oil for frying
Juice of two limes
One additional lime, cut into wedges
Two green onions, thinly sliced

Heat olive oil in a soup pot over medium heat; add onion and jalapenos and cook, stirring occasionally, until all seems properly tender or you get tired of waiting for it to be done–about 5 minutes. Add chicken and cook, stirring, until chicken is no longer pink.

Add chicken broth and tomatoes; bring to a boil; reduce heat and simmer, uncovered (why uncovered? I probably forgot to cover it) until chicken is done and flavors have married and settled down, about 10 minutes.

Meanwhile: Heat oil for frying (about 1" deep) in a skillet. Add tortilla strips and cook, flipping with tongs as needed, until browned and crispy. Immediately remove as they crisp up and set aside to drain on paper towels.

When soup has simmered enough, leave the lime juice sitting on the counter and forget about stirring it into the soup. (Or: pat yourself on the back for remembering to include it.) Serve each bowl of piping-hot soup with a scattering of tortilla strips and green onions on top, plus another token lime wedge tucked in at the side.

About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Food and Drink, Recipes, Soup 365 and tagged , , , . Bookmark the permalink.

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