Preparar Sopa De Lima

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides a plant-based protein, while canned beans offer a budget-friendly alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and using water with bouillon is economical.

tortillas

🥗Healthier: baked tortilla chips

💰Cheaper: store-bought tortilla chips

Baked tortilla chips reduce calories, while store-bought options save time.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper adds flavor without heat, while green chili is a more affordable spicy option.

Start by making the broth using chicken with bones for better flavor.

Add a large onion cut into big pieces and a few cloves of garlic to the pot.

You can use chicken broth or just water for the broth.

Roast the limes on a skillet or wrap them in aluminum foil and place them in the oven to reduce their sourness.

Strain the broth and remove the chicken pieces.

Remove the skin from the chicken to reduce fat in the broth.

Let the chicken cool before shredding it for the soup.

Heat 2 teaspoons of avocado oil in a pot.

Add half a medium onion, chopped, to the pot and sauté until softened.

Add 2 cloves of finely chopped garlic to the onions and cook briefly.

Add diced tomatoes (1 large or 2 small) to the pot.

Add one green and one red bell pepper, chopped, to the pot.

Add fresh herbs: mint, cilantro, oregano, and thyme to the pot for flavor.

Squeeze the juice of the roasted limes into the pot.

Add the shredded chicken back into the pot with the broth and herbs.

Let the soup simmer to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level: