Pati Jinich - How to Make 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.

Turn on high heat and add 2 pounds of chicken breast to heated water.

Add 3 bay leaves, 3 whole cloves, 1 teaspoon oregano, 1/2 teaspoon thyme, 2.5 teaspoons salt, and some pepper to the pot.

Cook for about 40 minutes until the chicken is moist.

Let the chicken cool a bit, then strain the broth to use as the base of the soup.

Make a Yucatecan sofrito by heating oil in a pan and adding 1/2 of a red onion; sauté until softened.

Add chopped tomatoes to the sofrito and let it break down.

Shred the cooked chicken and add it back to the pot with the seasoned chicken broth.

Cut tortillas into thick strips and fry them in oil for about 10 seconds per side until crispy; sprinkle with salt afterward.

Squeeze the juice of the lima into the soup and add a couple of slices of the lima as garnish.

Cooking Techniques

Equipment Needed

Spice Level: