Continuing with the idea of fall being soup, stew, and chili season, I wanted to share my recipe for Sopa de Lima. It is a soup full of big flavors, with plenty of spice and saltiness and some tanginess and acidity from the lime juice.
- 1 Onion - Diced
- 3 Garlic Cloves - Minced
- 3 Celery Stalks - Diced
- 3 Carrots - Peeled and Diced
- 1 Yellow Squash - Quartered and Chopped
- 1 Zucchini - Quartered and Chopped
- 4 Chicken Thighs - Browned, Deboned, and Chopped
- 2 Quarts Chicken Broth
- 4 Tomatoes - Diced
- Fresh Cilantro - Chopped
- 1 Teaspoon Mexican Oregano
- 3 Jalapeños - Seeded and Diced
- Salt and Pepper
- Tortilla Chips
- Queso Fresco or a Mexican style cheese blend
- 2 Bay Leaves
- 4 limes - Juiced
|Sopa de Lima - I left the chips out of it this time and used a|
Mexican cheese blend instead of the queso fresco.
In a heavy bottom pot, I prefer a porcelain enameled Dutch over for this, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Cook about 10 minutes or until browned, stirring occasionally. Add in the jalapeños, squash, and zucchini and cook another 5 minutes. Add in the tomatoes, chicken, chicken broth, bay leaves, cilantro, Mexican oregano, and lime juice. Simmer for about an hour. Serve over a bed of tortilla chips, topped with the queso fresco and cilantro.