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Sopa de Lima

Sopa de Limaimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time60 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America

Ingredients:

For the broth:

  • 3 cloves garlic
  • 1 white onion, whole
  • 250 g chicken breasts
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 coffee spoon of freshly ground black pepper
  • Salt

For the sofrito:

  • 1 tablespoon vegetable oil
  • 1/2 red onion
  • 1 yellow pepper
  • 2 tomatoes
  • 1 lime, cut into thin slices
  • 1/2 bouquet of fresh coriander

Instructions:

  • In a large pot, place the chicken breasts and cover with 3 L of water.
  • Add garlic and peeled white onion, oregano, bay leaves, salt and pepper. Simmer over medium heat, partially covered, for 40 minutes.
  • Remove the chicken. Let it cool, then chop it coarsely.
  • Strain the broth through a colander in a large bowl, add the chicken and set aside.
  • Peel and chop the onion, dice the pepper and tomatoes.
  • In a large saucepan, heat the oil over high heat. Add onion, pepper and tomatoes. Cook for 10 minutes until vegetables are cooked through.
  • Pour the chicken broth with the shredded chicken into the pot and simmer for about 10 minutes.
  • Pour the soup into individual bowls and add two thin slices of lime and chopped coriander.
  • Serve with tortillas, if desired.

Energy

Total carbs

Sugar

Total fat

Saturated fat

Omega 3

Fibers

Sodium

165.5 Kcal

9.9 g

5.8 g

4.1 g

0.7 g

0.1 g

3.3 g

353.5 g

 

The nutritionist's advice:

This soup is typical of the Yucatan Peninsula. Its taste is refreshing even if the soup is served boiling. Feel free to use leftover chicken.