Yucatecan sopa de lima with shreaded chicken and tortilla chips


Ingredients

Boneless skinless chicken tights

Boneless skinless chicken breasts

organic onion

organic peeled fresh garlic

organic lime

Tortilla chips

Organic tuna cilantro

Organic serrano and other fresh chili opitional

Diced tomato

Vegtable broth

Dried oregano

kosher salt,

freshly ground black pepper

olive oil

Method

Medium to large sauce pot , spotted spoons on tongs , garlic press or fine – toothed grated opitional

1 Cook the chicken

In a medium large sauce, pot , add the chicken and enough lightly salted water to cover two inchis making sure the chicken pieces are separated and bring to the boil . cook over high heat until opaque and cooked through 5 to 7 minutes.

using a spotted spoon or tongs transfer the chicken to a plate to cool then using a fork, Shred the chicken . Reserve 2 cups chicken cooking liquid . Wipe out the pot 1chicken cooking liquid . Wipe out the pot . While is cooking and cooling , prepare ingredients and start the soup

2. Peel and coursely chop enough onion to measure 1 or 2 tablespoon

Finely chop press and grate enough garlic to measure 1 or 2 tablespoon .

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