Recipe: Yucatan Chicken-Lime Soup (Sopa de Lima)

YUCATAN CHICKEN-LIME SOUP (SOPA DE LIMA)

"This is about the best chicken soup that I've ever tasted. Plus, it's good for you. Lime juice is loaded with immune-boosting vitamin C. Chile peppers blast open stuffed sinuses. And garlic acts as an antibiotic. I can't think of a better remedy for a cold or rainy day."

4 corn tortillas (6-inch diameter), cut into thin strips
1 large tomato, halved crosswise and seeded
1 tablespoon olive oil
1 medium onion, finely chopped
8 cloves garlic, minced
2 to 8 Serrano chile peppers, thinly sliced* (wear plastic gloves when handling)
4 cups Chicken Stock or fat-free reduced-sodium chicken broth
1 cups shredded cooked chicken breast
1 bay leaf
4 to 6 tablespoons lime juice
1/4 cup chopped fresh cilantro
Salt and ground black pepper (to taste)

Preheat the oven to 400 degrees F.

Arrange the tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool.

Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin. Set aside.

Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and chile peppers. Cook for 4 minutes, or until the onions are soft but not brown.

Stir in the tomatoes, stock or broth, chicken, and bay leaf. Simmer for 5 minutes.

Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Remove and discard the bay leaf. Taste and add more lime juice, if desired.

Ladle into serving bowls and sprinkle each with some of the tortilla strips.

*Cooking Tip: If you have an asbestos tongue, add the full amount of serrano chile peppers.

Makes 4 servings
Source: Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, the Caribbean, Brazil, and Beyond