1. Heat olive oil in a large saucepan over medium heat. Add garlic, onion, bell pepper, jalapeno and tomato and cook for 2 minutes, stirring occasionally. Season with salt, pepper, oregano and bay leaf.
2. Add chicken stock, lime juice and chicken; bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
3. Ladle soup into bowls and garnish with avocado, tortilla strips and lime slices. (While eating the soup, press the limes with your spoon to release more fresh lime flavor.)
Sopa de Lima (Mexican Lime Soup)
Serves 4
All you need:
1 tablespoon olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
2 jalapeños, seeded and diced
1 tomato, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 bay leaf
8 cups chicken stock
Juice of 3 limes
2 cups shredded chicken
Diced avocado, tortilla strips and lime slices for garnish
All you do:
1. Heat olive oil in a large saucepan over medium heat. Add garlic, onion, bell pepper, jalapeno and tomato and cook for 2 minutes, stirring occasionally. Season with salt, pepper, oregano and bay leaf.
2. Add chicken stock, lime juice and chicken; bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
3. Ladle soup into bowls and garnish with avocado, tortilla strips and lime slices. (While eating the soup, press the limes with your spoon to release more fresh lime flavor.)