Sopa de Lima

• porciones: 6 servings

Ingredientes

2 tablespoons extra virgin olive oil

2 cups small diced white onion, (1 onion)

2 cups small diced green bell peppers, (2 medium peppers)

½ cup seeds removed and finely diced jalapeño, (about 2 jalapeños)

6 garlic cloves, (minced)

2 teaspoons Kosher salt

½ teaspoon black pepper

2 [15-ounce] cans fire roasted tomatoes, (drained)

8 cups chicken broth

2 teaspoons dried oregano

2 bay leaves

4 cups shredded cooked chicken, (I use rotisserie)

6 tbsp freshly squeezed lime juice (or 3 limes)

2 tbsp minced cilantro leaves (for serving)

Tortilla chips (optional for serving)

Cubed avocado (optional for serving)

Instrucciones

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeño, garlic, salt, pepper and cook, stirring, until the veggies are tender, about 8 minutes.

Increase the heat to medium-high. Add the drained cans of tomato, broth, oregano and bay leaves, stir and bring to a rapid simmer. Reduce the heat so that it is lightly simmering, over medium-low heat, cover and let the flavors meld for about 10 minutes.

Stir in the chicken and the lime juice and let simmer for 5 more minutes.

To serve, ladle into bowls and garnish with cilantro, some crushed corn tortilla chips, and the cubed avocado.

Nutrición

• Calorías: 260 kcal
• Grasa Total: 12 g
• Grasa Saturada: 2 g
• Grasa No Saturada: 8 g
• Colesterol: 76 mg
• Sodio: 2013 mg
• Carbohidratos Totales: 12 g
• Fibra Dietética: 2 g
• Azúcares Totales: 5 g
• Proteína: 27 g