Sopa De Lima (Mexican Lime Soup)

Ingredients · for 8 (scales to your household)

• 9 cups Chicken broth $4.73
• 5 Skinless, boneless chicken breast halves $18.75
• 1 Red onion $0.60
• 5 cloves Garlic $0.15
• 2 teaspoons Dried oregano $0.15
• 1 teaspoon Salt $0.05
• 1 teaspoon Ground black pepper $0.14
• 1/2 teaspoon Dried thyme $0.04
• 1 tablespoon Vegetable oil $0.08
• 4 Green onions $1.13
• 1 Green chile pepper $0.25
• 2 Tomatoes $1.18
• 6 Limes $5.04
• 1/2 Lime $0.42
• 1/2 cup Cilantro $0.20
• 1/2 cup Tortilla chips $0.14

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
2. Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Per serving