Sopa De Lima

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sopa De Lima to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sopa De Lima, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 9 cups chicken broth
• 5 skinless, boneless chicken
• breast halves
• 1 large red onion, quartered
• 5 cloves garlic, chopped
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon vegetable oil
• 4 green onions, chopped
• 1 large green chile pepper,
• seeded and chopped
• 2 large tomatoes, peeled and
• chopped
• 6 limes, juiced
• 1/2 lime
• 1/2 cup chopped fresh cilantro

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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

Step 2: Technique & Execution

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Step 3: Technique & Execution

Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot

Step 4: Technique & Execution

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

Step 5: Technique & Execution

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

Step 6: Technique & Execution

Season with the salt; return the soup to a simmer