Sopa de Lima


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Sponsored video by Banyan-Tree, Mayakoba | featuring Chef José Cayetano

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Use 2 bell peppers of two different colors. Cut both bell peppers into halves, then cut into slices.

Split onion in half from pole to pole and set one half aside. Cut the other half into slices.

Cut one Roma tomato into slices.

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Add 2 tablespoons of olive oil to a sauce pan. Place other half in a large saucepan. Set heat to medium high to heat up oil. Meanwhile, cut chicken breast into strips. Add chicken to saucepan and sauté for a few minutes.

Then add vegetables. Cook ingredients for about 2 minutes. Then add 1-2 cups of Chicken broth. Set heat to low and let simmer for 5 minutes.

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Cut limes into halves and squeeze out lima juice into a small bowl. Then add juice to the soup.

[/trg_recipe_method][trg_recipe_method method_title=”Prepare toppings”]

Cut 1/2 lime into very thin slices. Heat up 1 tablespoon of oil in a sauce pan and add limes. Toast them at high heat for 2-3 minutes. These limes will give the soup an extra special aroma.

Cut tortillas into fine strips.Add 1/4 cup oil to a second sauce pan and set heat to medium high. When oil is hot, add tortilla strips and fry them for 2-3 minutes. When they turn crispy, take them out and place them on a paper towel.

[/trg_recipe_method][trg_recipe_method method_title=”Ready to serve!”]

Use a soup spoon to transfer soup to a small bowl. Top with toasted lime slices and fried tortillas. Garnish with a cilantro leaf.

You can serve the soup with a few more lima wedges if you like more sourness.



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