Recipe: Lime Soup (Sopa De Lima)
Tagged: avocado, recipe“Vegetable oil for frying
8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips
1 8- to 9-inch stick Mexican cinnamon, broken into pieces 2 teaspoons dried Mexican oregano
5 whole cloves
8 cups chicken stock
1 pound chicken breast, cut into 3/4 inch dice
4 to 6 tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish
Salt
8 ounces shredded Monterey Jack cheese
2 avocados, peeled and cut into 1/2-inch dice
1/2 cup finely sliced cilantro leaves.”*
Follow link for how to prepare
Posted on: October 24th, 2007Curation from Tomás
Filed Under: 1. Hispanic News, Food
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