Sopa de Lima with Corn Salsa

We blog about this recipe here.

Sopa de Lima with Corn Salsa

Food & Wine’s cookbook Best of the Best, published in 2015, included this recipe – which just happens to come from our daughter, Sara, and the Tacolicious cookbook.  We’ve already given you the corn salsa recipe (a stand-alone version) – but add it to this Sopa de Lima and you get one of our favorite summer dishes.  Hands down.  And it makes brilliant use of those garden fresh tomatoes which you got at the Farmers’ Market – or grew yourself.  For an even-quicker version use rotisserie chicken from the market and prepared chicken broth.
  • 1 1/2 c fresh corn kernels (2 ears)
  • 1 1/2 c diced tomato
  • 1/2 c chopped cilantro
  • 1/2 c finely diced red onion
  • 1 T finely chopped seeded jalapeno (optional – or to taste)
  • 1/4 c fresh lime juice
  • salt and pepper
  • 8 c chicken broth
  • 2 lb boneless, skinless chicken thighs
  • 1 tsp dried Mexican oregano – or regular dried oregano
  • Steamed white rice, crumbled queso fresco (optional), diced avocado for serving
  • wedges of lime for serving
In a medium bowl, toss the corn with the tomato, cilantro, onion, jalapeno and 1 T of the lime juice.  Season the corn salsa with the salt and pepper and let stand for about 20 minutes.
In a large pot, bring the stock to a boil.  Add the chicken thighs and simmer over moderate heat until cooked through – about 15 minutes.  Transfer the chicken to a bowl and let cool.  Shred the chicken.
Add the oregano and the remaining 3 T of lime juice to the soup and stir in the chicken.  Season with salt and pepper.  Ladle the soup over the rice and garnish with the corn salsa, queso fresco and avocado.  Serve with lime wedges.
Recipe brought to you by and Andy and Ann.



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