Sopa de Lima (Yucatan Lime Soup)

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5

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  • on January 08, 2013

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    Very yummy and pretty easy. I always cook my soups for at least 3 hours and this was no exception. I did however change it up a bit by starting with a large pan with around 2 1/2 quarts of water and put in 2 large skin on and bone in chicken breasts.I figured why not make my own stock. Of course you will need to skim off the foam that forms. I let this cook for around 3 hours very gently. I measured out the broth to make sure it was the 2 quarts. Sauted the veggies then added them to the broth. Let cook for another hour. I got bagged tortilla chips. Threw a couple handfulls of tortilla chips into soup, made it tasty and slightly thick.

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