Sopa de lima mexicana

Ingredientes

• 1 white onion (about 200g)
• 1 jalapeno, diced with seeds removed
• 1 poblano, diced with seeds removed
• 15 oz can fire-roasted tomatoes with green chiles
• 4 cloves garlic, minced
• 4 oz Butler soy curls
• 1 tsp poultry seasoning
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 64 oz low-sodium vegetable broth
• 4 red potatoes, diced
• 2 tsp Mexican oregano
• 2 Tbls freshly squeezed lime juice (about 2 limes)
• 1 lime cut into slices
• corn tortillas cut into strips and fresh cilantro for garnish

Preparación

1. 1

   Add soy curls to a bowl and cover with water to rehydrate

2. 2

   Dice onion and add to a dutch oven along with several tablespoons of broth or water

3. 3

   Saute over med-low heat until softened

4. 4

   Clean & dice chiles and stir them into the pot, saute another few minutes

5. 5

   Stir in diced tomatoes and saute for another few minutes

6. 6

   Stir in minced garlic and saute for 30 seconds

7. 7

   Drain soy curls, squeezing to remove excess moisture

8. 8

   Stir in soy curls, poultry seasoning, cumin, salt, and pepper

9. 9

   Add broth and potatoes and bring to a boil

10. 10

    Boil for 10-15 minutes, then reduce heat to a simmer

11. 11

    Stir in oregano, lime juice, and lime slices

12. 12

    Simmer 5 minutes then remove lime slices immediately

13. 13

    Cur tortillas into strips and toast until crispy

14. 14

    Serve soup with fresh lime, cilantro, and tortillas strips