Could chicken stock be used instead of water? Will it add more flavor?u003cbr/u003e

In this case, it really won’t because you are simmering the chicken for a period of time that will allow flavor to develop so it’s not needed.u003cbr/u003e

Can any part of this recipe be done in advance?u003cbr/u003e

Yes! You could roast the poblanos ahead of time and place them in a gallon freezer bag to sweat, remove the skin, chop them and put them in a tightly sealed container in the refrigerator until you make the soup. Just be sure to take them out of the fridge when you start making the soup so that the chiles can come to room temperature before adding them.u003cbr/u003e

What is the difference between using boneless skinless chicken thighs and bone in skin on breasts?u003cbr/u003e

Using boneless skinless thighs cooks down a little on the cooking time, as well as not having to worry about pulling skin off and removing bones when it’s time to shred the meat. I think chicken thighs hold up very well to braising, and if you prefer you can certainly use bone in skin on thighs here. u003cbr/u003e

Would boneless skinless chicken breasts work in this recipe?u003cbr/u003e

You can use them, but there is more risk that the chicken will turn out a bit rubbery. If you want to use them here I advise trying to avoid leftovers, because the chicken will toughen when you reheat the soup. If you want to use breast meat you are better off going with bone in skin on.u003cbr/u003e

I don’t care for cilantro or cinnamon. Can I leave them out? u003cbr/u003e

You certainly can! The soup will not have quite the same flavor but if there are ingredients you don’t like, it’s ok to omit them here.u003cbr/u003e

Sopa de Lima

Ingredients

Units Scale

4 boneless skinless Chicken Thighs (about 2 pounds)
2 1/2 tsp Salt, divided
1 tsp Black Pepper, divided
1 Tbsp Oil
4 large Poblano Chiles (about a pound)
3 large Yellow Onions, sliced very thin
3 cloves Garlic, chopped
6 cups Water
2 whole Cinnamon Sticks
2 28 ounce cans Crushed Tomatoes
1 bunch Cilantro, chopped (about 2 cups)
Juice and zest of 2 Limes

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Instructions

Heat the oven to 450 degrees. While the oven heats, chop the stem end off the poblano chilies and remove the seeds and cut them in half lengthwise. Put them on a baking sheet skin side down.
Roast the chilies on the bottom rack of the oven for 30 to 40 minutes or until the skin is charred and pulling away, turning them over halfway through cooking. Once the chilies are done roasting, put them in a gallon freezer bag and seal. Leave the chilies in the bag to sweat for about 10 minutes. This will help the skin come off the chilies more easily.
While the chilies are roasting, heat the tablespoon of oil in a large dutch oven over medium high heat to begin cooking the chicken.
While the pot warms up, season the boneless skinless chicken thighs with 1 tsp of the salt and 1/2 tsp of the pepper.
Add the chicken to the pot and cook for about 5 minutes on each side until nicely browned. While the chicken browns, peel and slice the onions very thinly.
Remove the chicken thighs from the pot and place on a plate. Add the onions, remaining 1 1/2 tsp salt and 1/2 tsp black pepper, and chopped garlic to the pot and cook for about 5 to 10 minutes, until the onions soften and begin to brown.
While the chicken rests and the onions cook, remove the chilies from the bag and peel the skin off and chop into half inch square pieces. Then, remove the zest from the limes and juice them and chop the cilantro.
Place the chicken thighs back in the pot and add the 6 cups of water and the 2 cinnamon sticks to the pot and bring to a boil.
Reduce the heat to a simmer and cook uncovered for about 30 minutes. After about 30 minutes, pull the chicken thighs back out of the pot and return to the plate.
Discard the cinnamon sticks and add the canned crushed tomatoes and chopped poblanos to the pot and stir to combine.
Using two forks, shred the chicken and return it to the pot. Add the chopped cilantro and lime juice and lime zest. Serve all by itself or with warm tortillas, or a quesadilla.

Notes

You can use bone in breasts or thighs, just be sure to simmer them for about an hour to ensure doneness before removing them from the pot to shred the meat.

For extra heat, substitute some of the black pepper for cayenne pepper. Start with about 1/8 of a teaspoon and slowly increase over the course of cooking.

Author: Amy
Prep Time: 15 minutes
Additional Time: 15 minutes
Cook Time: 45 minutes
Category: Soups, Stews, and Broths

Nutrition

Serving Size: 1
Calories: 226
Sugar: 16
Sodium: 1226
Fat: 7
Saturated Fat: 2
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 28
Fiber: 6
Protein: 18
Cholesterol: 68