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Sopa De Lima (Mexican Lime Soup)

Reviewed: Feb. 19, 2011
One fourth of a recipe served two of us generously at lunch. I wanted something not too heavy to go with grilled scallop ceviche. I used half of a large chicken breast for 1/4 recipe. I added some leftover crumbly taco chips and cilantro to the broth near the end. Next time I will add cilantro to the broth initially. It has just the right amount of tartness but could use some more heat. I'll leave pepper seeds in next time.
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