Sopa de Lima

About This Recipe

Sopa de lima is the signature soup of the Yucatán peninsula — a clear, fragrant chicken broth brightened with the unique lime of the region (lima, smaller and more aromatic than regular limes) and deepened by charred aromatics. The combination of the smoky, savoury broth with the citrus and crispy tortilla strips is one of the most refreshing and distinctive soups in Mexican cooking.

Ingredients

Serves 4

• 500 gchicken breast
• 2 largelimes(juice and zest)
• 2 mediumtomatoes(charred and diced)
• 1 largeonion(half charred, half finely diced)
• 4 clovesgarlic(charred)
• 1 largegreen pepper(charred and diced)
• 1.5 litrechicken stock
• 2 tbspoil
• 4corn tortillas(cut into strips, fried)
• 1 tspdried oregano
• 1 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Poach chicken

   Simmer chicken in stock 20 min. Remove and shred. Reserve stock.

2. 2

   Char aromatics

   Char tomato, half the onion, garlic, and green pepper directly over flame or in a dry pan.

3. 3

   Sauté base

   Dice charred veg. Sauté with remaining raw onion in oil 5 min. Add oregano.

4. 4

   Simmer

   Add reserved stock and sautéed veg. Simmer 15 min. Add lime juice and zest.

5. 5

   Serve

   Add shredded chicken. Ladle into bowls. Top with fried tortilla strips and fresh lime wedges.

Variations

• •

  Add avocado slices on top

• •

  Use turkey instead of chicken

• •

  Include black beans for substance

Storage

Refrigerate broth and chicken up to 3 days. Fry tortilla strips fresh and add just before serving.

Frequently Asked Questions