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Sopa de Lima
The Yucatán's bright chicken soup, perfumed with lima agria (sweet-tart Yucatecan lime), charred aromatics and warm spices, topped with crisp tortilla strips.
Notes
Starter recipe; adjust to taste. Add the lime juice at the end; boiling it turns it bitter.
RECIPE CARD
Sopa de Lima
Yield: 6 servings | Time: 1 hour 15 minutes
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Ingredients
- 2 lb Bone-in chicken thighs and breasts
- 10 cups Water or light chicken stock
- 1 White onion, halved (one half charred, one half diced)
- 1 head Garlic, halved and charred
- 4 Whole cloves, 6 allspice berries, 1 cinnamon stick, 1 tsp black peppercorns
- 1 tsp Dried Mexican oregano
- 2 Tbsp Oil
- 1 Green bell pepper, diced
- 2 Roma tomatoes, diced
- 1 Habanero, whole (for gentle heat)
- 3 Limas agrias (Yucatecan limes), or 2 limes plus 1 tsp grapefruit zest and a squeeze of orange
- Salt
- Corn tortillas, cut into strips and fried crisp
- Cilantro, sliced lime and avocado to serve
Instructions
- Simmer the chicken in the water with the charred onion half, charred garlic, spices and oregano for 35–40 minutes until tender. Remove the chicken, shred it, and strain the broth.
- Sauté the diced onion, bell pepper and tomato in oil until soft, 6–8 minutes.
- Add the strained broth, the whole habanero and the zest of one lima. Simmer 10 minutes.
- Return the chicken, add the juice of the limas and season with salt. Remove the habanero.
- Ladle into bowls and top with fried tortilla strips, a slice of lima, cilantro and avocado.
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