Sopa de Lima (Yucatan Lime Soup)

🧂 Ingredients

• 500 g Chicken(Bone-in, skin-on chicken pieces (thighs and/or drumsticks recommended for flavor))
• 4 Lima or Key Limes(Freshly squeezed juice, plus extra for garnish)
• 2 Tomatoes(Medium, ripe)
• 1 White Onion(Medium, quartered)
• 2 cloves Garlic(Peeled)
• 1 Habanero Pepper(Whole, stem removed. Adjust to spice preference.)
• 1.5 L Chicken Broth(Low sodium, if possible)
• 0.5 bunch Cilantro(Fresh, stems and leaves, for simmering)
• 4 Corn Tortillas(Cut into thin strips)
• 0.25 cup Vegetable Oil(For frying tortilla strips)
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the Chicken Broth: Place the chicken pieces in a large pot. Add the quartered onion, garlic cloves, whole habanero pepper (stem removed), and half the bunch of cilantro. Pour in the chicken broth and enough water to just cover the chicken. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 30-40 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface during simmering.

   ⏱️ 30-40 minutes
2. 2

   Shred the Chicken and Strain the Broth: Carefully remove the cooked chicken from the pot and set aside on a plate to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the solids (onion, garlic, habanero, cilantro). Taste the broth and season generously with salt and freshly ground black pepper.

   ⏱️ 10 minutes
3. 3

   Prepare the Tortilla Strips: While the chicken cools, heat the vegetable oil in a small skillet over medium-high heat until shimmering. Add the corn tortilla strips in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

   ⏱️ 10 minutes
4. 4

   Char the Tomatoes (Optional but Recommended): For deeper flavor, you can char the tomatoes. Place whole tomatoes directly over a gas burner flame or under a broiler until the skins are blackened and blistered on all sides. Let cool slightly, then peel and roughly chop them. Add the chopped charred tomatoes to the strained broth.

   ⏱️ 5 minutes
5. 5

   Combine and Finish the Soup: Return the strained broth (with or without charred tomatoes) to a simmer over medium heat. Stir in the fresh lime juice and the shredded chicken. Heat through for about 5 minutes. Taste and adjust seasoning with salt, pepper, and more lime juice if desired.

   ⏱️ 5 minutes
6. 6

   Serve: Ladle the hot soup into bowls. Garnish generously with the crispy tortilla strips. Float a thin slice of fresh lime on top of each bowl. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The habanero adds a subtle heat. If you prefer a spicier soup, you can prick the habanero with a fork before adding it to the broth, or add a small amount of finely minced habanero to individual bowls. Remember to remove the whole habanero before serving if you want to control the spice level.
• ✓Key limes are traditional, but regular limes can be substituted if key limes are unavailable. The flavor will be slightly less floral.
• ✓For an even richer broth, you can use bone-in chicken thighs and/or drumsticks.
• ✓The crispy tortilla strips are essential for texture. Ensure they are well-drained to avoid making the soup greasy.

🔄 Variations

• Add diced avocado to each bowl just before serving.
• Include a pinch of ground cumin in the broth for added depth.
• Serve with a dollop of Mexican crema or sour cream.

🥗 Nutrition

Per serving