Sopa de Lima (Yucatecan Lime and Chicken Soup)
Local name: Sopa de lima
In short: A fragrant chicken broth with lime, tomato and green pepper, topped with shredded chicken and crisp tortilla strips. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 330 kcal
Sopa de lima is the soup of the Yucatán Peninsula, traditionally made with a local aromatic citrus called lima agria that is hard to find elsewhere. A clear chicken broth is flavored with garlic, tomato, green pepper and a little oregano, then finished with lime juice and a strip of peel. Crisp tortilla strips and shredded chicken go in each bowl, and some cooks add avocado. It is light, tangy and very easy to like.
Instructions
- Put the chicken, onion half, garlic, bay leaf, peppercorns, oregano, salt and water in a large pot. Bring to a boil, skim, then simmer gently for 30 to 35 minutes until the chicken is cooked through (74°C/165°F).
- Lift out the chicken. Strain the broth and discard the solids. When the chicken is cool enough to handle, shred the meat, discarding skin and bones.
- Heat the frying oil in a small skillet to 180°C (350°F). Fry the tortilla strips in batches for 1 to 2 minutes until golden and crisp. Drain on paper towels.
- Heat 1 tbsp oil in a clean pot over medium heat. Cook the chopped onion and bell pepper for 5 minutes until soft, then add the tomatoes and cook for 5 minutes more.
- Pour in the strained broth and add the whole habanero, if using. Simmer for 10 minutes. Remove the habanero before it bursts.
- Add the shredded chicken and warm it through. Take the pot off the heat and stir in the lime juice and zest. Taste and add salt or more lime.
- Ladle the soup into bowls and top with tortilla strips, cilantro and avocado. Serve with lime wedges.
Tips
- Lima agria is rare outside Yucatán. For a similar floral acidity, mix 3 parts regular lime juice with 1 part orange juice.
- Add the lime juice off the heat. Boiling lime juice turns the soup bitter and dulls its fresh flavor.
Questions and answers
What is lima agria?
A fragrant, thick-skinned citrus grown in Yucatán with a mildly bitter, floral flavor. Ordinary limes with a splash of orange juice are a workable substitute.
Is sopa de lima spicy?
Not really. The whole habanero adds aroma and a faint warmth if you remove it before it bursts. Serve a hot salsa on the side for those who want more heat.
Can I make sopa de lima ahead of time?
Yes. The broth and shredded chicken keep for 3 days in the fridge. Add the lime juice when reheating and fry the tortilla strips fresh.
How long does it take to make Sopa de Lima (Yucatecan Lime and Chicken Soup)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Sopa de Lima (Yucatecan Lime and Chicken Soup)?
About 330 kcal per serving, with 28 g of protein, 20 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 20 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
