Sopa de lima
Sopa de lima, from above
Non vegYucatán

Sopa de lima

Yucatán's chicken soup with lime, spices and crisp tortilla strips. Bright, tangy and very comforting.

70 minTime
26 gProtein each
mediumSpice
Lima, not limón2 chapters · 1 min read

Make it your way

Grandma's waySpiced chicken broth with tomato, habanero, lime and fried tortilla strips.
The original
347kcalsame
26 gproteinsame
4 gfibresame
70minutessame

Sopa de lima.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chicken, curry cut (bone in chicken, small pieces)600 g chicken pieces
Water6 cups
Onion1, half for broth, half diced
Garlic4 cloves
Dried oregano1 tsp
Allspice3 berries
Cinnamonsmall stick
Tomato2, chopped
Capsicum (green capsicum, green bell pepper)1 green capsicum, diced
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½ habanero, to taste
Lemonjuice of 2 limes, plus slices
Salt1½ tsp
Corn tortilla6 tortillas, in strips
Cooking oil (vegetable oil)for frying the strips
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Simmer chicken in water with half the onion, garlic, oregano, allspice and cinnamon for 35 minutes. Shred chicken, strain broth.
  2. 2Fry diced onion, tomato, capsicum and habanero in a little oil for 6 minutes.
  3. 3Add the broth and chicken, simmer 10 minutes, then add lime juice and salt off the heat.
  4. 4Fry tortilla strips in oil until crisp.
Serve it like this

Ladle into bowls with shredded chicken, top with tortilla strips, coriander and a thin lime slice floating on top. Serve hot.

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Make it a meal

What goes with Sopa de lima: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Tortillas de maíz30 min
On the side Guacamole10 min
On the side Pico de gallo10 min
To drink Agua de sandía8 min
Something sweet Marquesitas30 min
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