Sopa de Lima (Yucatan Lime Soup)
A bright, tangy Yucatan chicken soup seasoned with bitter orange and loads of fresh lime, topped with crispy tortilla strips. Light and deeply satisfying without the heaviness of cream.
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Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 medium white onion, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
- 1 can diced tomatoes
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- 5 tbsp fresh lime juice (about 3-4 limes)
- 1 tsp lime zest, finely grated
- 4 corn tortillas, cut into thin strips
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 tbsp fresh cilantro (for serving), chopped
- 2 ripe avocado (for serving), sliced
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced white onion and 1 medium diced green bell pepper; cook until softened, about 6 minutes. Add 4 minced garlic cloves; cook 1 minute.
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2
Add 1 can diced tomatoes, 1 tsp dried Mexican oregano, and 1/2 tsp ground cumin. Stir and cook for 2 minutes.
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3
Add 6 cups low-sodium chicken broth and 1.5 lbs boneless, skinless chicken thighs. Bring to a boil, reduce to a simmer, and cook 20-25 minutes until chicken reaches 165°F (74°C).
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4
Remove the chicken and shred with two forks. Return shredded chicken to the pot.
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5
Toast 4 cut into thin strips corn tortillas in a dry skillet over medium-high heat, tossing, until crispy, about 3-4 minutes. Or bake at 400°F for 8 minutes.
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6
Stir 5 tbsp fresh lime juice (about 3-4 limes) and 1 tsp finely grated lime zest into the soup. Season with 1 tsp salt and 1/2 tsp black pepper.
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7
Ladle into bowls. Top with crispy tortilla strips, 4 tbsp chopped fresh cilantro (for serving), and 2 sliced ripe avocado (for serving).
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