A Zestful Elixir from the Yucatán Peninsula
Sopa de Lima is not just a soup; it is a vibrant, aromatic experience that captures the essence of Mexico’s Yucatán Peninsula. This beloved dish is built on a light, fragrant chicken broth infused with warming spices like cinnamon and allspice, then electrified with a generous splash of fresh lime juice. Filled with tender shredded chicken and topped with crispy fried tortilla strips, creamy avocado, and more lime, it is a perfect balance of soothing comfort and bright, refreshing zest.
Cultural Note: Sunshine in a Bowl
In the Yucatán, Sopa de Lima is cherished as much as a home remedy as it is a daily comfort food. The combination of healing broth, citrus, and chilies is considered restorative, while its bright, clean flavors are uniquely refreshing in the region’s tropical heat. Traditionally, it is made with the local limón, a small, aromatic lime variety with a distinctive floral note that sets it apart from the common Persian lime. This soup embodies the Mayan and Spanish culinary fusion that defines Yucatecan cuisine.
Ingredients (serves 6)
For the Broth & Chicken:
- 1 whole chicken (1.4–1.6 kg / 3–3.5 lbs) OR 800 g (1.75 lbs) bone-in chicken thighs or breasts
- 2 L (8.5 cups) water
- 1 large white onion, halved
- 4 garlic cloves, peeled
- 1 cinnamon stick (preferably Mexican canela, which is softer and more floral)
- 3–4 whole allspice berries (pimienta gorda)
- 2–3 sprigs fresh oregano (or 1 tsp dried Yucatecan oregano, which is more robust)
- 2 tsp salt, plus more to taste
For the Soup & Garnish:
- 4–6 fresh limes (preferably Mexican limónes or key limes)
- 2–3 Roma tomatoes, chopped
- 1–2 fresh green chilies (serrano or jalapeño), thinly sliced (adjust for heat)
- 4–6 small corn tortillas, cut into thin strips
- Vegetable oil, for frying
- 1–2 ripe avocados, diced
- Fresh coriander (cilantro) leaves, for garnish
- Thinly sliced red onion or jalapeño, for garnish (optional)
- Freshly ground black pepper
Step-by-Step Instructions
1. Build the Fragrant Broth:
- In a large stockpot, combine the chicken, water, halved onion, garlic cloves, cinnamon stick, allspice berries, oregano, and salt.
- Bring to a boil over medium-high heat. Immediately reduce heat to a gentle simmer. Skim off any foam that rises to the surface.
- Cover and simmer gently for 45 to 60 minutes, until the chicken is fully cooked and tender.
2. Prepare the Toppings:
- While the broth simmers, prepare your garnishes. Juice 3-4 of the limes to yield about ½ cup of juice. Slice the remaining limes thinly for serving.
- Cut the tortillas into thin strips (approx. ¼-inch wide). In a skillet, heat about 1 cm (½ inch) of vegetable oil over medium heat. Fry the tortilla strips in batches until golden and crisp, about 1-2 minutes. Drain on paper towels and season lightly with salt.
- Dice the avocado and chop the coriander.
3. Finish the Soup:
- Once the chicken is cooked, carefully remove it from the pot and place it in a bowl to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- Return the clear, fragrant broth to the stove over medium heat.
- Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.
- Add the shredded chicken, chopped tomatoes, and sliced chilies to the simmering broth. Cook for 10 minutes to meld the flavors and soften the tomatoes.
- Crucial Step: Turn off the heat. Stir in the fresh lime juice. Never boil the soup after adding the lime juice, as heat will destroy its bright, fresh aroma and turn it bitter.
4. To Serve:
- Ladle the hot soup into deep bowls.
- Top generously with the crispy tortilla strips, diced avocado, fresh coriander, and a slice or two of fresh lime for squeezing. A few slices of red onion or extra chili add a beautiful pop of color and bite.
Signature Tips
- Lime at the Last Moment: This is the cardinal rule. Adding the lime juice off the heat preserves its vibrant, uplifting character, which is the soul of the dish.
- Fry Your Own Tortillas: While store-bought tortilla chips can be a shortcut, freshly fried strips from good corn tortillas have an incomparable flavor and texture that melds perfectly with the soup.
- Seek the Right Limes: If you can find Mexican limónes (Key limes), use them. They are smaller, seedier, and more aromatic than the common Persian lime.
- Broth is King: Do not rush the simmering of the chicken. A gentle, slow simmer extracts maximum flavor and creates a beautifully clear broth.
Sopa de Lima Freshness
These photos capture the bright, citrusy Yucatán classic:
[Image 1: A close-up bowl of Sopa de Lima, showing the golden broth filled with shredded chicken and tomato, topped with a vibrant nest of crispy golden tortilla strips, green avocado cubes, and fresh coriander, with a lime wedge on the side.]
Alt text: A close-up of Yucatán Sopa de Lima in a bowl, featuring golden lime broth with chicken, topped with crispy tortilla strips, avocado, and cilantro.
[Image 2: A traditional presentation showing a rustic clay bowl of the soup on a woven placemat, with a small dish of extra lime wedges, chili slices, and tortilla strips beside it, evoking a casual, sun-drenched Yucatán meal.]
Alt text: Traditional presentation of Sopa de Lima in a clay bowl with side garnishes, evoking the fresh, casual style of Yucatán dining.
This soup is a celebration of contrasts—hot and cool, soothing and vibrant, hearty and light. Each spoonful, with its crunch of tortilla, creaminess of avocado, and burst of lime, is a direct taste of Yucatán’s unique and soulful culinary spirit.
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