Mexican cuisine · Soups & Stews

Sopa de Lima

Yucatán-style chicken soup bright with lime, tomato and oregano, topped with crisp fried tortilla strips.

Ingredients · for 4 servings

• 500g boneless chicken thighs
• 1.5L chicken stock
• 4 limes
• 3 tomatoes
• 1 green bell pepper
• 1 white onion
• 3 garlic cloves
• 1 tsp oregano
• 2 cloves
• 6 corn tortillas
• 4 tbsp oil
• Salt, pepper

Instructions

1. Gently poach the chicken thighs with half an onion and the cloves in the chicken stock for 20 min., then remove and shred.
2. Finely dice the remaining onion, bell pepper and garlic, and sauté in 1 tbsp oil for 6–8 min., until the onion turns translucent.
3. Dice the tomatoes, add them, and cook down for 5 min., until they break apart.
4. Top up with the strained stock, add the oregano and the chicken, and simmer uncovered for 10 min.
5. Cut the tortillas into thin strips and fry in batches in the remaining oil until golden and crisp; drain on paper towels.
6. Season the soup with the juice of 3 limes just before serving, salt and pepper to taste, and garnish with tortilla strips and slices of the fourth lime.