Sopa de lima (lime soup)
The soup of the Yucatán Peninsula: chicken broth scented with Yucatecan lime, served with strips of fried tortilla. Light and refreshing for the Caribbean heat.
Ingredients
- 2 chicken breasts
- 1.5 l chicken stock
- 1 onion
- 1 green pepper
- 2 tomatoes
- 3 garlic cloves
- 3 limes (plus another to serve)
- Oregano, coriander and salt
- 4 corn tortillas, cut into strips and fried
How to make it at home
- Poach the chicken breasts in the stock for 20 minutes, take them out and shred them.
- Fry the chopped onion, pepper, garlic and tomato.
- Add the sofrito to the stock with the oregano and simmer for 15 minutes.
- Add the chicken, the lime juice and a few lime slices, and simmer for 2 minutes more (no longer, or it turns bitter).
- Serve with the fried tortilla strips and coriander.
The trick: Yucatecan lime is more aromatic; ordinary lime with a little grapefruit gets you close.