Zesty Mexican Sopa de Lima (Yucatan Lime Soup)

Craving a burst of flavor in your bowl? Look no further than this vibrant Mexican Sopa de Lima, a signature dish from the Yucatan region. This traditional lime soup not only tantalizes your taste buds, but it also represents the essence of international soups, bringing a taste of Mexico right to your kitchen. Perfect for those seeking specialty soups that stand out, this recipe is sure to impress.

Imagine a comforting bowl filled with aromatic broth, tangy lime, and tender chicken, all topped with crispy tortilla strips. This soup embodies the rich culinary heritage of Mexico, making it a delightful choice for any occasion. Whether you’re serving it at a gathering or enjoying it solo on a rainy day, this Sopa de Lima is a must-try.

Authentic Yucatan Lime Soup Recipe

A colorful bowl of Yucatan Lime Soup with chicken, cilantro, and tortilla strips, set against a rustic background.

This Mexican Sopa de Lima is a refreshing and zesty soup that combines the tartness of lime with savory chicken and a variety of spices. Each spoonful delivers a delightful combination of flavors that is both comforting and invigorating.

Ingredients

1 lb chicken breast, cooked and shredded
4 cups chicken broth
2 limes, juiced
1 medium onion, chopped
2 cloves garlic, minced
1 medium tomato, diced
1 jalapeño, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
Corn tortillas, cut into strips
Fresh cilantro for garnish
Avocado slices for serving (optional)

Instructions

Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add chopped onion, garlic, jalapeño, and cook until softened.
Add Broth and Spices: Pour in the chicken broth, and stir in the cumin, oregano, and diced tomato. Bring to a simmer.
Incorporate Chicken: Add the shredded chicken to the pot and let it simmer for about 10 minutes to allow the flavors to meld.
Finish with Lime: Stir in the lime juice, and season with salt and pepper to taste.
Prepare Tortilla Strips: In a separate pan, fry the tortilla strips until golden and crispy.
Serve: Ladle the soup into bowls, top with tortilla strips, fresh cilantro, and avocado slices if desired.