Sopa De Lima (Yucatan Lime Soup)
From luisascatering 13 years ago
- 2 hours to make
- Serves 8
This lovely light soup hails from the Yucatan region of Mexico. We were having a Mexican themed dinner so I thought this would be a nice addition. I just love the soothing lime-infused broth with it's subtle hints of cinnamon, cloves and oregano. Read more Slurp and enjoy! Note: I roast a whole chicken, remove the meat then use the roasted carcass to make a basic stock (so flavorful!) See less
Ingredients
- canola oil, for shallow frying shopping list
- 6 corn tortillas, cut in half then sliced into thin strips shopping list
- ~ shopping list
- 1 large sweet onion, diced shopping list
- 1 anaheim chile (or green bell pepper), seeded and diced shopping list
- 2 cloves garlic, minced shopping list
- 1 large ripe tomato, seeded and diced shopping list
- bouquet garni: 1 stick of Mexican cinnamon, broken up, 1 teaspoon whole dried Mexican oregano, 1 bay leaf, 3 whole cloves, whole black peppercorns shopping list
- 6-8 cups roasted chicken stock shopping list
- 1 whole chicken breast, roasted, chopped into 3/4-inch pieces shopping list
- fresh key lime juice, to taste shopping list
- sea salt shopping list
- 1/4 cup fresh cilantro, chopped shopping list
- ~ shopping list
- garnish: shopping list
- fried corn tortilla strips shopping list
- key limes, sliced thinly shopping list
- 1 avocado, peeled and chopped into 1/2 inch pieces (optional) shopping list
How to make it
- Pour a 1/4 inch of oil into a dutch oven/soup pan set over medium-high heat. When the oil is hot, add a few strips of tortilla, and cook for about 30 seconds or until crisp. Drain these on a plate covered with paper towels. Repeat with the rest of the strips.
- Pour out oil except reserving 1 tablespoon from pan. Saute the onion and pepper until almost soft. Add the garlic and tomato and saute a few more minutes, until tomato is almost dry.
- Add your cheesecloth wrapped spices and pour chicken stock into pan. Bring to a boil then reduce to simmer, about 10 minutes. Remove the bag of spices.
- Add cubed roasted chicken and season with lime juice and sea salt. Lastly add the fresh cilantro.
- To serve, ladle the soup into bowls. Top each bowl with some tortilla strips, avocado, cilantro, and lime slices.
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