📝 About This Recipe
Transport your senses to the tropical peninsula of Yucatán with this iconic citrus-infused chicken soup. This dish is defined by the unique, aromatic bitterness of the 'Lima Agria' (sour lime), which creates a bright, complex broth unlike any other Mexican caldo. Topped with crispy golden tortilla strips and tender shredded chicken, it is a light yet deeply soul-satisfying masterpiece of Mayan-Mestizo fusion.
🥗 Ingredients
The Aromatic Broth
- 2 large pieces Chicken Breast (bone-in, skin-on for maximum flavor)
- 10 cups Water
- 1/2 piece White Onion (kept whole for the stock)
- 4 cloves Garlic (smashed)
- 1 teaspoon Dried Oregano (preferably Yucatecan) (toasted)
- 2 teaspoons Salt (adjust to taste)
The Sofrito (Flavor Base)
- 2 tablespoons Vegetable Oil
- 1 medium Red Onion (finely diced)
- 3 pieces Roma Tomatoes (seeded and diced)
- 1/2 piece Green Bell Pepper (finely diced)
- 1 piece Xcatik Chili (or Anaheim/Banana Pepper) (slit lengthwise)
The Citrus & Crunch
- 3-4 pieces Yucatecan Sour Limes (Lima Agria) (juiced, plus extra slices for garnish)
- 8 pieces Corn Tortillas (cut into thin strips)
- 1/2 cup Neutral Oil (for frying strips)
Garnish
- 1/2 cup Fresh Cilantro (chopped)
- 1 piece Avocado (sliced)
- 1 piece Habanero Pepper (minced (optional for heat))
👨🍳 Instructions
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1
In a large stockpot, combine the chicken breasts, 10 cups of water, the half white onion, smashed garlic, and salt. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to a simmer. Skim off any grey foam that rises to the surface to ensure a crystal-clear broth. Simmer for 25-30 minutes until the chicken is fully cooked.
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3
While the chicken simmers, heat 1/2 cup of oil in a small skillet. Fry the tortilla strips in batches until golden brown and crispy. Drain on paper towels and sprinkle lightly with salt.
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4
Remove the cooked chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids (onion and garlic). Return the liquid to the pot.
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5
Once the chicken is cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces and set aside.
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6
In a separate medium skillet, heat 2 tablespoons of oil. Sauté the diced red onion and bell pepper for 3-4 minutes until softened.
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7
Add the diced tomatoes and the whole Xcatik chili to the skillet. Cook for another 5 minutes until the tomatoes break down into a thick sauce (sofrito).
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8
Pour this sofrito mixture into the pot of strained chicken broth. Add the toasted oregano by rubbing it between your palms to release the oils.
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9
Bring the broth back to a gentle simmer for 10 minutes to allow the flavors to meld.
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10
Add the shredded chicken back into the pot to warm through.
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11
Turn off the heat. Stir in the fresh Lima Agria juice. It is crucial to add the juice at the end to preserve its delicate, floral aroma.
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12
Taste the broth. Adjust seasoning with more salt or lime juice if needed. The flavor should be savory with a distinct citrus zing.
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13
To serve, place a handful of crispy tortilla strips in the bottom of each bowl. Ladle the hot soup and chicken over the strips.
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14
Garnish immediately with fresh cilantro, a slice of lime, and avocado slices. Serve piping hot.
💡 Chef's Tips
If you cannot find Yucatecan sour limes, use a mix of 2 parts Key lime juice and 1 part grapefruit juice to mimic the flavor profile. Avoid boiling the soup after adding the lime juice, as the heat can turn the citrus juice bitter. For a deeper flavor, char the tomatoes and onions on a comal or cast-iron pan before dicing them. Toasting the oregano is a small step that makes a huge difference; it brings out an earthy, woodsy note essential to the dish. Make sure your tortilla strips are very thin; they should provide a delicate crunch rather than a heavy chew.
🍽️ Serving Suggestions
Serve with a side of Habanero salsa (Kut) if you enjoy a fiery kick. Pair with an ice-cold Agua de Jamaica (Hibiscus tea) to balance the acidity. A side of warm, thick corn tortillas is perfect for dipping into the broth. For a full Yucatecan meal, serve this as a starter followed by Cochinita Pibil. Finish the meal with a light coconut flan to soothe the palate.