📝 About This Recipe
Transport your senses to the vibrant streets of Mérida with this iconic Yucatecan masterpiece. Sopa de Lima is a soul-warming poultry broth defined by the unique, bittersweet perfume of the 'lima agria' (Mexican sour lime), which offers a floral complexity unlike any standard lime. Topped with crispy golden tortilla strips and tender shredded chicken, this dish is a masterclass in the balance of citrus, spice, and crunch.
🥗 Ingredients
The Aromatic Broth
- 2 large pieces Chicken Breast (bone-in, skin-on for maximum flavor)
- 8 cups Water
- 1/2 large White Onion (kept whole for simmering)
- 4 cloves Garlic (smashed)
- 1 teaspoon Mexican Oregano (dried)
- 2 teaspoons Salt (plus more to taste)
The Sofrito Base
- 2 tablespoons Vegetable Oil
- 1/2 cup Red Onion (finely diced)
- 2 medium Roma Tomatoes (seeded and diced)
- 1/2 cup Bell Pepper (finely diced (traditionally X'catik chili, but green bell pepper is a good sub))
- 3 pieces Sour Limes (Lima Agria) (juiced, with rinds reserved; substitute with 2 regular limes + 1/2 grapefruit juice if unavailable)
The Crispy Finish & Garnish
- 6-8 pieces Corn Tortillas (cut into thin strips)
- 1/2 cup Neutral Oil (for frying)
- 1/4 cup Fresh Cilantro (chopped)
- 1 large Avocado (sliced for serving)
- 1 piece Habanero Pepper (sliced thinly (optional for heat))
👨🍳 Instructions
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1
In a large stockpot, combine the chicken breasts, 8 cups of water, the half white onion, smashed garlic, and salt. Bring to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to low and skim off any foam that rises to the surface. Simmer uncovered for 25-30 minutes until the chicken is fully cooked and tender.
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3
While the chicken simmers, prepare the tortilla strips. Heat 1/2 cup of oil in a small skillet. Fry the tortilla strips in batches until golden brown and crispy (about 2 minutes). Drain on paper towels and sprinkle with a pinch of salt.
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4
Remove the cooked chicken from the broth and set aside to cool. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids (onion and garlic). Reserve the clear broth.
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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 using your fingers or two forks.
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6
In the same stockpot, heat 2 tablespoons of oil over medium heat. Add the diced red onion and bell pepper (or X'catik chili) and sauté for 4-5 minutes until softened.
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7
Add the diced tomatoes and dried oregano to the pot. Cook for another 3-4 minutes until the tomatoes break down and release their juices.
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8
Pour the reserved chicken broth back into the pot with the sautéed vegetables. Bring to a simmer.
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9
Stir in the fresh lime juice. Add two of the spent lime rinds into the broth and let them steep for exactly 5 minutes—this adds the essential floral oils without making the soup bitter.
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10
Remove and discard the lime rinds. Taste the broth and adjust the seasoning with more salt or lime juice if needed.
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11
Add the shredded chicken back into the pot just to warm it through (about 2 minutes).
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12
To serve, place a generous handful of crispy tortilla strips in the bottom of each bowl. Ladle the hot soup and chicken over the strips.
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13
Garnish immediately with fresh cilantro, avocado slices, and a few slices of habanero if you enjoy a spicy kick. Serve with an extra lime wedge on the side.
💡 Chef's Tips
If you cannot find 'Lima Agria', mix the juice of 2 regular limes with 2 tablespoons of grapefruit juice to mimic the floral, bitter profile. Do not boil the lime juice for a long time, as it can turn the broth bitter; always add it toward the end of the cooking process. For the clearest broth, never let the chicken reach a rolling boil; a gentle simmer prevents the fat from emulsifying into the water. To save time, you can use store-bought high-quality tortilla chips, but homemade strips provide a significantly better texture and authentic feel. Always toast your Mexican oregano between your palms as you crumble it into the pot to wake up its essential oils.
🍽️ Serving Suggestions
Pair with a cold glass of Hibiscus (Jamaica) tea to balance the citrus acidity. Serve alongside a small dish of pickled red onions with habanero. A side of warm, buttery white rice can be added directly into the bowl for a heartier meal. Follow the meal with a light dessert like coconut flan to complement the tropical Yucatecan flavors.