Sopa De Lima

Recipe originally published via The Kitchn

The Yucatán Peninsula is a magical region in Southeast Mexico that’s rich in Mayan history and surrounded by beautiful waterfronts and jungles. In the towns, you will find colonial haciendas that are often lined with citrus trees and a very particular one called lima agria. From the outside, it resembles a large lime, though when you try it, it tastes more like a very sweet key lime. This citrus fruit is used in marinades, ceviches, aguas frescas, salsas, and, of course, this classic sopa de lima. The traditional way to make it is with ocellated turkey (a tropical relative of the typical turkey that can only be found in this region), though I prefer using chicken thighs, which gives the soup a rich flavor and has the added bonus of cooking up much faster.  

Why You’ll Love it

• This soup is full of bold flavors. Yet it manages to still feel light and can easily be served on any warm day.

• So much crunch! The tortilla strips are easy to make and give it the perfect texture. The leftovers are also great as a snack or salad topper. 

Key Ingredients in Sopa de Lima

• Skin-on chicken thighs: Cook them in low-sodium chicken stock to make an even more flavorful stock in less time.

• Tomatoes: Blackening and peeling Roma tomatoes gives them another layer of flavor while removing any unpleasant texture you get with the skin of the tomato.

• Garlic: Pan-roasting garlic with the peel on helps protect it from getting bitter and lets it develop sweetness and smokiness. Peel and chop after blackened. 

• Citrus juices: Mixing mandarin orange and lime juices creates a well-balanced combination that mimics the one from a lima agria found in the Yucatán Peninsula. It is hard to replicate the exact flavor profile of lima agria from the Yucatán Peninsula. I find that a combination of lime and mandarin orange juice works great. Though you can also try using other citruses such as lime and grapefruit or even orange juice. You are looking for some acid that is slightly balanced with sweetness. 

• Tortilla strips: Slice into strips and fry until crunchy. As you eat, add a few at a time to create the ultimate crunch. Save extras for snacking or as salad toppers.

• Sumac: While it is not a traditional ingredient, I find that its addition brightens and gives the soup a slight tartness that you find in the Yucatán

Storage and Make-Ahead Tips

• Make ahead: The broth can be made one day ahead, strained, and refrigerated in an airtight container. Place shredded chicken in an airtight container and refrigerate. The fried tortilla strips can be made up to one day ahead and stored in an airtight container at room temperature. The optional Yucatecan salsa can be made two days before and stored in a glass container in the refrigerator.

• Storage: Leftover soup can be refrigerated in an airtight container for up to four days or frozen for up to three months. Leftover fried tortilla strips can be stored at room temperature in an airtight container for up to four days. And the optional Yucatecan salsa will last seven days under refrigeration.

Ingredients

For The Soup:

• 1 medium white onion, divided

• 2 (32-ounce) cartons low-sodium chicken broth (8 cups)

• 1 1/2 pounds skin-on, bone-in chicken thighs

• 9 cloves garlic, unpeeled, divided

• 2 teaspoons kosher salt, plus more as needed

• 15 whole black peppercorns

• 2 dried bay leaves

• 2 whole cloves

• 1/2 teaspoon dried oregano, preferably Mexican

• 1 pound Roma tomatoes

• 2 tablespoons vegetable oil

• 1 medium green bell pepper, diced

• 1/2 teaspoon ground sumac

• 2 tablespoons regular or mandarin orange juice

• 2 tablespoons freshly squeezed lime juice (from 1 medium lime)

For The Tortilla strips and serving:

• 2 cups vegetable oil

• 8 yellow or white corn tortillas, cut into 1/2-inch strips

• Thinly sliced lime wheels

For the yucatecan salsa (optional):

• 1/4 medium red onion, thinly sliced (about 3/4 cup)

• 1/4 medium white onion, thinly sliced (about 3/4 cup)

• 1 teaspoon kosher salt

• 1 habanero pepper, seeded and thinly sliced

• 2 tablespoons regular or mandarin orange juice

• 2 tablespoons freshly squeezed lime juice (from 1 medium lime)

• 1 tablespoon distilled white vinegar

• 1 small pinch dried oregano, preferably Mexican

Instructions

Make the soup:

1. Halve 1 medium white onion (do not peel). Place one onion half (reserve the remaining for the final soup), 2 (32-ounce) cartons low-sodium chicken broth, 1 1/2 pounds bone-in chicken thighs, 5 of the unpeeled garlic cloves, 2 teaspoons kosher salt, 15 whole black peppercorns, 2 dried bay leaves, 2 whole cloves, and 1/2 teaspoon dried oregano in a large pot or Dutch oven.

2. Bring to a simmer over medium-high heat. Simmer until the chicken is cooked through, about 30 minutes. (This is a good time to fry the tortilla strips and make the salsa.)

3. Transfer the chicken to a plate. When cool enough to handle, remove and discard the skin and bones. Shred the meat. Pour the broth through a strainer set over a large heatproof bowl. Discard the contents of the strainer. Reserve the pot.

4. Heat a large cast-iron skillet over medium-high heat. Add 1 pound Roma tomatoes and remaining 4 unpeeled garlic cloves and cook, turning occasionally, until charred all over, 4 to 5 minutes total. Transfer to a cutting board.

5. Peel and finely chop the reserved onion half. Once cool enough to handle, peel the tomatoes as best you can and garlic and discard the skins. Finely chop the garlic and tomatoes.

6. Heat 2 tablespoons vegetable oil in the reserved pot over medium heat. Add the finely chopped white onion and cook until translucent, about 4 minutes. Stir in the tomatoes, garlic, and 1 diced medium green bell pepper. Cook until the pepper is tender, about 10 minutes.

7. Stir in the chicken, broth, and 1/2 teaspoon ground sumac. Return to a simmer, then simmer for 5 minutes to let the flavors meld. Stir in 2 tablespoons orange juice and 2 tablespoons lime juice. Taste and season with kosher salt as needed.

8. To serve, top the soup with the tortilla strips, lime wheels, and salsa if using.

Fry the tortilla strips:

1. Heat 2 cups vegetable oil in a large saucepan over medium-high heat until 365ºF. Working in 3 batches, add the tortilla strips and fry, stirring occasionally, until crisp and golden brown, 2 to 3 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate.

Make the Yucatecan salsa (optional):

1. Toss 1/4 thinly sliced medium red onion, 1/4 thinly sliced medium white onion, and 1 teaspoon kosher salt together in a medium bowl. Let sit for 5 minutes.

2. Stir in 1 thinly sliced habanero pepper, 2 tablespoons orange juice, 2 tablespoons lime juice, 1 tablespoon distilled white vinegar, and 1 small pinch dried oregano.

Recipe Notes

Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Leftover fried tortilla strips can be stored at room temperature in an airtight container for up to 4 days. The salsa can be refrigerated in an airtight container for up to 7 days.