Sopa de Lima

Nutrition · per serving

Steps

1. 1

   Slice the onion, mince the garlic, dice the tomato, halve the habanero, chop the cilantro, and cut the cassava tortillas into thin strips. Zest and juice the limes separately so the juice can be added at the end for a bright flavor.

   120 g, thinly sliced white onion2, minced garlic cloves120 g, diced tomato1 small, halved habanero15 g, roughly chopped fresh cilantro2 small (about 50 g total) cassava tortillas60 ml lime juice1 tsp lime zest
2. 2

   Heat a medium soup pot over medium heat. Add the chicken stock, chicken thighs, half of the sliced onion, the garlic, tomato, habanero, oregano, cumin, bay leaf, salt, and black pepper. Bring to a gentle boil, then immediately lower to a steady simmer. Cook for 14-16 minutes, until the chicken is just cooked through and reaches 74°C at the thickest part.

   900 ml chicken stock300 g boneless skinless chicken thighs120 g, thinly sliced white onion2, minced garlic cloves120 g, diced tomato1 small, halved habanero1 tsp dried oregano1/4 tsp ground cumin1 bay leaf1 tsp, plus more to taste fine sea salt1/4 tsp black pepper
3. 3

   While the soup simmers, heat the avocado oil in a small frying pan over medium heat. Fry the cassava tortilla strips for 1-2 minutes, turning once, until crisp and lightly golden. Drain briefly on a plate. Keep the heat moderate so they crisp before darkening.

   15 ml avocado oil2 small (about 50 g total) cassava tortillas
4. 4

   Lift out the chicken and transfer to a board. Discard the bay leaf and, if you want milder heat, remove the habanero. Shred the chicken into bite-size pieces with two forks, then return it to the pot. Taste the broth and adjust salt if needed.

   300 g boneless skinless chicken thighs1 bay leaf1 small, halved habanero1 tsp, plus more to taste fine sea salt
5. 5

   Turn off the heat. Stir in the lime juice, lime zest, most of the cilantro, and the remaining sliced onion. Adding the lime off the heat keeps its aroma fresh and prevents bitterness.

   60 ml lime juice1 tsp lime zest15 g, roughly chopped fresh cilantro120 g, thinly sliced white onion
6. 6

   Ladle the soup into bowls and top with the crisp tortilla strips and the remaining cilantro. Serve immediately while the garnish stays crunchy.

   2 small (about 50 g total) cassava tortillas15 g, roughly chopped fresh cilantro

Origin & History

Sopa de Lima is a classic dish from Yucatán, where citrus, oregano, chile, and poultry are central to regional cooking. It reflects the peninsula’s layered culinary heritage, blending Indigenous Maya ingredients with Spanish influences into a bright, aromatic soup. The defining lime fragrance sets it apart from other Mexican chicken soups.