Sopa de Lima (Pronounced: SO-pa da LEE-ma) or Lime Soup is one of the most famous dishes in the Yucatan. It is a broth-like soup made from lime, chicken stock, shredded chicken and crispy tortilla.
We serve it at the Hacienda most often as a course during dinner. (It’s one of our favorites.)
How to make it:
Make approximately two quarts of chicken broth. Start with one whole chicken, add a little bit of salt and pepper to taste.
After chicken is well cooked and broth is rich with chicken flavor, strain the broth off and adjust the flavor. Save the chicken as the breast meat will be used. Save the broth also as it will be mixed with the following ingredients:
In a large sauté pan with 2 TBSP vegetable oil, cook 3 large sliced/julienned green sweet peppers, two small to medium sized white onions, also julienned, and four firm plum tomatoes, also julienned. Do not cook longer than five minutes in the pan.
When this has been sautéed, add all to the two quarts of chicken broth and add Mexican oregano – about 1 tsp. Simmer all these ingredients until flavors have blended together. Check salt and now if you need to, you may add a little bit of chicken bouillon to enhance chicken broth. Cook about twenty minutes. Add the juice of four or five limas but do not boil the soup now, or the lima flavor will go bitter. Just heat through.
Before serving you must slice julienne sized strips of tortillas and fry them. A good handful of freshly fried strips are to be put in the bottom of each bowl with a good handful of the shredded chicken breast meat on top. Then ladle in a heaping portion of the broth and vegetable mix on top of the chicken. Garnish with a slice of fresh lima.