Lime Soup

Sopa de lima is the signature soup of the Yucatan Peninsula, and fresh lime is what makes it sing. A whole chicken simmers for an hour with quartered onion, celery, peppercorns, thyme, and cilantro to build a clean, aromatic broth. The chicken comes out, gets boned and chopped, and the broth gets strained so you’re working with a clear, flavorful base.

The second stage adds the character. Green pepper and onion sauté in the pot, tomatoes cook down for five minutes, then the strained broth returns along with lime zest, fresh lime juice, and more cilantro. That double hit of lime (zest for fragrance, juice for acidity) gives the soup its signature bright, citrusy punch that cuts through the richness of the chicken broth.

Crispy fried corn tortilla wedges placed in the bottom of each bowl soak up the broth and add a satisfying crunch that softens into something almost dumpling-like as you eat.

Pro Tips

• Strain the broth thoroughly after the first simmer. Bits of vegetable and peppercorn will cloud the soup and add bitterness
• Add the lime juice after the broth returns to a simmer, not before. Boiling lime juice for too long turns it bitter
• Fry the tortilla wedges until fully crisp. Underfried tortillas go soggy in the hot broth instantly
• Garnish each bowl with a fresh lime slice for guests to squeeze in to taste

Variations

• Add a sliced habanero to the broth for authentic Yucatecan heat
• Use chicken thighs instead of a whole chicken for richer, more flavorful meat
• Top each bowl with diced avocado and a drizzle of sour cream