Food Nerd – Sopa De Lima (Yucatan Lime Soup):
Finding Sopa de Lima in Yucatan, Mexico
My first real trip outside of the US was to the Yucatan peninsula in Mexico in 2003, where my new wife and I explored the areas of Valladolid, Merida, and Tulum among many other places. The first time I tried Sopa De Lima was in Valladolid, at the courtyard diner of a modest hotel. The atmosphere was casual and busy, the sun was going down and the festival was going to begin in the town square once the mass let out at the enormous cathedral, which was adjacent to the large city square.
Sopa De Lima is a refreshing, delicious dish. Combined with many Modelo Especial’s, it was a perfect way to enjoy the experience of being far from home.
This is my version of Sopa De Lima, I hope you enjoy it.
Sopa De Lima (Yucatan Lime Soup)
For the soup
3/4 cup chopped cilantro
4 tbsp lime juice
1 med onion chopped
2 cups chopped tomato
2 New Mexico Green Chiles, roasted and chopped.
4 cloves garlic minced
3 cups chicken broth
1 lb boneless chicken breast
1tsp ground cumin seed
salt and pepper
For the tortilla strips
1/2 cup canola oil
6 corn tortillas, cut into 1/4 inch strips
Cook onions until translucent, about 20 minutes, over medium heat. Add garlic, being careful to avoid burning. Add the cumin and cook for 5 minutes until the garlic has softened. Add the chopped tomatoes and chopped green chiles and cook for 5 minutes over medium heat. Add 1 cup of chicken broth and allow to reduce over medium heat. Once the broth has been reduced add the cooked, chopped chicken. Cook for 5 minutes. Add remaining broth and simmer on medium heat for 10 mins. Add 3 tablespoons of lime pulp, cut from the lime. Next, add the lime juice. Add the chopped cilantro and stir. Allow to cook for 2 minutes. Reduce heat to low while preparing the tortilla strips.
Preheat canola oil to 375 degrees in a small pan. Add tortilla strips in small batches, frying until golden. Add salt.
Serve in large bowls, topped with the tortilla strips.