This Sopa de Lima (Mexican Lime Soup) recipe comes from Mexico Lindo Cooking School in Cancun. A classic, simple dish so full of flavor from the Yucatan.
Prep Time8 hourshrs
Cook Time20 minutesmins
Total Time8 hourshrs20 minutesmins
Course: Soups + Stews
Cuisine: Mexican
Keyword: chicken lime soup, lime soup, Sopa de lima
2-3garlic clovestoasted (toast cloves in a dry skillet over medium high heat until browned)
1/2tablespoonblack peppercorns
1/4teaspoonoregano
kosher salt to taste
1 1/2tablespoonsextra virgin olive oil
2/3cupdiced yellow onion
1/2cupdiced green bell pepper
1/2cupdiced tomatoes
1/3cupfreshly squeezed lime juice
6ouncesshredded cooked chicken
tortilla stripschopped avocado and cilantro for garnish
Instructions
For the broth
Place the chicken carcass in a large stock pot. Add the wine then water, covering the bones by about 1 inch.
Bring to a boil over medium-high heat then turn down to medium-low and simmer, covered for 8-18 hours, until broth is rich and fragrant.
Strain through a fine mesh sieve and pour broth into glass jars to store in the refrigerator. Once solidified, a thin layer of fat will form at the top, simply skim off before using.
For the soup
Add the broth, bay leaf, garlic, peppercorns, oregano and salt to a large pot. Bring to a simmer over medium heat for 10 minutes.
Place the olive oil in a medium skillet over medium-high heat. Once hot, add the onion and cook for 3-4 minutes until softened but not browned.
Add the pepper and cook for another 3-4 minutes until softened.
Add the tomatoes, cook for 4-5 minutes then add the mixture and the lime juice into the simmering broth.
Continue simmering the broth for another 5 minutes.
Remove from heat, season with salt to taste.
Place the shredded chicken in serving bowls. Ladle the soup on top and garnish with tortilla strips, avocado and cilantro.
Notes
Chicken bone broth recipe from Jennifer McGruther's book Broth and Stock