Sopa Di Lima

Name: Sopa Di Lima
Yield: Serves 4
Cuisine: Mexico
Ingredients: ¼ teaspoon freshly ground pepper; 3 cups reduced Chicken Stock, plus stock for poaching the chicken; 1 teaspoon finely minced jalapeño peppers; 1 whole boneless, skinless chicken breast, split, and cut into 1-inch chunks; ½ cup diced onion; 2 tablespoons mild olive oil; 2 tablespoons chopped fresh cilantro; 2 corn tortillas, cut into strips, 2 inches long by ½ inch wide, and then deep-fried; 8 paper-thin slices of lime, cut into quarters; ½ cup diced, peeled, fresh or canned tomatoes; 1 tablespoon minced garlic; 1 teaspoon (or to taste) salt; 2 tablespoons fresh lime juice

Yucatecan Soup with Chicken, Tortillas, and Lime

Preparation info

Serves
4

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

No matter how many tortilla soups you have eaten in Mexican restaurants in America, you will be impressed with this one–it’s the best. The first time I tasted this classic soup from the Yucatán was at a small outdoor restaurant during a festival in Merida. All the time I was eating I kept thinking, remember this soup so you can make it at home. I’ve tried one variation–substituting shellfish for chicken. Very good!

Ingredients

Americas
Mexico
Gluten-free
Soup
Central America

Ingredients

Method