Sopa Di Lima

Yucatecan Soup with Chicken, Tortillas, and Lime

Preparation info

  • Serves


    • Difficulty


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!