Sopa de Lima

Sopa de Lima is the defining soup of the Yucatán Peninsula, scented with the uniquely fragrant Yucatecan lima — a bitter, aromatic citrus unlike a standard lime. The broth is built from fire-roasted tomatoes and charred onion, enriched with slow-poached chicken, and finished with a generous squeeze of sour citrus that sets it apart from every other Mexican soup. Crispy tortilla strips are essential.

Serves: 4

Ingredients

• 4 bone-in chicken thighs (about 800 g / 1.75 lb)
• 1.5 litres (6 cups) chicken stock
• 3 Roma tomatoes, halved
• 1 medium white onion, halved (plus ½ onion, diced, for serving)
• 6 cloves garlic, unpeeled
• 1 tsp (5 g) dried Mexican oregano
• ½ tsp ground cumin
• ½ tsp ground allspice
• 2 limes (or 1 Yucatecan lima if available), juice and some zest
• 1 chipotle chile in adobo (optional), minced
• 4 corn tortillas, cut into strips, fried until crispy
• Fresh coriander (cilantro), to serve
• Salt and pepper

Instructions

1. Char the tomatoes, halved onion, and garlic directly over a gas flame or under a hot broiler for 5-7 minutes, turning, until blackened in spots. Peel and roughly chop the garlic.
2. In a large pot, bring the stock to a simmer. Add the chicken thighs, charred onion, charred tomatoes, garlic, oregano, cumin, allspice, and chipotle if using.
3. Simmer gently for 30-35 minutes until the chicken is completely cooked through and tender.
4. Remove the chicken. Shred the meat, discarding skin and bones. Blend or crush the onion and tomato into the broth for body, or leave the broth clear — both are traditional.
5. Return the shredded chicken to the broth. Season with salt and pepper. Stir in the lime juice and zest. Taste — the broth should be bright, smoky, and pleasingly sour.
6. Serve in deep bowls, topped generously with the crispy tortilla strips, diced raw onion, fresh coriander, and an extra wedge of lime.

Cook's Notes: The charring step is essential — do not skip it. The soup should taste unmistakably of lime without being unpleasantly sharp; adjust the amount to taste. The crispy tortilla strips must be added at the very last moment or they will go soft.