Sopa de Lima Yucateca

Sopa de lima is the defining dish of the Yucatan peninsula, tracing its roots to the Maya civilisation's use of lima agria, a fragrant bitter lime unique to the region. This bright, aromatic soup reflects the Yucatan's distinct culinary identity — separate from the rest of Mexico and deeply influenced by local citrus, annatto, and the region's obsession with citrus-braised meats.

Serves: 4

Ingredients

• 2 chicken breasts (about 500g / 1 lb), bone-in preferred
• 1.5 litres (6 cups) chicken stock
• 3 limes, juice of all, zest of 1
• 1 tbsp (15ml) achiote (annatto) paste
• 1 white onion (250g / 9 oz), half roughly chopped, half thinly sliced
• 3 cloves garlic, smashed
• 2 roma tomatoes (200g / 7 oz), charred and diced
• 1 habanero chile, pierced but left whole
• 1 tsp (5g) dried Mexican oregano
• 2 tbsp (30ml) neutral oil
• Salt to taste
• Corn tortilla strips, fried until crisp, to serve
• Fresh cilantro, sliced avocado, and lime wedges to serve

Instructions

1. Combine chicken, stock, chopped onion half, garlic, whole habanero, oregano, and a generous pinch of salt in a pot. Bring to a boil, skim foam, then reduce to a gentle simmer. Cook 20-25 minutes until chicken is just cooked through.
2. Remove chicken and shred into bite-size pieces. Discard habanero, onion, and garlic. Reserve the broth.
3. Heat oil in a wide pot over medium-high heat. Sauté sliced onion 5-6 minutes until softened. Add achiote paste and stir 1 minute to dissolve into the oil.
4. Add charred tomatoes and cook 3-4 minutes until beginning to break down. Pour in the reserved broth and bring to a simmer.
5. Add shredded chicken, lime juice, and zest. Simmer 5 minutes. Taste and adjust salt and lime.
6. Ladle into bowls and top generously with fried tortilla strips, cilantro, and avocado slices.

Cook's Notes: True sopa de lima uses Yucatan lima agria, which has a more floral bitterness than standard lime. Supplement with a small splash of orange juice and extra zest to approximate this quality. The habanero adds fragrance without dangerous heat — keep it pierced but whole.