Yucatán-Style Lime Soup (Sopa De Lima)

This Lime Soup recipe takes us on a culinary journey to Mexico’s Yucatán Peninsula, a region known for its vibrant cuisine influenced by Mayan and Spanish flavors. Imagine exploring the lush jungle, climbing vine-draped limestone ruins, and refreshing yourself in a cenote, a natural limestone well. After such adventures, hunger strikes, and you find yourself at a small restaurant by the lake at Cobá, indulging in traditional Yucatecan cooking. Among the delightful dishes offered is the classic lime soup.

In the Yucatán Peninsula, lime soup variations are plentiful, with each restaurant adding its own twist. Some incorporate bell peppers, while others infuse hints of cinnamon and oregano. However, this recipe takes the simplest approach, highlighting the flavors of chicken, onion, rice, and limes. Embracing the notion that simple foods often make the best, this lime soup allows the humble ingredients to shine without unnecessary complexity or pretense.

Get ready to embark on a culinary adventure as we explore the ingredients and instructions to recreate this authentic Yucatecan Lime Soup.

INGREDIENTS:

• Lard or coconut oil, for frying
• 1 (8-ounce) package corn tortillas, sliced into ¼ by 1-inch strips
• 1 whole chicken, about 3 pounds
• 1 white onion, thinly sliced
• 1 cup long-grain white rice
• 3 limes
• Jalapeños, for garnish
• Cotija cheese, for garnish
• Cilantro sprigs, for garnish
• 1 avocado, sliced, for garnish

INSTRUCTIONS:

Prepare the tortilla strips:

1. Line a plate with a paper towel or a cotton kitchen towel.
2. Heat a cast-iron skillet over medium heat and add enough lard or coconut oil to reach about ½ inch up the side of the skillet.
3. Test the oil’s readiness by dropping a tortilla strip into the hot fat. If it sizzles immediately, crisps, and turns golden brown within around 30 seconds, the oil is ready.
4. Fry the tortilla strips in batches until they become crisp and golden brown.
5. Using a slotted spoon, transfer the fried tortilla strips to the lined plate and allow them to cool. Turn off the heat.

Cook the chicken:

1. Place the whole chicken in a large stock pot and add enough water to cover it by 2 inches.
2. Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and simmer, covered, for approximately 2 hours, or until the chicken is fully cooked and the meat easily shreds with a fork.
3. Turn off the heat.
4. Carefully remove the chicken from the pot and let it cool until it’s comfortable to handle. Discard the skin, pull the meat from the bones, and shred it with a fork.

Prepare the broth and chicken:

1. Strain the broth in the pot through a fine-mesh sieve into a pitcher or jar, discarding any solids. Wipe the pot clean to remove any debris.
2. Return the strained broth and reserved shredded chicken to the pot.
3. Stir in the thinly sliced onion and white rice, then bring the mixture to a simmer over medium heat.

Infuse the flavors:

1. Juice one of the limes and stir the juice into the soup pot.
2. Continue cooking until the onion is soft and translucent, the rice is tender, and the chicken is warmed through.

Serve the lime soup:

1. Ladle the lime soup into soup bowls.
2. Garnish with chopped lime (including the peel), sliced jalapeños, crumbled Cotija cheese, sliced avocado, and the previously prepared tortilla strips.