sopa de lima

I first had this soup in Mexico, at a little restaurant within the Chichén Itzá complex. No doubt the restaurant was a tourist trap, however, the soup was to die for. A few nights later, I had it again except, this time, at a tiny local restaurant. Again, it was divine, and I was hooked.

A few months later, back in London, we were having some friends over for a taco night. I thought it a good opportunity to try my hand at making sopa de lima myself, and I’m glad I did. It was an unequivocal success.

A delicious blend of sour lime, spicy chilli, tender chicken, crunchy tortilla strips and a rich, spiced broth, it’s everything you could want in a bowl. Plus, despite how it looks and sounds, it’s relatively straightforward to make.

 
sopa de lima recipe

for the sopa

1 large onion

1 sweet red pepper

4 garlic cloves

3 spring onions

6 limes

2 tomatoes

6 chicken thighs (deboned)

1 red or habanero chilli

1 tsp oregano

0.5 tsp ground cinnamon

0.5 tsp thyme

1 litre chicken stock

a handful of fresh coriander (garnish)

sour cream (garnish)

2 avocados (gardnish)

4 flour tortillas (garnish)

method

  1. Dice the onion and red pepper, and cook in some olive oil on a medium heat until they soften. Chop the spring onions into discs and add them as the onion and red pepper begin to soften.

  2. Slice the garlic and dice the tomatoes. Add them to the pan, along with the cinnamon, oregano and thyme. You can also add the chopped red or habanero chilli here, removing the seeds if you aren’t too keen on heat.

  3. Cook this all until it begins to break down.

  4. Take the bones out of the chicken thighs and remove the skin.

  5. Add them, whole, to the pan and cook until they are seared on the outside.

  6. Add the chicken stock and simmer until the chicken is completely cooked.

  7. Remove the chicken thighs from the broth and shred as much as possible.

  8. Add the shredded chicken back into the stock along with the juice of 5 limes. Add the peels of one of the juiced limes into the stock as well, but not all 5.

  9. Simmer and season to taste.

  10. Whilst this is cooking, heat an inch of oil in a pan. Cut the flour tortillas into strips and fry until they brown.

  11. Remove from the oil and let cool until they are crunchy and crisp.

  12. Serve the soup and garnish with the fried tortilla strips, sour cream, avocado and coriander. Feel free to add some more fresh chilli here if you’re feeling wild.