dinner · dairy-free · gluten-free
Sopa de lima
Yucatán's fragrant chicken soup scented with sour lime, charred onion and garlic, topped with crisp tortilla strips.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer chicken with charred garlic and onion, oregano and spices for 40 minutes, until it reaches 74°C (165°F); shred chicken and strain broth.
-
2
Sauté pepper, tomato and onion in oil until soft.
-
3
Add broth and chicken and simmer 10 minutes.
-
4
Add slices and juice of the limas (or lime juice and grapefruit zest) at the end; season.
-
5
Serve over tortilla strips with habanero and cilantro.
