The Sopa de lima is a traditional culinary preparation from Yucatan cuisine.
A light broth with turkey or chicken, oregano, tomatoes, and cumin, and a variety of citrus native to the Yucatan known as “sour lime“.
It is served with strips of fried tortillas and habanero chili.
It was first served in 1946 by the master called Katún (meaning “warrior” in the Mayan language).
Today it is considered one of the most representative soups of the Yucatan.
We tasted it at Isla Mujeres (see photo below).
Other Mexican soups:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Boiling
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 2 chicken breasts
- 8.5 cups water
- 3 cloves garlic
- 1 onion
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 tomatoes
- to taste cilantro
- 6 to taste sour lime (or lime)
- to taste fried tortillas
- to taste salt
Steps
In a pot, cook the chicken breast in the water and add 1/4 of an onion, garlic cloves, and cilantro.
Cover it and cook the ingredients for about 35 minutes. Then, remove the chicken and shred it.Set aside the broth.
In a pot, roast the chicken with the tomatoes, the rest of the onion.Then add the broth and spices.
Once it reaches a boil, add the lime slices.Finish cooking after a few minutes.
Finally, add some fried tortillas and habanero chili if you like.
FAQ
What is the sour lime?
The origins of the true Lima are unknown, but it is likely a hybrid between a lime and a citron that has produced a vigorous citrus with a wonderful and complex fragrance.
Not to be confused with lime or lemon, this is a rare citrus outside the Yucatan.
Even in Yucatan, it seems to be difficult to find.
It has a distinct and beautiful fragrance, unlike any other citrus.
The fruits look similar to Persian lime, but they have a rougher skin, are more oblate, and have a large and distinct nipple.
The taste and fragrance of the fruit are also very different from those of lime.
