This vibrant Yucatecan lime soup is a tangy, aromatic masterpiece that combines tender shredded chicken with bright citrus flavors and crispy tortilla strips. A beloved comfort food from Mexico, it's light yet deeply satisfying, perfect for any occasion and guaranteed to awaken your palate with its perfect balance of lime juice, chicken broth, and traditional spices.
⏱️75 min
📊Medium
👥6 servings
🍽️Soup
familylightmeatbudget-friendly
Ingredients
800 gchicken breast
6 pieceslimes
2 literschicken stock
2 pieceswhite onions
4 piecesgarlic cloves
6 piecescorn tortillas
1 handfulepazote leaves
3 tablespoonsvegetable oil
1 teaspoonsalt
0.5 teaspoonblack pepper
Instructions
1PREPARE THE CHICKEN BROTH: In a large pot, bring the chicken stock to a boil over medium-high heat. Add the whole chicken breast, one halved onion, and two crushed garlic cloves to the broth. Reduce heat to medium and simmer for 25-30 minutes until the chicken is fully cooked and tender, with no pink inside when pierced. The internal temperature should reach 75°C (165°F). Remove the chicken, let it cool slightly, then shred it into bite-sized pieces using two forks. Strain the broth through a fine-mesh sieve to remove solids and return it to the pot, keeping it warm.
2PREPARE THE LIME AND AROMATICS: Cut 4 of the limes in half and juice them into a small bowl, extracting as much juice as possible (you should have approximately 150ml of fresh lime juice). Finely mince the remaining 2 garlic cloves and slice the other onion into thin half-moons. Set aside. The fresh lime juice is crucial for the authentic tangy flavor, so use fresh limes rather than bottled juice for the best results.
3MAKE THE CRISPY TORTILLA STRIPS: Cut the corn tortillas into thin strips approximately 1cm wide and 5cm long. Heat the vegetable oil in a skillet over medium-high heat until it shimmers (about 190°C or when a tortilla strip sizzles immediately upon contact). Fry the tortilla strips in batches for 2-3 minutes, stirring occasionally, until they are golden brown and crispy with a slight curl. Transfer to a paper towel-lined plate and season lightly with salt. These will be used as garnish and will add a delightful textural contrast to the soup.
4SAUTÉ THE AROMATICS: In the same pot with the warm broth, heat a tablespoon of the remaining oil over medium heat. Add the minced garlic and sliced onion, sautéing for 3-4 minutes until the onion becomes translucent and softened, releasing its sweet flavor and fragrance. Stir occasionally to prevent burning and ensure even cooking. This aromatic base will infuse the broth with depth and subtle sweetness.
5COMBINE AND FINISH THE SOUP: Add the shredded chicken back into the pot with the broth and sautéed aromatics, stirring to combine evenly. Pour in the fresh lime juice slowly while stirring, tasting as you go to achieve your desired level of tartness—most prefer a pronounced lime flavor. Add the epazote leaves, which provide an authentic Yucatecan herb note. Season with salt and black pepper to taste. Bring the soup back to a gentle simmer for 2-3 minutes to marry all the flavors, but do not allow it to boil vigorously as this may toughen the chicken.
6SERVE WITH GARNISHES: Ladle the hot sopa de lima into serving bowls, distributing the chicken and broth evenly. Top each bowl generously with the crispy tortilla strips, which will soften slightly as they sit in the hot broth, creating wonderful texture layers. You may also add additional lime wedges on the side for guests to adjust the tartness to their preference. Serve immediately while the soup is piping hot and the tortilla strips are still at their crispiest—this dish is best enjoyed fresh and is a true celebration of bright, clean Mexican flavors.