RECIPE: Sopa de Lima

RECIPE: Sopa de Lima
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This dish has been a staple throughout the Yucatan area of Mexico for hundreds of years.


Prep Time: Cook Time: Total Time: Yeild:
8 HRS 20 MIN 8 HRS 20 MINS 2 servings



For the chicken broth:
  • 1 cooked chicken carcass
  • 1/2 cup dry white wine
  • 4-6 quarts cold water
For the soup:
  • 5-6 cups chicken broth
  • 1 bay leaf
  • 2-3 garlic cloves, toasted (toast cloves in a dry skillet over medium high heat until browned)
  • 1/2 tablespoon black peppercorns
  • 1/4 teaspoon oregano
  • kosher salt to taste
  • 1 1/2 tablespoons extra virgin olive oil
  • 2/3 cup diced yellow onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced tomatoes
  • 1/2 cup diced tomatoes
  • 1/3 cup freshly squeezed lime juice
  • 6 ounces shredded cooked chicken
  • tortilla strips, chopped avocado and cilantro for garnish


For the broth:
    1. Place the chicken carcass in a large stock pot. Add the wine then water, covering the bones by about 1 inch.
    2. Bring to a boil over medium-high heat then turn down to medium-low and simmer, covered for 8-18 hours, until broth is rich and fragrant.
    3. Strain through a fine mesh sieve and pour broth into glass jars to store in the refrigerator. Once solidified, a thin layer of fat will form at the top, simply skim off before using.
    For the soup:
      4. Add the broth, bay leaf, garlic, peppercorns, oregano and salt to a large pot. Bring to a simmer over medium heat for 10 minutes.
      5. Place the olive oil in a medium skillet over medium-high heat. Once hot, add the onion and cook for 3-4 minutes until softened but not browned.
      6. Add the pepper and cook for another 3-4 minutes until softened.
      7. Add the tomatoes, cook for 4-5 minutes then add the mixture and the lime juice into the simmering broth.
      8. Continue simmering the broth for another 5 minutes.
      9. Remove from heat, season with salt to taste.
      10. Place the shredded chicken in serving bowls. Ladle the soup on top and garnish with tortilla strips, avocado and cilantro.
      Recipe discovered via Running to the Kitchen