Why You’ll Love It
This soup is full of bold flavors. Yet it manages to still feel light and can easily be served on any warm day.Key Ingredients in Sopa de Lima
Skin-on chicken thighs: Cook them in low-sodium chicken stock to make an even more flavorful stock in less time.Tomatoes: Blackening and peeling Roma tomatoes gives them another layer of flavor while removing any unpleasant texture you get with the skin of the tomato.
Garlic: Pan-roasting garlic with the peel on helps protect it from getting bitter and lets it develop sweetness and smokiness. Peel and chop after blackened.
Citrus juices: Mixing mandarin orange and lime juices creates a well-balanced combination that mimics the one from a lima agria found in the Yucatán Peninsula.
Tortilla strips: Slice into strips and fry until crunchy. As you eat, add a few at a time to create the ultimate crunch. Save extras for snacking or as salad toppers.
Helpful Swaps
It is hard to replicate the exact flavor profile of lima agria from the Yucatan Peninsula. I find that a combination of lime and mandarin orange juice works great.Storage and Make-Ahead Tips
The broth can be made one day ahead, strained, and refrigerated in an airtight container. Place shredded chicken in an airtight container and refrigerate. The fried tortilla strips can be made up to one day ahead and stored in an airtight container at room temperature. The optional Yucatecan salsa can be made two days before and stored in a glass container in the refrigerator.Sopa de Lima
Serves 4- 1 medium white onion, divided
- 2 (32-ounce) cartons low-sodium chicken broth (8 cups)
- 1 1/2 pounds skin-on, bone-in chicken thighs
- 9 cloves garlic, unpeeled, divided 4 LEFT
- 2 teaspoons kosher salt, plus more as needed
- 15 whole black peppercorns
- 2 dried bay leaves
- 2 whole cloves
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 pound Roma tomatoes
- 2 tablespoons vegetable oil
- 1 medium green bell pepper, diced
- 1/2 teaspoon ground sumac
- 2 tablespoons regular or mandarin orange juice
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
- 2 cups vegetable oil
- 8 yellow or white corn tortillas, cut into 1/2-inch strips
- Thinly sliced lime wheels
- For the Yucatecan salsa (optional):
- 1/4 medium red onion, thinly sliced (about 3/4 cup)
- 1/4 medium white onion, thinly sliced (about 3/4 cup)
- 1 teaspoon kosher salt
- 1 habanero pepper, seeded and thinly sliced
- 2 tablespoons regular or mandarin orange juice
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
- 1 tablespoon distilled white vinegar
- 1 small pinch dried oregano, preferably Mexican
1. Halve 1 medium white onion (do not peel). Place one onion half (reserve the remaining for the final soup), two (32-ounce) cartons low-sodium chicken broth, 1 1/2 pounds bone-in chicken thighs, 5 of the unpeeled garlic cloves, 2 teaspoons kosher salt, 15 whole black peppercorns, two dried bay leaves, two whole cloves, and 1/2 teaspoon dried oregano in a large pot or Dutch oven.
2. Bring to a simmer over medium-high heat. Simmer until the chicken is cooked through, about 30 minutes. (This is a good time to fry the tortilla strips and make the salsa.)
3. Transfer the chicken to a plate. When cool enough to handle, remove and discard the skin and bones. Shred the meat. Pour the broth through a strainer set over a large heatproof bowl. Discard the contents of the strainer. Reserve the pot.
4. Heat a large cast-iron skillet over medium-high heat. Add 1 pound roma tomatoes and remaining 4 unpeeled garlic cloves and cook, turning occasionally, until charred all over, 4 to 5 minutes total. Transfer to a cutting board.
5. Peel and finely chop the reserved onion half. Once cool enough to handle, peel the tomatoes as best you can and garlic and discard the skins. Finely chop the garlic and tomatoes.
6. Heat 2 tablespoons vegetable oil in the reserved pot over medium heat. Add the finely chopped white onion and cook until translucent, about 4 minutes. Stir in the tomatoes, garlic, and 1 diced medium green bell pepper. Cook until the pepper is tender, about 10 minutes.
7. Stir in the chicken, broth, and 1/2 teaspoon ground sumac. Return to a simmer, then simmer for 5 minutes to let the flavors meld. Stir in 2 tablespoons orange juice and 2 tablespoons lime juice. Taste and season with kosher salt as needed.
8. To serve, top the soup with the tortilla strips, lime wheels, and salsa if using.
Fry the tortilla strips:
1. Heat 2 cups vegetable oil in a large saucepan over medium-high heat until 365 degrees F. Working in three batches, add the tortilla strips and fry, stirring occasionally, until crisp and golden brown, 2 to 3 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate.
Make the Yucatecan salsa (optional):
1. Toss 1/4 thinly sliced medium red onion, 1/4 thinly sliced medium white onion, and 1 teaspoon kosher salt together in a medium bowl. Let sit for 5 minutes.
2. Stir in 1 thinly sliced habanero pepper, 2 tablespoons orange juice, 2 tablespoons lime juice, 1 tablespoon distilled white vinegar, and a small pinch dried oregano.
