mexicansup· 6 servings
≈165 kkal · P 3g · L 0.6g · KH 36.8g (per recipe, TKPI estimate)
Sup Lima Khas Yucatan
MBG-eligible
Sopa de Lima
Ingredients
- 1 whole chicken (about 1.5 kg), cut into pieces
- 3 liters water
- 1 white onion, halved
- 4 garlic cloves, smashed
- 2 dried oregano leaves (Mexican oregano preferred)
- 1 teaspoon whole black peppercorns
- 2 tablespoons salt
- 4 limes, juiced (about 120 ml)
- 2 limes, thinly sliced for garnish
- 3 Roma tomatoes, roasted and blended
- 1 habanero pepper, roasted (optional, for heat)
- 12 corn tortillas, cut into thin strips and fried until crisp
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1 red onion, thinly sliced (for pickling)
- 1/4 cup lime juice (for pickling onion)
Instructions
- 1In a large stockpot, combine chicken, water, halved onion, garlic, oregano, peppercorns, and salt. Bring to a boil, then reduce to a gentle simmer. Skim foam regularly for 45 minutes until chicken is tender.
- 2Remove chicken pieces, shred meat from bones, discarding skin and bones. Return shredded chicken to broth. Strain broth if desired for clarity.
- 3In a comal or dry skillet, roast tomatoes and habanero until charred. Blend with 1 cup broth until smooth. Stir tomato mixture into soup.
- 4Quick-pickle red onion: combine sliced onion with 1/4 cup lime juice and pinch of salt. Let rest 15 minutes.
- 5Fry tortilla strips in hot oil (180°C) until golden and crisp. Drain on paper towels.
- 6Add fresh lime juice to soup just before serving. Taste and adjust salt.
- 7Ladle soup into bowls. Top with fried tortilla strips, diced avocado, pickled red onion, lime slices, and cilantro.
- 8Serve immediately with extra lime wedges on the side.
Source: llm-generated