Sopa de Lima (Yucatecan Lime and Chicken Soup)
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Ingredients
- 500 g chicken thigh fillets
- 1000 ml chicken stock
- 3 lime
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 1 fresh green chillies
- 4 corn tortillas
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 29 g
- Carbohydrate
- 20.9 g
- of which sugars
- 5.8 g
- Fat
- 17.2 g
- of which saturates
- 2.9 g
- Fibre
- 4.8 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the corn tortillas into strips and fry in the sunflower oil for 2 minutes until crisp, then drain on paper towel.
- 2
Fry the onion, garlic cloves and fresh green chillies in a large pan for 5 minutes until soft.
- 3
Add the tomatoes and cook for 5 minutes, then pour in the chicken stock and bring to a simmer.
- 4
Add the chicken thigh fillets and simmer for 15 minutes until cooked through with no pink remaining, then shred the chicken back into the soup.
- 5
Stir in the juice of 2 limes, and slice the remaining lime for serving.
- 6
Ladle into bowls and top with the crisp tortilla strips and a lime wedge.
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