SOPA DE LIMA (YUCATECAN CHICKEN-LIME SOUP)
11 cups; 5 to 6 servings
This soup is built on a bay- and cinnamon-scented broth, which is then enhanced with tomatoes, chiles, and lime slices. Like any chicken soup, it is restorative during the winter months, but its zingy broth and array of fresh and crunchy garnishes make it perfect for summer dining.
Place in a pot and bring to a simmer over high heat:
- 1 ½ pounds bone-in chicken breasts or thighs, skin removed and fat trimmed
- 8 cups water
- 1 small onion, thinly sliced
- 2 garlic cloves, smashed
- One 2-inch cinnamon stick, preferably canela
- 1 bay leaf
Reduce the heat to maintain a simmer and cook, partially covered, until the chicken is tender, about 25 minutes for breasts or 30 to 35 minutes for thighs. Skim off any scum that rises to the surface. While the chicken cooks, make tortilla strips as directed in Tortilla Soup, or have ready:
- 2 cups tortilla chips
When the chicken has cooked through, transfer to a plate and let cool. Strain the liquid through a sieve into a bowl. Add to the pot over medium heat:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- ½ large green bell pepper, finely chopped
Cook until the onions are translucent, about 10 minutes. Add the strained cooking liquid along with:
- 1 cup diced plum tomatoes or 1 cup canned diced tomatoes
- 2 garlic cloves, minced
- (1 habanero chile, seeded and minced)
- 1 lime, scrubbed and thinly sliced, or the finely grated zest of 2 limes
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon salt
- ½ teaspoon ground cumin
- (⅛ teaspoon ground cloves or allspice)
Bring to a simmer and cook for an additional 15 minutes. Meanwhile, shred or dice the chicken meat and discard the bones or save them for stock. Add the meat to the soup and warm through. Stir in:
- Up to ¼ cup lime juice
- Salt and black pepper to taste
Fish out the lime slices and ladle the soup into bowls. Top with the tortilla chips or fried tortilla strips, along with:
- 1 avocado, pitted, peeled, and diced
- Chopped cilantro