Sopa De Lima

I first tried sopa de lima at Paradisus resort in Cancun, Mexico. While I had misgivings about the selection of foods (no tacos?), they did have a few options I’d never seen including this one. On initial glance this Yucatan specialty looks like standard chicken soup until you taste the generous squeeze of lime that gives it the signature tang.

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
1 pd chicken thighs or legs
½ onion, chopped
2 medium potatoes, chopped small
6 cloves of garlic, chopped small
1 carrot, chopped medium
2 oz spinach
1 celery stick, chopped small
2 bay leaves
2 tomatoes, chopped or a few spoons of tomato paste
1 jalapeno, chopped small
1 guajillo chili, chopped small (to impart smokiness)
2 cups chicken stock
salt to taste
pepper to taste
1 t oregano
Juice from one lime ~1 oz
Optional: Cilantro

Method:
Add about a tablespoon of oil to a pot and turn on to medium low. Toss in onions, bay leaves, jalapeno, guajillo and garlic. Cook for about 5 minutes. Now add in remaining ingredients except lime juice, chicken and chicken stock. Once tomatoes begins to soften add in chicken and chicken stock. Bring to a boil and then simmer on low about 20 minutes. When the chicken pieces have cooked all the way through remove them from heat. Let it cool for a few minutes then shred the chicken and place meat back into pot. Finally add in lime juice and cook for an additional 5 minutes. If desired include cilantro and tortilla chips for garnish. Serve hot.