Yucatecan Sopa de Lima (Citrus Soup)
Cindy's note: This soup traditionally uses sweet lemons (limas dulces) which might be hard to find. Limes are okay to substitute, but add sparingly or the soup will be too puckery. I use both to balance sweet and sour flavors.
3 T. vegetable oil
1 onion, coarsely chopped
4 cloves garlic, crushed
˝ green pepper, sliced
2 tomatoes, seeded and coarsely chopped
1 tsp. oregano
1 tsp. cumin
6 cups chicken broth/stock
The juice of 2 large limas dulces plus 1 lime (or 2 medium limes, if you can’t find limas dulces), halved, plus remaining juiced citrus shells
2 skinless, boneless chicken breasts, halved
2 corn tortillas, cut into small strips
Salt to taste
Slices of lima dulce or lime (optional; for garnish)
Avocado slices (optional; for garnish)
Heat 2 T. oil in a large stockpot over medium heat. Add onion and garlic and sauté until translucent, about five minutes. Add green pepper, tomato, oregano and cumin and continue cooking about five minutes more. Add chicken stock, citrus juices and remaining citrus shells to pot and stir to blend. Bring to light boil. Add chicken breasts and turn heat down slightly to occasional simmer. Continue simmering soup about 10-15 minutes, until chicken is fully cooked through. Remove chicken from pot, allow to cool slightly, then shred into small pieces and return to pot.
Heat remaining 1 T. oil in small skillet over medium heat until hot but not smoking. Add
tortilla strips and fry until lightly golden brown. Remove from heat, drain on paper towels and sprinkle with salt to taste.
Serve soup in bowls garnished with fresh citrus slices, avocado, and tortilla strips.
April 23, 2005