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Per serving
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- 1
Fry the tortilla strips
Cut the corn tortillas into 1/2-inch strips. Pour vegetable oil into a skillet to about 1/4-inch deep and heat over medium-high until a scrap of tortilla sizzles on contact. Fry the strips in batches, 1 to 2 minutes per side, until golden and slightly puffed. Move them to paper towels and hit them with salt right away. Yes, you'll make more than the soup needs. That's the plan — the extras are snacks.
- 2
Build the base
In a large pot over low heat, warm the olive oil. Chop the onion and finely chop the garlic, add both, and cook low and slow for 10 minutes so they go soft and sweet, not browned. Season with salt and pepper. Core, seed, and finely chop the jalapeño, stir it in, and cook 2 more minutes.
- 3
Simmer it down
Stir in the diced tomatoes and oregano and cook 5 minutes. Crank the heat to high, pour in the chicken stock, and bring to a boil. Drop back to low, cover, and let it simmer 30 minutes. Shred the cooked chicken, stir it in, and cook 5 minutes more.
- 4
Hit it with lime
Right before serving, stir in the fresh lime juice — this is the whole point of the soup, so don't skip it. Taste and adjust with more salt, pepper, jalapeño, or lime until it's bright and tangy.
- 5
Load it up
Ladle into bowls and pile on the tortilla strips. Top with cubed avocado, chopped cilantro, and crumbled cotija. Extra lime wedges on the side never hurt anybody.
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Sopa de Lima (Yucatán Lime Soup)
Created by: TacoEveryDay
Ingredients
- 6 corn tortillas
- vegetable oil
- 2 tbsp olive oil
- 1 onion
- 3 garlic
- salt
- black pepper
- 1 jalapeño
- 1 cup diced tomatoes
- 1/2 tbsp dried oregano
- 4 cup chicken stock
- 1 cup chicken
- 1/4 cup lime juice
- 1 avocado
- 1/4 cup cilantro
- 1 cup cotija cheese
Instructions
- Fry the tortilla stripsCut the corn tortillas into 1/2-inch strips. Pour vegetable oil into a skillet to about 1/4-inch deep and heat over medium-high until a scrap of tortilla sizzles on contact. Fry the strips in batches, 1 to 2 minutes per side, until golden and slightly puffed. Move them to paper towels and hit them with salt right away. Yes, you'll make more than the soup needs. That's the plan — the extras are snacks.
- Build the baseIn a large pot over low heat, warm the olive oil. Chop the onion and finely chop the garlic, add both, and cook low and slow for 10 minutes so they go soft and sweet, not browned. Season with salt and pepper. Core, seed, and finely chop the jalapeño, stir it in, and cook 2 more minutes.
- Simmer it downStir in the diced tomatoes and oregano and cook 5 minutes. Crank the heat to high, pour in the chicken stock, and bring to a boil. Drop back to low, cover, and let it simmer 30 minutes. Shred the cooked chicken, stir it in, and cook 5 minutes more.
- Hit it with limeRight before serving, stir in the fresh lime juice — this is the whole point of the soup, so don't skip it. Taste and adjust with more salt, pepper, jalapeño, or lime until it's bright and tangy.
- Load it upLadle into bowls and pile on the tortilla strips. Top with cubed avocado, chopped cilantro, and crumbled cotija. Extra lime wedges on the side never hurt anybody.