Flaming Tortillas

62
3

Lime Soup (Sopa de Lima)

Posted By Abigail Garcia

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Cook Time: 30 mins
Preparation Time: 15 mins

"I recently had the joy of being in Yucatán... Cancun sounds familiar to someone? =) One of the best places we dine at, is called Labná, in the center of Cancun. Its and old style restaurant with very traditional yucatecan food. And of course I tried a very traditional Sopa de Lima (Lime soup) and I was delighted... Back home, I tried to recreated it, and searched for recipes everywhere. Here's the best one I've got! enjoy!"

Servings

Total Servings: 4

Ingredients

  • 6 cups of chicken broth
  • 1/2 medium white onion, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon dried Mexican oregano
  • 1 cinnamon stick
  • 1 lb skinless boneless chicken or turkey thighs, cut into large chunks
  • - FOR THE SOUP AND GARNISH
  • 6 corn tortillas, cut into 1 inch strips
  • 2 tbsp cooking oil, plus more for shallow frying
  • 1/2 medium white onion, minced
  • 2 garlic cloves, minced
  • 1 plum tomato, minced
  • 1 serrano chile, seeded and minced
  • 4 tablespoons fresh lime juice (about 2 limes)
  • 1 lime, thinly sliced
  • - salt to taste
 

Directions

  1. Pour the broth into a small pot, add the onion, garlic slices, oregano and cinnamon stick. Bring to a boil over high heat. Add the turkey/chiken, lower the heat to medium and simmer until the meat is cooked through, about 8 minutes. Remove the turkey and place it in a bowl to cool slightly. Strain the broth and set aside. When the turkey is cook enough, shred it into bite-sized pieces. Reserve. 
  2. Line a plate or baking tray with paper towels. Heat 1/2 inch of oil in a large skillet over medium-high heat. Test the oil by adding a strip of the tortilla. If it sizzles, its ready. Add the strips in batches and cook until golden brown. Scoop them out and place them on the lined tray. Reserve. 
  3. Heat the 2 tbsp of oil in a small pot over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes. Stir in the chopped garlic, tomatoes and chile and cook until the vegetables are very soft, about 3 minutes longer. Pour in the strained broth and the lime juice and bring to a boil. Add the shredded turkey/chicken and lime slices and stir to warm through. Season with salt to taste and serve topped with fried tortilla strips. 

 

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