sopa de lima / lime soup

2019-11-20

Sopa de lima (Sp. 'lime soup') is a Mexican soup from the Yucatan area. This is a recipe dating back to Mayan times, that has been adjusted for modern ingredients. This used to be a turkey soup. Nowadays, it is usually a chicken soup—sometimes pork—with fried tortillas and avocado. You can also try this with seafood instead of meat.

The defining ingredient of this soup is the lime/grapefruit juice that gives it the typical tart flavor. Without this, it's just a tortilla soup like so many others. Some recipes add a lot of lime juice. If you have not prepared this before, start easy and add the juice little by little until you find your personal limit by tasting.

This soup is quite easy to make. This is a slightly simplified version. Some recipes recommend boiling (part of) the fried tortillas in the soup for a while. I left out some of the spices and I limited the fried tortillas because I'm not a great fan of tortillas.

INGREDIENTS

This is what you need for 2-4 servings:

2 chicken / turkey legs
chicken / turkey bones to make stock
2-3 qts. water
3-6 limes
4-10 bitter oranges or 2-4 pink grapefruit
1 large onion, cut in half
4-10 garlic cloves, peeled, crushed
3-5 green onion leaves, cut small
S&P
1 jalapeño pepper
or more if you can handle the heat
1-2 avocados
olive oil
3-5 tortillas, corn (or flour)
1 cup fresh cilantro leaves, chopped coarsely

optional:

2-4 plum tomatoes
1 tsp. oregano
1 tsp. mint
red bell peppers

Pic1: sopa de lima, no avocado

Directions

Start the soup

Pic2: chicken, chopped green onion, S&P
Pic3: large onion
Pic4: jalapeno pepper

Combine 2 chicken legs, 2 qts. of water, the halved onion and chopped green onion in a 6-qt. pot. (Pic2+3)
If you have extra bones, add them too.
Optional:
- Clean and chop a jalapeno pepper for extra heat. (Pic4)
Add S&P to taste.
Bring to a boil.
Reduce heat, cover and simmer 20-30 minutes.
I usually remove the chicken leg at this time and finish them in the oven for better flavor and crisp skin. Leave the bones in the soup.

Spanish-fried tortillas

Pic5: tortilla strips
Pic6: Spanish-fry
Pic7: all done.

While the soup is simmering, cut the tortillas in small strips. (Pic5)
Spanish-fry the tortillas strips in 3/4" olive oil until golden-brown. (Pic6+7)
Do not walk away while doing this. The tortillas will turn color very suddenly.
Remove immediately and drain excess fat. Dry on paper towels.

bitter lime juice

Pic8-10: mix lime & pink grapefruit juice

If you don't have bitter oranges, use pink grapefruit instead.
Juice 2 limes and 2 grapefruit + set aside. (Pic5)
Reserve the 3rd lime for garnish. If too sour, juice another grapefruit or add sweetener.
Crush garlic into the juice.
Refrigerate until needed.

Finish & serve

Pic11: with tomatoes
Pic12: served
Pic13: with avocado

Add optional tomatoes. (Pic3)
Simmer another 30-60 minutes over low heat.
Adjust the seasoning before serving.

Serving suggestions:

Serve the soup in a large bowl.
I reserved the boiled onion for my next meal, but feel free to include it.
Stir in citrus juice to taste.
2-3 tbsp.. per bowl will give it a pleasantly tart taste without making it too sour.
I do not boil the citrus juice with the soup. It tends to get excessively bitter.
Add fried tortillas. (Pic6)
I didn't add very many to my plate. I'm not a great fan of tortillas.
Slice the remaining lime and serve 1-2 slices as garnish. (Pic6)
Add chicken and sliced avocado. (Pic7)
I did not add cilantro in the pictures.
Serve and enjoy.

Sopa de Lima on the internet

All pictures below were borrowed from the internet.

Sopa de lima is a very variable dish that takes on many different forms and colors.
Feel free to experiment to find the ingredient combination that you like best.

with and without tomatoes:

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org