An aromatic Yucatecan chicken broth with sour lime and crispy tortilla strips.
About this recipe
Sopa de lima is a fragrant chicken broth with crispy fried tortilla strips and the juice of sour limes, originating from the Yucatan Peninsula. Its bright citrus flavour and comforting warmth make it one of the most cherished soups in Yucatecan cuisine.
History & Origin
Sopa de lima is the most representative dish of Yucatecan cuisine and has its roots in the fusion of Mayan cooking with ingredients brought during the colonial period. The Yucatecan sour lime (Citrus limetta) is a specific variety that grows on the peninsula and is not easily found in other regions. In Yucatecan homes, this soup is traditionally prepared on Sundays using free-range chicken. The Yucatecan writer Antonio Mediz Bolio described it as 'the liquid perfume of Yucatán' in his gastronomic chronicles.
Estimated cost
£14.10
Total cost
£2.35
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
350
Calories
13g
Protein
34g
Carbohydrates
11g
Fat
5g
Fibre
891mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Boil the chicken breast in 1.5 litres of water with half an onion, a garlic clove and salt for 25 minutes. Reserve the stock and shred the chicken.
- 2
Soak the chia seeds in a cup of water for at least 15 minutes until they swell up and form a gel-like coating.
💡 Stir them a couple of times during soaking to prevent clumping.
- 3
Squeeze the limes to extract the juice. You'll need about 150-200 ml of juice.
💡 No the licúes; la sopa de lima lleva the verduras picadas, no en puré.
- 4
In a large jug, combine 1.5 litres of cold water with the lime juice and sugar. Stir until the sugar dissolves.
💡 Adjust the sugar to your taste — start with less, as you can always add more.
- 5
Add the hydrated chia seeds (with their gel) to the jug and stir well.
- 6
Chill in the fridge for at least 30 minutes before serving. Stir again just before pouring, as the chia seeds tend to settle. Serve over ice.
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