Best Sopa De Lima Merida Yucatan Recipes

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SOPA DE LIMA (MERIDA, YUCATAN)



Sopa De Lima (Merida, Yucatan) image

Make and share this Sopa De Lima (Merida, Yucatan) recipe from Food.com.

Provided by Annacia

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 limes (Green-Yellow lime, only the juice)
2 limes, for garnish (cut in slices)
8 tortillas, de maiz (cut in large pieces)
1 chicken breast, diced
4 cups chicken broth ((authentic-real)
1 teaspoon chicken broth, dried
4 tomatoes (jitomates, ground or very finely chopped with the juice)
1 onion
green chiles serranos (optional)
1 avocado, for to adorn (garnish)
vegetable oil (for frying tortillas)
salt and pepper

Steps:

  • Fry the tortilla slices in vegetable oil. Let stand in absorbent paper.
  • Put the onion,diced in a sarten (pot) with oil, when onion is transparent put in the tomato with it's juice.
  • Let it cook on low heat 20 minutes and add the chicken, chicken broth dried (I used chicken soup base), lime juice, salt and pepper and chile if using.
  • Simmer on med low till chicken is cooked through.
  • Add fried tortilla strips and garnish with lime and avocado, serve.

Nutrition Facts : Calories 672, Fat 23.4, SaturatedFat 5.1, Cholesterol 23.2, Sodium 1675.8, Carbohydrate 91.5, Fiber 11.5, Sugar 9.3, Protein 27

SOPA DE LIMA (YUCATAN LIME SOUP)



Sopa de Lima (Yucatan Lime Soup) image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

8 corn tortillas
1/2 cup vegetable oil
Salt
1 medium onion, chopped
1 celery rib, thinly sliced
1 carrot, thinly sliced
1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried Mexican oregano, crumbled
1 large tomato, peeled and chopped
8 cups chicken stock or canned low sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts
2 green onions, finely chopped
3 limes, juiced (about 1/3 cup)
1 large avocado, peeled, pitted and coarsely chopped
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
  • Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
  • When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

SOPA DE LIMA (MEXICAN LIME SOUP)



Sopa De Lima (Mexican Lime Soup) image

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Steps:

  • Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
  • Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

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