Yucatecan Chicken and Lime Soup (Sopa de Lima)
- Makes6 servings
- Cook Time1½ hours
- Active time plus cooling45 minutes active
- 7
Sopa de lima is a classic Mexican soup from the Yucatán Peninsula. Brothy, spicy and usually chicken-based, it counts as a key ingredient the juice of limas, or Mexican bittersweet limes, a variety of citrus that is difficult to find here in the U.S. To approximate the flavor of limas, we use a combination of freshly squeezed grapefruit juice and standard lime juice; credit for this substitution goes to J. Kenji López-Alt of Serious Eats. Adding the citrus juices at the very end, after cooking is complete, keeps the flavors clear and bright. The broth for sopa de lima is sometimes infused with warm spices for complex flavor and aroma. Maricel Presilla’s recipe from “Gran Cocina Latina” informed our version, which includes cinnamon, allspice and cumin, along with oregano. Simmering bone-in chicken thighs in store-bought chicken broth yields a deeply flavorful base for the soup along with an ample amount of tender meat to shred and add back to the pot. But before simmering, we brown the skin side of only half of the chicken thighs; this develops enough caramelization to build depth of flavor but spares the time and mess of browning both sides of all 3 pounds of thighs. Sopa de lima is garnished with strips of fried corn tortillas that, when lightly soaked with broth, take on an appealing chewy-crunchy quality that adds textural appeal to the soup. For simplicity, however, we use tortilla chips.
Don’t use grapefruit juice that’s not freshly squeezed. Pasteurized juice or juice from concentrate lacks the peppiness that the soup requires. Any variety of grapefruit—pink, red or white—works well. You will likely need 1½ grapefruits to get ¾ cup juice.
Step 1
In a large Dutch oven over medium-high, heat the oil until barely smoking. Add half the chicken, skin side down, and cook without disturbing until well browned on the bottom, 8 to 10 minutes, then transfer to a plate. Pour off and discard all but 2 tablespoons fat from the pot.
Step 2
Return the pot to medium-high, add the onions and ½ teaspoon salt, then cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, jalapeño, oregano, cumin, allspice, cinnamon and cilantro stems. Cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes with juices, then the broth. Bring to a boil, scraping up any browned bits. Add the raw chicken and the browned chicken, along with any accumulated juices, then bring to a simmer. Cover, reduce to low and cook, adjusting the heat as needed to maintain a simmer, until a skewer inserted into the chicken meets no resistance, about 45 minutes.
Step 3
Remove the pot from the heat. Using tongs, transfer the chicken to a large plate and set aside. When cool enough to handle, use 2 forks or your hands to shred the chicken into bite-size pieces; discard the skin and bones. Add the shredded meat to the pot and bring the soup to a simmer over medium, stirring occasionally.
Step 4
Off heat, stir in the grapefruit and lime juices, then taste and season with salt, pepper and additional lime juice (if desired). Ladle into bowls and top with tortilla chips and cilantro leaves.
