Mains, AndrewK. Wright

Sopa de Lima

Mains, AndrewK. Wright
Sopa de Lima

Made by: Andrew


Hola! Since I’ve been to Mexico a few times, I now think I’m an expert on everything Mexican. I had this soup in the Yucatan and thought, “Pfft. I can make this.” Turns out I was right, but only because it’s exceedingly simple. It’s usually served at the beginning of a large meal. But I made it a little heartier by adding corn and beans, so it’s substantial enough on its own. 

 
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Recipe

SOPA DE LIMA

Servings: 8

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Ingredients

  • 6 corn tortillas

  • 1½ cups olive oil or corn oil 

  • 1¼ cup white onion, diced

  • 3 cloves garlic, minced

  • 1 habanero chili, seeded and minced

  • ¼ teaspoon ground cinnamon

  • Pinch of ground cloves

  • 2 large tomatoes, peeled and chopped

  • 2 quarts chicken stock (homemade if you want!)

  • 1 teaspoon Mexican oregano 

  • 1½ pounds of chicken thighs 

  • 1 teaspoon salt

  • ⅓ cup fresh lime juice

  • 1 can (425 grams) of corn, drained

  • 1 can (425 grams) of black beans, rinsed

  • 2 ripe avocados, sliced

  • 1 bunch cilantro, roughly chopped

Directions

  1. Cut the tortillas into ¼-inch strips.

  2. Pour oil into a large pot to ¼ inch deep. Heat the oil (don’t let it smoke). Scatter a handful of the tortilla strips in the oil. Turn with metal tongs for even cooking on both sides. It make take a few rounds to do all tortillas. Remove them to a plate lined with paper towel.

  3. Remove all but two tablespoons of the frying oil. Heat on medium-high. Add the onions and cook until translucent, about 5 minutes. Add the garlic, habanero, cinnamon and cloves and cook a few minutes longer.

  4. Add the tomatoes, stock, oregano, chicken thighs and salt. Bring to a simmer and reduce the heat to maintain a low simmer.

  5. Cover and cook for 20 to 25 minutes, until the chicken is cooked.

  6. Remove pot from the heat. Remove the chicken and use two forks to shred the chicken. Return chicken to pot. 

  7. Stir in the lime juice, corn and black beans. Add salt to taste.

  8. Serve with a few strands of fried tortilla, sliced avocado and fresh cilantro. 

Beverage pairing

A cold negra modelo if your gringo tongue can’t handle the heat.

What’s for dessert?

Keep the lime theme going by serving Key Lime Pie for dessert.
Look for the recipe in our Sweet Stuff section.