SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
LIME SOUP (SOPA DE LIMA)
Provided by Joe Drape
Categories dinner, lunch, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a large skillet over medium-high heat, and add about 1/2 inch oil. Set aside a baking sheet lined with paper towels. When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds. Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
- Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
- Place chicken stock in a medium saucepan and bring to a boil. Add roasted spices, lower heat, and simmer for 10 minutes. Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer. Add diced chicken and simmer until chicken is opaque in center, about 10 minutes. Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
- To serve, place equal portions of chicken in center of each soup plate. Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese. Pour chicken broth into bowl, keeping mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 49 grams, Carbohydrate 35 grams, Fat 67 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1335 milligrams, Sugar 6 grams, TransFat 0 grams
SOPA DE LIMA
The most famous soup from the Yucatan, sopa de lima highlights the subtle, sweet, bergamot-like flavor of limas, a type of citrus from the region. Meyer lemon is a close second from what we can find in the U.S. The soup is traditionally seasoned with a classic recado, a mixture of warm spices, garlic and bitter orange (naranja agria) juice, and the chicken is usually boiled plain. In this rendition, the chicken gets a recado rub and is marinated for a few hours to capture the essence of the spices. Browning the chicken until crispy and then cooking it through in the soup builds on the flavors that keep you coming back for more.
Provided by Food Network Kitchen
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight.
- Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve.
- Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes.
- Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot.
- Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches.
- Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired.
More about "lime soup sopa de lima recipes"
SOPA DE LIMA - TRADITIONAL MEXICAN LIME SOUP WITH …
Web Mar 6, 2023 This Sopa de Lima (Mexican Lime Soup) recipe comes from Mexico Lindo Cooking School in Cancun. A classic, simple dish so full of …
From runningtothekitchen.com
Estimated Reading Time 6 mins
From runningtothekitchen.com
Estimated Reading Time 6 mins
- Place the chicken carcass in a large stock pot. Add the wine then water, covering the bones by about 1 inch.
- Bring to a boil over medium-high heat then turn down to medium-low and simmer, covered for 8-18 hours, until broth is rich and fragrant.
- Strain through a fine mesh sieve and pour broth into glass jars to store in the refrigerator. Once solidified, a thin layer of fat will form at the top, simply skim off before using.
- Add the broth, bay leaf, garlic, peppercorns, oregano and salt to a large pot. Bring to a simmer over medium heat for 10 minutes.
MEXICAN CHICKEN LIME SOUP (SOPA DE LIMA) RECIPE
Web Apr 30, 2013 Mexican Chicken Lime Soup (Sopa de Lima) Prep Time 10 mins Cook Time 75 mins Total Time 85 mins Servings 6 servings We …
From simplyrecipes.com
5/5 (8)Total Time 1 hr 25 minsCategory SoupCalories 929 per serving
From simplyrecipes.com
5/5 (8)Total Time 1 hr 25 minsCategory SoupCalories 929 per serving
SOPA DE LIMA (YUCATáN-STYLE LIME SOUP) RECIPE - SERIOUS …
Web May 18, 2016 Remove lime and grapefruit zests from broth and discard. Pour broth into pot with sofrito. Add reserved lime and grapefruit juice …
From seriouseats.com
5/5 (3)Total Time 1 hrCategory Quick Dinners, Soups And StewsCalories 326 per serving
From seriouseats.com
5/5 (3)Total Time 1 hrCategory Quick Dinners, Soups And StewsCalories 326 per serving
RICK BAYLESSSOPA DE LIMA CLASICA - RICK BAYLESS
Web Prepare the "salt-and-pepper" broth. Set an 8- to 12-quart soup pot over medium to medium-low heat. Lay the onions and garlic heads, cut-side down, in the pot. Cover and roast without turning until dark brown and …
From rickbayless.com
From rickbayless.com
LIME SOUP (SOPA DE LIMA) | SAVEUR
Web Feb 23, 2015 Pour through a fine strainer into a 6-qt. saucepan and stir in remaining stock. Add thyme, oregano, and chicken, and bring to a boil over medium-high heat; reduce heat to medium-low, and cook ...
From saveur.com
From saveur.com
LIMA SOUP - PATI JINICH
Web Rinse and dry the soup pot. Heat the oil over medium-high heat. Once hot, add the onion, bell pepper, tomato and 1/2 teaspoon salt. Cook, stirring often, for about 10 minutes until the vegetables are completely cooked …
From patijinich.com
From patijinich.com
SOPA DE LIMA (YUCATáN LIME AND CHICKEN SOUP) - FOOD
Web Jan 13, 2022 Directions Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of...
From foodandwine.com
From foodandwine.com
SOPA DE LIMA - AUTHENTIC MEXICAN RECIPE | 196 FLAVORS
Web Dec 30, 2012 2 bay leaves 2 teaspoons salt ½ teaspoon freshly ground black pepper For the sofrito 2 tablespoons vegetable oil ½ red onion , finely chopped 1 yellow bell pepper , finely chopped 2 cups chopped tomatoes …
From 196flavors.com
From 196flavors.com
SOPA DE LIMA WITH FRIED TORTILLA - BALTIMORE JEWISH TIMES
Web 2 days ago Stir in the juice from 2 small limes, about 2 tablespoons, and the lime zest. If you used store-bought broth, add 1-2 tablespoons of olive oil for a richer broth. Ladle the …
From jewishtimes.com
From jewishtimes.com
SOPA DE LIMA KETO PALEO CHICKEN CHILI LIME YUCATAN SOUP
Web Mar 30, 2013 Juice of 2 Limes ½ teaspoon Lime Zest * optional 2 tablespoon fresh Cilantro chopped 1 Avocado peeled and chopped. Dash Sea Salt* optional Instructions …
From beautyandthefoodie.com
From beautyandthefoodie.com
YUCATAN-STYLE LIME SOUP (SOPA DE LIMA) | COOKSTR.COM
Web Place the whole chicken in a large stock pot. Pour enough water into the pot to cover the chicken by 2 inches. Bring the pot to a boil over medium-high heat, then immediately …
From cookstr.com
From cookstr.com
MEXICAN LIME SOUP - SOPA DE LIMA - COOKTHESTORY
Web Mar 30, 2015 Add the tomatoes and chicken to the soup. Cover and cook until the chicken is no longer pink inside. While the chicken cooks, juice the 1-2 limes to get ¼ cup of …
From cookthestory.com
From cookthestory.com
SOPA DE LIMA: A MAYAN DELIGHT | MEXICAN LIME SOUP RECIPE FROM …
Web Apr 8, 2015 2 litres or 8.5 cups of water halve a small purple onion, finely chopped 3 garlic cloves, peeled and bruised a pinch of sea salt a large pinch of freshly ground black …
From spiciefoodie.com
From spiciefoodie.com
SOPA DE LIMA à LA MODE DU YUCATAN - COOKIDOO® – LA PLATAFORMA …
Web 60 g de jus de lime, fraîchement pressé. 1 piment habareno coupé en deux. 1 c. à soupe de sel, au goût. 1840 g de bouillon de poulet. 625 - 655 g de poitrines de poulet sans peau, …
From cookidoo.es
From cookidoo.es
SOPA DE ELOTE RECIPE (MEXICAN STREET CORN SOUP) | FOODTALK
Web Mar 20, 2023 Heat the oven to 180 degrees celsius / 350 degrees Fahrenheit. Add ¾ cup of corn to a roasting dish, remove any moisture with kitchen paper. Combine corn with …
From foodtalkdaily.com
From foodtalkdaily.com
YUCATAN STYLE SOPA DE LIMA - COOKIDOO® – DAS OFFIZIELLE …
Web 60 g lime juice. 1 habanero chilli, cut in half. 1 tbsp salt, to taste. 1840 g chicken stock. 625 - 655 g chicken breasts, skinless, boneless, cut into pieces (5 cm/2 in.) 140 g corn tortillas, …
From cookidoo.de
From cookidoo.de
YUCATAN STYLE SOPA DE LIMA - COOKIDOO® – LA PLATEFORME DE …
Web 2 oz lime juice. 1 habanero chili, cut in half. 1 tbsp salt, to taste. 65 oz chicken stock. 24 oz chicken breasts, skinless, boneless, cut into pieces (2 in.) 5 oz corn tortilla, cut into strips …
From cookidoo.fr
From cookidoo.fr
YUCATAN STYLE SOPA DE LIMA - COOKIDOO® – LA PLATAFORMA DE …
Web 3 tsp cloves. 60 g lime juice. 1 habanero chilli, cut in half. 1 tbsp salt, to taste. 1840 g chicken stock. 625 - 655 g chicken breasts, skinless, boneless, cut into pieces (5 cm/2 …
From cookidoo.es
From cookidoo.es
SOPA DE LIMA (MEXICAN LIME SOUP) RECIPE | HOMESICK TEXAN
Web Sopa de lima (Mexican lime soup) Cook Time 1 hour 15 minutes Servings 8 Author Lisa Fain Ingredients For the broth: 1 (3- to 4-) pound whole chicken, halved 1 medium yellow …
From homesicktexan.com
From homesicktexan.com
SOPA DE LIMA à LA MODE DU YUCATAN - COOKIDOO® – DAS OFFIZIELLE ...
Web 3 c. à thé de clous de girofle. 60 g de jus de lime, fraîchement pressé. 1 piment habareno coupé en deux. 1 c. à soupe de sel, au goût. 1840 g de bouillon de poulet. 625 - 655 g …
From cookidoo.de
From cookidoo.de
SOPA DE LIMA (MEXICAN LIME SOUP) - BRAND NEW VEGAN
Web Oct 23, 2022 Add soy curls to a bowl and cover with water to rehydrate; Dice onion and add to a dutch oven along with several tablespoons of broth or water; Saute over med …
From brandnewvegan.com
From brandnewvegan.com
YUCATAN STYLE SOPA DE LIMA - COOKIDOO® – LA PLATEFORME DE …
Web 60 g lime juice. 1 habanero chilli, cut in half. 1 tbsp salt, to taste. 1840 g chicken stock. 625 - 655 g chicken breasts, skinless, boneless, cut into pieces (5 cm/2 in.) 140 g corn tortillas, …
From cookidoo.fr
From cookidoo.fr
SOPA DE LIMA (MEXICAN LIME SOUP) - CAROLINE'S COOKING
Web Mar 16, 2022 Sopa de lima - Mexican lime soup This traditional soup is a delicious combination of lime-flavored broth, chicken and crisp tortilla. It's light, flavorful and …
From carolinescooking.com
From carolinescooking.com
YUCATAN STYLE SOPA DE LIMA - COOKIDOO® – OFICJALNA PLATFORMA Z ...
Web 3 tsp cloves. 60 g lime juice. 1 habanero chilli, cut in half. 1 tbsp salt, to taste. 1840 g chicken stock. 625 - 655 g chicken breasts, skinless, boneless, cut into pieces (5 cm/2 …
From cookidoo.pl
From cookidoo.pl
SOPA DE LIMA - MEXICAN CHICKEN LIME SOUP - THE HONOUR SYSTEM
Web Feb 16, 2021 ¼ cup fresh lime juice – plus extra sliced limes for garnish *use key limes if you can find them* 1 cup chopped cilantro 1 avocado, diced *optional topping FOR THE …
From thehonoursystem.com
From thehonoursystem.com
You'll also love