Quick Weeknights · Mexican
Sopa de Lima
This chicken soup gains its character from the distinct aroma of Yucatecan lime.
Why This Works
The balance between the savory chicken broth and the tart, bright lime is incredibly refreshing.
The Upgrade
Add a touch of habanero oil for a gentle, creeping heat.
Chef's Secret
Michelin TechniqueDon't boil the lime slices too long; just a quick steep preserves the essential oils in the zest.
Ingredients
Total time including resting: 40 min
Directions
Sauté onion and garlic in a soup pot until translucent, ensuring a sweet, aromatic base.
5 minAdd chicken stock and half the lime slices, simmering gently to extract essential oils.
15 minFry tortilla strips in a pan with oil over medium heat until they become crispy and golden-brown.
5 minRemove the cooked lime slices from the soup to prevent bitterness.
1 minStir in the shredded chicken and cook just until warmed through.
3 minLadle into bowls, topping generously with crispy tortilla strips, fresh cilantro, and remaining lime slices.
2 minWine Pairing
Vermentino
White Wine
The BottleAntinori Guado al Tasso Vermentino
This wine's inherent citrus zest and saline finish are the natural companions for the aromatic Yucatecan lime broth. It enhances the soup's brightness without overwhelming the delicate chicken.
Nutrition per Serving
320
calories
26g
protein
22g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Avocado and Radish Slices
Top the soup with thin slices of avocado and radish to add creamy fats and a sharp, crisp texture to each spoonful.
Ingredients
Directions
Trim the stems and root ends from the radishes.
Using a mandoline or sharp chef's knife, slice the radishes into paper-thin rounds.
Pit and peel the avocado, then cut into thin, uniform slices.
Place the radish slices in a small bowl of ice water for 5 minutes to intensify their crispness, then pat thoroughly dry.
Gently toss the avocado slices with lime juice to prevent oxidation and season with a pinch of flaky salt.
Arrange 3 avocado slices and 4 radish rounds atop each portion of hot Sopa de Lima immediately before serving.
Side Dish
Toasted Tortilla Strips
Cut corn tortillas into strips and pan-fry quickly to provide a salty, crunchy contrast to the soft chicken and broth.
Ingredients
Directions
Stack the tortillas and slice into uniform 1/4-inch wide strips using a sharp chef's knife.
Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
Add tortilla strips in a single layer, working in batches to avoid crowding the pan.
Fry for 2 minutes, tossing frequently, until they achieve a deep golden hue and brittle texture.
Transfer to a paper towel-lined plate to drain excess oil momentarily.
Season immediately with kosher salt and lime zest while hot to ensure proper adhesion.
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