Sopa de Lima (Yucatán-Style Lime Soup) Recipe
Ingredients (18)
- 2 whole limes, plus 1 more lime for garnish
- 1 grapefruit
- 1 large white or yellow onion (about 8 ounces; 225g), unpeeled
- 1 pound (450g) bone-in, skin-on split chicken or turkey breasts (about 1 whole chicken breast or 1/2 small turkey breast)
- 8 large cloves garlic, unpeeled, divided
- 4 dried Turkish bay leaves
- 3 whole cloves
- 1 (3-inch) piece cinnamon stick, preferably Mexican canela
- 5 whole allspice berries
- 15 whole black peppercorns
- Large pinch dried Mexican oregano
- 1 quart (960ml) homemade or store-bought low-sodium chicken stock
- 2 Roma tomatoes
- 6 tablespoons (90ml) vegetable oil, divided
- 1 Hungarian wax pepper (or 1 small green bell pepper), finely minced
- Kosher salt
- 6 small corn tortillas, cut into strips
- Small bunch fresh cilantro leaves, roughly chopped
Directions
Learn how to make this recipe at Serious Eats
Ingredients (8)
- 1.5 oz. Don Julio Blanco
- 0.5 oz. Lemon Juice
- 4 oz. Tomato Juice
- 1 pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco sauce
- Ice
- 1 Lemon Wedge, 1 Celery Stick, 1 Cherry Tomato
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