Easy Lime Soup

Angelica Ponce
Lime soup is one of the most representative dishes of Yucatán, thanks to its delicate lime flavor and the subtlety of sweet chili, resulting in a perfect combination. You can't miss this opportunity to treat your family with this lime soup recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water, for the broth
  • salt, for the broth
  • 1 bunch spearmint, for the broth
  • 1 bunch cilantro, for the broth
  • 1 pinch pepper, for the broth
  • 1 tablespoon oregano, for the broth
  • 2 bay leaves, for the broth
  • 1 onion, roasted, for the broth
  • 1/2 garlic heads, roasted, for the broth
  • 2 chicken drumsticks, for the broth
  • 2 chicken thighs, for the broth
  • 2 chicken wings, for the broth
  • 1 chicken breast, for the broth
  • 1/2 cups lime juice, for the broth
  • 1 teaspoon lime zest, for the broth
  • 2 tablespoons vegetable oil
  • 1/2 cups onion
  • 1 cup bell pepper, xcat-ik
  • 2 cups tomato
  • salt
  • pepper
  • 1/2 cups red onion, roasted and cut into medium cubes, for the ixnipek
  • 3 güero chiles, roasted and sliced, for the ixnipek
  • 1/4 cups lime juice, for the ixnipek
  • 1/4 cups orange juice, for the ixnipek
  • salt, for the ixnipek
  • pepper, for the ixnipek
  • 2 cups tortillas, in strips, fried
  • cilantro, finely chopped, for garnish
  • lime, roasted and sliced, for garnish
Preparation
1h 15 mins
1h
Low
  • Pour the water into a pot, then add the salt, chicken, mint, cilantro, black pepper, oregano, bay leaves, onion, and garlic. Cover and cook for 40 minutes or until the chicken is well cooked. Remove the chicken from the broth, shred the meat, and set aside in a bowl. Then, strain the chicken broth and add the lime juice, stir gently, adjust the seasoning, and set aside.
  • Heat the oil in a saucepan over medium heat and cook the onion for 3 minutes, then add the sweet chili, the tomato, and cook for 5 minutes. Next, add the chicken and cook for 10 more minutes, pour in the chicken broth, and stir gently to combine everything well. Cook for 5 minutes, remove from heat, and add the lime juice.
  • For the ixnipek: mix the red onion well with the habanero chili, lime juice, orange juice, salt, and pepper in a bowl.
  • Serve the lime soup in a deep plate, add the fried tortilla, garnish with cilantro and roasted lime slices, and accompany with pickled onion (ixnipek).

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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