Time: 3 hours 10 minutes
Complexity: easily
Servings: 8

Sopa de lima (lime soup) is a traditional dish from the Mexican state of Yucatan. It is characterized by the subtle, sweet, bergamot-like flavor of the local lime. The closest in flavor to this lime is the Meyer lemon. The soup is traditionally seasoned with the classic recado, a mixture of warm spices, garlic and bitter orange juice (naranja agria), and the chicken is usually simply boiled. In this version, the chicken is rubbed with recado and marinated for several hours to enhance the flavor and aroma of the spices. Before cooking, the chicken is fried until crispy, making this soup hard to stop eating!

Ingredients:

• 2 tablespoons freshly squeezed orange juice
• 1 tbsp grated lemon zest + 2 tbsp freshly squeezed lemon juice (from a regular lemon)
• 1 teaspoon dried oregano
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cumin
• 1/4 tsp ground cloves
• 2 cloves garlic, crushed
• 1 kg of chicken thighs, drumsticks and breasts with bones and skin
• 2 tbsp. l. rapeseed oil (canola)
• 3/4 cup yellow onion, finely diced
• 280 g tomatoes (about 3 medium), diced
• 1 yellow bell pepper, finely diced
• 6 cups chicken broth or water
• 1 Meyer lemon, thinly sliced ​​(seed removed), plus thin slices for serving, optional
• 1.5 cups peanut oil or avocado oil, for frying
• 6 tortillas, thinly sliced, or 2 cups store-bought tortilla chips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, Orange juice, lemon zest, tomatoes, sweet pepper, tortilla chips

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Preparation:

Step 1
• In a small bowl, combine orange juice, lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Brush the chicken with the mixture, place in a zip-lock bag or bowl, cover, and refrigerate for at least 2 hours or overnight.
Step 2
• Pour canola oil into a large Dutch oven and heat over medium-high heat. Add the chicken, skin-side down, a few at a time and cook until the skin is crisp and browned, 6–8 minutes. Using tongs, flip the chicken and continue cooking, turning, until the skin is well-browned on all sides, about 5 more minutes. Transfer the chicken to a large plate and set aside.
Step 3
• Add the onion to the same pan with the remaining fat and cook, stirring frequently, until soft and translucent, 3–5 minutes. Add the tomatoes, bell pepper, and 1/2 teaspoon of salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5–7 minutes.
Step 4
• 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 heat and simmer until the chicken is cooked through, 20–25 minutes. Transfer the chicken to a cutting board or plate. When cool enough to handle, remove the meat from the bones and return it to the pot.
Step 5
• Meanwhile, prepare the tortillas (you can use store-bought tortilla chips). Pour the peanut oil into a small saucepan and heat over medium-high heat. Fry the tortilla strips in four batches until lightly browned, 2–4 minutes.
Step 6
• Using a slotted spoon, transfer each portion to a bowl and season with salt, about 1/4 teaspoon per portion. Toss to combine. Transfer to a plate lined with paper towels to drain off excess oil.
Step 7
• Ladle the chicken soup into bowls. Top with crispy tortilla chips and Meyer lemon wedges, if desired.

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