Yucatan Lime Soup with Crispy Tortilla Strips
A fragrant, golden broth simmered with shredded chicken, roasted tomatoes, and the unmistakable perfume of Yucatan limes. Topped with crunchy fried tortilla strips and a shower of fresh cilantro, this beloved soup from the Yucatan Peninsula is as comforting as it is bright.
Ingredients
- 1.5 pounds bone-in chicken thighs, skin on
- 8 cups chicken broth
- 4 Roma tomatoes, halved
- 1 large white onion, quartered
+ 9 more ingredients
Instructions
Place the tomato halves, onion quarters, and unpeeled garlic on a dry comal or cast iron skillet over high heat. Char on all sides until blackened in spots, about 8 minutes. Peel the garlic once cool enough to handle.
Bring the chicken broth to a boil in a large pot. Add the chicken thighs, charred tomatoes, onion, garlic, whole habaneros, oregano, cumin, and the squeezed lime rinds. Reduce heat and simmer for 25 minutes until the chicken is cooked through.
Remove the chicken and set aside to cool slightly. Discard the habaneros and lime rinds. Shred the chicken, discarding skin and bones.
Heat half an inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 2 minutes per batch. Drain on paper towels and season lightly with salt.
Return the shredded chicken to the pot. Stir in the fresh lime juice and season with salt and pepper. Simmer for 5 more minutes.
Ladle the soup into bowls and top each serving with crispy tortilla strips and a generous handful of fresh cilantro. Serve with extra lime wedges on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI