Photograph of the finished Sopa de lima

Mexico · Súp gà chanh Yucatán

Sopa de lima

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.1 lb
  • Photograph of Lime Lime 4
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1.2
  • Photograph of Bell pepper Bell pepper 1.2
  • Photograph of Tortilla Tortilla 4
  • Photograph of Dried oregano leaves Dried oregano leaves 0.1 oz
  • Photograph of Chicken broth Chicken broth 6 ¾ cups
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Boil the chicken breast in broth for 20 minutes, remove, let cool, and then shred it.
  2. 2 Sauté diced onions, bell peppers, and tomatoes in oil for 5 minutes until softened.
  3. 3 Pour the sautéed ingredients into the broth, add the crushed oregano leaves, and simmer for 15 minutes.
  4. 4 Add the shredded chicken, squeeze in the lemon juice, and add a few slices of lemon peel. Cook for another 3 minutes, then turn off the heat.
  5. 5 Cut the tortilla into strips and fry for 3 minutes until crispy.
  6. 6 Ladle the soup into bowls, sprinkle with crispy tortillas and chopped cilantro.

With an appliance

  • Pressure cooker 42 min

    Replace step 1: cook the chicken breast in broth under low pressure for 6 minutes, then let it simmer for 6 minutes; reduce the cooking time to about 8 minutes, the meat will be tender enough to shred and doesn't need to boil. Add the lemon in step 4 later to prevent bitterness.

Start cooking