DISHORA / RECIPES
Sopa de lima,
bright broth and crunch
Tender chicken, fragrant citrus and crisp tortilla strips bring contrast to every spoonful.
Keep the crunch for the final topping.
DISHORA / RECIPES
Ingredients • serves 6
1 lb boneless skinless chicken breast
6 cups unsalted chicken broth
1 medium white onion: half quartered,
half diced • 3 garlic cloves: 2 smashed,
1 minced • ½ tsp dried oregano
⅛ tsp ground allspice • 1 bay leaf
2 Roma tomatoes, diced (250 g)
1 green bell pepper, finely diced (120 g)
2 tbsp neutral oil, divided
½ tsp fine salt (adjust to broth)
¼ tsp ground black pepper
2 tbsp chopped cilantro
6 × 6-inch corn tortillas, thin strips
2 tbsp Yucatecan lima juice OR
1 tbsp lime + 1 tbsp orange juice
(an adaptation, not the same fruit)
Optional: 6 thin citrus slices
DISHORA / RECIPES
Set out the soup tools
Large soup pot
Small skillet
Baking tray
Tongs, knife and cutting board
Instant-read food thermometer
DISHORA / RECIPES
First, simmer the chicken
Put the chicken, broth, quartered half-onion, smashed garlic, oregano, allspice and bay leaf in the pot.
Simmer gently for 15–20 minutes, until chicken reaches 165°F (74°C) in the thickest part. Avoid a fierce boil.
Visit the recipe for the remaining steps.