A light and fragrant Yucatecan soup made with chicken broth, citrus, tomato, and sweet pepper, served with crispy tortilla strips. Lime with a splash of orange approximates Yucatecan lima, which is softer and more floral than lime alone.
Ingredients
- 800 g free-range chicken thighs
- 1.5 l water
- 2 pieces yellow onion
- 3 cloves garlic
- 1 leaf bay leaf
- 1 tsp dried oregano
- 4 pieces whole allspice berries
- 2 pieces ripe tomatoes
- 1 piece green bell pepper
- 1 piece fresh habanero pepper
- 3 pieces limes
- 0.5 pieces orange
- 6 pieces corn tortillas
- 500 ml sunflower oil
- 0.5 bunches fresh cilantro
- to taste fine salt
- to taste ground black pepper
Method
- Combine the chicken in a large pot with the water, part of the onion, garlic, bay leaf, oregano, allspice berries, and salt. Bring gently to a simmer, skim any foam, and cook until the meat pulls easily from the bone and the broth smells fragrant and savory.
- Transfer the chicken to a plate, strain the broth, and return it to the pot. Let the meat cool slightly, discard the skin and bones, and shred the meat into tender bite-sized pieces.
- While the broth simmers, cut the tortillas into strips. Fry them in hot oil until golden, crisp, and rigid, then drain on paper towels and season lightly with salt.
- Finely dice the remaining onion, tomatoes, and green bell pepper. Saute in a little oil until the onion is translucent, the tomatoes cook down, and the mixture turns sweet and jammy.
- Stir the tomato and pepper sofrito into the strained broth. Simmer until the soup is flavorful and the vegetables melt into the broth without thickening it too much.
- Return the shredded chicken to the soup and warm gently. Adjust seasoning with salt and pepper. The broth should taste clean, savory, and well seasoned to balance the citrus.
- Remove from the heat and stir in the lime juice and orange juice. Taste and adjust. The soup should be bright, floral, and tangy without being overly sharp.
- Ladle piping hot into bowls. Top with crispy tortilla strips just before serving, then garnish with fresh cilantro and thin slices of habanero to taste.
Nutrition
Per serving
- Energy
- 531.5 kcal
- Protein
- 22.6 g
- Carbohydrate
- 31.5 g
- Fat
- 36.5 g
- Fibre
- 5.06 g
- Calcium
- 63.24 mg
- Iron
- 1.16 mg
- Magnesium
- 23.68 mg
