Yucatecan Lime Soup

Citrus chicken broth with lime, toasted tortilla, and shredded chicken. Fresh and light flavor, very typical of southeastern Mexico. One of the most comforting soups for dinner.

Ingredients

• 300 grams chicken breasts
• 4 pieces limes (not lemons)
• 4 pieces corn tortillas
• 1 piece red onion
• tomatoes, al gusto
• 1 piece habanero chile
• fresh epazote, al gusto
• 1 liters chicken broth
• 1 tablespoons oil
• 1 to taste salt and pepper

Directions

1. Cook the chicken breast in broth with epazote, salt, and pepper for 20 minutes. Shred the meat and clarify the broth by passing it through a fine-mesh sieve.
2. Char the tomato and onion on a griddle until the surface is uniformly roasted; let cool and chop into a fine dice.
3. Sauté the onion, tomato, and habanero chile in vegetable oil for 5 minutes until they release their juices and the onion is softened.
4. Combine the strained broth and shredded chicken with the previous preparation, maintaining a light simmer over medium heat.
5. Incorporate the juice of 3 limes and a sprig of fresh epazote. Adjust seasoning and remove from heat to preserve the volatility of the citrus oils.
6. Cut tortillas into julienne and fry in oil at 170°C until golden and crispy. Drain on paper towels.
7. Store the broth and tortillas separately. When reheating, avoid prolonged boiling to prevent the lime from becoming bitter and serve the tortillas immediately.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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