Chef Ana’s Sopa de Lima

September 12, 2017  |  By Peg Kern
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Chef Ana’s Sopa de Lima

Chef Ana, your hostess during your cooking vacation in MexicoOur hometown of Chicago, Illinois, is know as home to some of the best Mexican food outside of Mexico, but there is no doubt that if you want to enjoy the real deal, you should head to Mexico on a cooking vacation.

In this recipe Chef Ana of our wonderful Hola Mexico culinary vacation offers a wonderful take on the popular Sopa de Lima, or “Lime Soup.”

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Sopa de Lima (Lime Soup)

Serves 6.
Prep time: 90 minutes (to make the broth)
Cook time: 20 minutes
Cook method: Simmer

Ingredients

  • 1 whole chicken breast with skin and bone
  • 10 oz. of chicken feet, backs, or wings
  • 2 garlic cloves, peeled
  • 1/2 white onion
  • 1 clove
  • 1 sprig cilantro
  • 1 sprig epazote (found in Mexican produce stores)
  • 1 tsp dried oregano
  • 3 quarts water
  • 1 tablespoon salt
  • 1 teaspoon olive oil
  • 1/2 cup red onion, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 2 cups tomato, peeled, seeded, and finely chopped
  • 6 Limas or Key Limes (or 3 regular limes), thinly sliced
  • 4 corn tortillas cut into strips and left to dry over night
  • 1 cup of canola oil for frying
  • 1 avocado, sliced (optional)

Learn more about  modern Mexican cuisine. 

Instructions

Bowl of sopaTo prepare the broth:
Chef Ana prefers using a pressure cooker for her broth, but you can also use a slow cooker or large stock pot. Put the chicken, garlic, onion, cilantro, epazote, oregano, water and salt in pot and bring to a simmer. Skim off the foam with a spoon, then place in pressure cooker (if using) and cook for 90 minutes on medium high. When broth is ready, strain, putting the chicken breast aside. When the chicken breast is cool enough, shred it.

To prepare the soup:
Saute the red onion in the olive oil in a soup pot for a few minutes, then add the pepper and tomatoes, cooking for another few minutes. Add the broth and the slices of lime (reserving a few of the slices for garnish). Bring to a simmer and cook for 5 to 10 minutes. Remove the lime slices.

To prepare the corn strips:
Heat the canola oil on high heat, then fry the corn strips until golden. Remove and strain on a paper towel.

To serve:
Place a mound of shredded chicken in a bowl and ladle some of the broth over it. Add some tortilla strips, a slice of avocado, and a slice of fresh lime.

A delicious flan recipe during a cooking vacationCheck out more of our favorite Mexican recipes:

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By Peg Kern

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By Peg Kern
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