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Sopa de Lima

My wife, Adri, and I just got back from a week spent eating our way around Mérida and the rest of Mexico's Yucatán Peninsula. Of all the things we ate, sopa de lima, the Mayan poultry and lime soup that's popular up and down the Yucatán, seemed most easily adaptable to cooking back home. It's also one of the simplest and most crowd-pleasingly delicious dishes we had.
4 Servings - 1 hr - seriouseats.com
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Servings:4  | Calories:648 | Total Fat:34g  | Chol:74mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
52 %
Sat Fat 4g
20 %
Total Carb 60g
20 %
Fiber 14g
56 %
Sugars 5g
---
Cholesterol 74mg
25 %
Sodium 658mg
27 %
Protein 37g
74 %
Calories:
29% Vegetable oil
28% Others combined
27% Turkey breasts
15% Corn tortillas
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Whole cloves

Ingredients

2 whole limes, plus 1 more lime for garnish
1 grapefruit
1 large white or yellow onion (about 8 ounces; 225g), unpeeled
1 pound (450g) bone-in, skin-on split chicken or turkey breasts (about 1 whole chicken breast or 1/2 small turkey breast)
8 large cloves garlic, unpeeled, divided
4 dried Turkish bay leaves
3 whole cloves
1 (3 inch) piece cinnamon stick, preferably Mexican canela
5 whole allspice berries
15 whole black peppercorns
Large pinch dried Mexican oregano
1 quart (960ml) homemade or store-bought low-sodium chicken stock
2 Roma tomatoes
6 tablespoons (90ml) vegetable oil, divided
1 Hungarian wax pepper (or 1 small green bell pepper), finely minced
Kosher salt
6 small corn tortillas, cut into strips
Small bunch fresh cilantro leaves, roughly chopped

Directions : View recipe directions on seriouseats.com
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