Yucatán

Sopa de lima

Yucatán's chicken soup with lime, spices and crisp tortilla strips. Bright, tangy and very comforting.

70 minTime

26 gProtein each

mediumSpice

Make it your way

Grandma's waySpiced chicken broth with tomato, habanero, lime and fried tortilla strips.

The original

347kcalsame

26 gproteinsame

4 gfibresame

70minutessame

Sopa de lima.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)600 g chicken pieces

Water6 cups

Onion1, half for broth, half diced

Garlic4 cloves

Dried oregano1 tsp

Allspice3 berries

Cinnamonsmall stick

Tomato2, chopped

Capsicum (green capsicum, green bell pepper)1 green capsicum, diced

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½ habanero, to taste

Lemonjuice of 2 limes, plus slices

Salt1½ tsp

Corn tortilla6 tortillas, in strips

Cooking oil (vegetable oil)for frying the strips

Coriander leaves (cilantro)chopped

4 steps

1Simmer chicken in water with half the onion, garlic, oregano, allspice and cinnamon for 35 minutes. Shred chicken, strain broth.
2Fry diced onion, tomato, capsicum and habanero in a little oil for 6 minutes.
3Add the broth and chicken, simmer 10 minutes, then add lime juice and salt off the heat.
4Fry tortilla strips in oil until crisp.

Serve it like this

Ladle into bowls with shredded chicken, top with tortilla strips, coriander and a thin lime slice floating on top. Serve hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.