Classic Merida Lime Chicken Soup with Crispy Tortilla Strips

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A signature soup from the Yucatan capital of Merida, this bright and aromatic chicken soup gets its character from fresh lime juice and a lightly charred tomato-habanero broth. It is served over crispy fried tortilla strips with avocado and cilantro for a deeply comforting bowl.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 25 gFat
• 5 gSaturated Fat
• 30 gCarbs
• 5 gFiber
• 4 gSugar
• 32 gProtein
• 720 mgSodium
• 750 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 28 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the chicken and broth

• 1.5 lbs bone-in chicken thighs, skin removed
• 6 cups water
• 1/2 white onion, peeled and halved
• 2 garlic cloves, smashed
• 1 tsp dried Mexican oregano
• 1 tsp whole black peppercorns
• 2 tsp kosher salt

For the chile-tomato base

• 2 Roma tomatoes
• 1/2 white onion
• 3 garlic cloves, peeled
• 1 habanero chile, stemmed (seeds removed for milder heat)
• 2 tbsp vegetable oil

For finishing and serving

• 1/4 cup fresh lime juice, plus lime wedges for serving
• 4 corn tortillas, cut into thin strips
• 1/2 cup vegetable oil, for frying
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Directions

1. Combine chicken thighs, water, 1/2 onion, 2 smashed garlic cloves, oregano, peppercorns, and 2 tsp salt in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook 30 minutes, skimming any foam, until the chicken is cooked through and tender.
2. Remove the chicken and set aside to cool. Strain the broth through a fine sieve and reserve 6 cups. Once cool enough to handle, shred the chicken into bite-sized pieces and discard the bones.
3. Char the tomatoes, remaining 1/2 onion, 3 garlic cloves, and habanero directly over a gas flame or in a dry cast-iron skillet over high heat, turning occasionally, until deeply blackened in spots, about 6 minutes. Transfer to a blender with 1 cup of the reserved broth and puree until smooth.
4. Heat 2 tbsp oil in the same pot over medium heat. Pour in the blended chile-tomato mixture and cook, stirring, for 5 minutes until thickened and fragrant. Add the shredded chicken and the remaining 5 cups of broth, simmer 8 minutes, and season with salt.
5. Meanwhile, heat 1/2 cup oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle lightly with salt.
6. Off the heat, stir the fresh lime juice into the soup and taste for salt. Ladle the soup into warm bowls and top generously with the crispy tortilla strips, sliced avocado, and chopped cilantro. Serve immediately with lime wedges on the side.

Cook’s Notes

• Bone-in chicken thighs give a much richer broth than boneless; avoid breast meat which dries out quickly.
• Char the tomatoes and chile directly over flame for the smoky depth that defines the dish.
• Fry the tortilla strips just before serving so they stay crisp in the bowl.
• Always add the lime juice off the heat so the bright citrus flavor does not turn bitter.
• Remove the habanero seeds and membranes for a gentler heat, or leave them in for a fiery kick traditional to Merida kitchens.

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