Name: Classic Yucatan Lime Chicken Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb bone-in, skinless chicken thighs; 8 cups water; 1/2 white onion, peeled and halved; 2 garlic cloves, smashed; 1 tsp whole black peppercorns; 1 tsp salt, plus more to taste; 2 ripe Roma tomatoes, halved; 1/4 white onion, roughly chopped; 2 garlic cloves; 1 1/2 tsp ground cumin; 1 tsp dried Mexican oregano; 1 tbsp olive oil; 6 corn tortillas, cut into 1/4-inch strips; 1/2 cup vegetable oil, for frying; 3 limes, juiced (about 1/3 cup); 1 ripe avocado, sliced; 1/4 cup fresh cilantro, chopped; Lime wedges, for serving

A signature soup from the Yucatan Peninsula built on a tomato-and-cumin broth, tender shredded chicken, and crunchy fried tortilla strips, finished with a generous squeeze of fresh lime that gives the dish its name and bright, tangy character.

Prep Time15 mins

Cook Time45 mins

Total Time60 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

420 kcalCalories
22 gFat
4 gSaturated Fat
28 gCarbs
6 gFiber
5 gSugar
32 gProtein
780 mgSodium
720 mgPotassium
110 mgCalcium
3 mgIron
28 mgVitamin C
95 mcgVitamin A

Ingredients

For the chicken and broth

1.5 lb bone-in, skinless chicken thighs
8 cups water
1/2 white onion, peeled and halved
2 garlic cloves, smashed
1 tsp whole black peppercorns
1 tsp salt, plus more to taste

For the tomato base

2 ripe Roma tomatoes, halved
1/4 white onion, roughly chopped
2 garlic cloves
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
1 tbsp olive oil

For serving

6 corn tortillas, cut into 1/4-inch strips
1/2 cup vegetable oil, for frying
3 limes, juiced (about 1/3 cup)
1 ripe avocado, sliced
1/4 cup fresh cilantro, chopped
Lime wedges, for serving

Directions

Place chicken thighs, water, halved onion, smashed garlic, peppercorns, and salt in a large pot. Bring to a gentle simmer over medium heat, skimming any foam, then cook partially covered for 25 minutes until the chicken is tender and cooked through.
Remove the chicken and set aside to cool. Strain the broth through a fine mesh sieve and return it to the pot, discarding the solids; you should have about 6 cups of rich broth.
While the chicken cools, blend the tomatoes, chopped onion, garlic, cumin, and oregano with 1/2 cup of the warm broth until completely smooth. Heat olive oil in a small skillet over medium heat, pour in the tomato mixture, and cook 6 to 8 minutes, stirring often, until darkened and thickened.
Heat the vegetable oil in a separate skillet to 350°F. Fry the tortilla strips in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and season lightly with salt.
Shred the cooled chicken into bite-sized pieces with two forks. Stir the cooked tomato base into the strained broth and bring to a simmer, then add the shredded chicken and warm through for 3 minutes.
Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust salt; the soup should be brightly tangy with savory depth underneath.
Ladle the soup into warm bowls, mound a generous handful of crispy tortilla strips in the center, and top with avocado slices, a shower of cilantro, and an extra squeeze of lime.

Cook’s Notes

Bone-in, skinless chicken thighs give the deepest broth and stay moist during simmering; boneless breasts work but reduce cooking time by about 10 minutes.
Always add the lime juice off the heat so the citrus stays bright and aromatic rather than turning flat and bitter from prolonged cooking.
For the crispiest tortilla strips, pat the cut tortillas dry before frying and don't overcrowd the pan or they will steam instead of crisping.
If fresh limes are weak, add a small pinch of citric acid or a splash of lime pickle brine to push the tang further.
Roasting the tomatoes and onion on a dry comal before blending deepens the smoky notes characteristic of the regional version.