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Loading...A signature soup from Mexico's Yucatan Peninsula, this bright and savory chicken broth is perfumed with lime zest, finished with fresh lime juice, and crowned with crispy fried tortilla strips, avocado, and crumbled queso fresco. Habanero provides a slow-building warmth that balances the citrus, making every bowl refreshing yet deeply satisfying.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 generous servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 36 gCarbs
- 7 gFiber
- 4 gSugar
- 36 gProtein
- 1080 mgSodium
- 860 mgPotassium
- 185 mgCalcium
- 4 mgIron
- 38 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the chicken and broth
- 1.5 lb bone-in chicken thighs and breasts, skin removed
- 8 cups low-sodium chicken broth
- 1 small white onion, halved
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp kosher salt, plus more to taste
For the soup base
- 2 tbsp vegetable oil
- 1 small white onion, finely diced
- 3 garlic cloves, minced
- 2 Roma tomatoes, diced
- 1 tbsp Mexican oregano
- 1/2 tsp ground cumin
- 1 habanero chile, halved and seeded
- Zest of 2 limes
For the finishing and garnishes
- Juice of 3 limes (about 1/3 cup)
- 4 corn tortillas, cut into 1/4-inch strips
- 1/2 cup vegetable oil, for frying
- 1 ripe avocado, sliced
- 1/3 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
Directions
- In a large pot, combine chicken, halved onion, smashed garlic, bay leaves, peppercorns, and salt. Cover with water by 1 inch, bring to a gentle simmer, and poach for 22-25 minutes until chicken is cooked through. Transfer chicken to a plate and reserve 4 cups of the poaching liquid.
- Shred the cooled chicken into bite-size pieces and discard bones. Strain the reserved poaching liquid through a fine-mesh sieve and set aside.
- Heat 2 tablespoons oil in a clean pot over medium heat. Sauté the diced onion for 4 minutes until translucent, then add minced garlic, diced tomato, oregano, cumin, and habanero. Cook 5-6 minutes until tomatoes break down and the mixture thickens slightly.
- Pour in the chicken broth and reserved poaching liquid, add the lime zest, and simmer uncovered for 15 minutes to meld the flavors. Remove the habanero halves for milder heat or leave them in for more spice.
- Meanwhile, heat 1/2 cup oil in a small skillet to 350°F and fry the tortilla strips in batches for 1-2 minutes until golden and crisp. Drain on paper towels and season with a pinch of salt.
- Stir the shredded chicken into the soup and simmer 5 minutes to heat through. Taste and adjust salt, then remove from heat and stir in the fresh lime juice just before serving.
- Ladle the soup into warm bowls and top each portion with a generous handful of crispy tortilla strips, avocado slices, queso fresco, and a sprinkle of cilantro. Serve immediately with lime wedges on the side.
Cook’s Notes
- Poaching the chicken in seasoned water produces both tender meat and a flavorful liquid that becomes the soul of the broth, so don't skip that step.
- Fry the tortilla strips in real oil rather than baking for an authentic shatter-crisp texture; they should be added right before serving so they stay crunchy.
- Mexican oregano has a brighter, more citrusy note than Mediterranean oregano and is essential for the true Yucatecan flavor profile.
- Always add the lime juice off the heat at the end; boiling fresh lime juice turns it bitter and dulls the bright citrus character that defines this soup.
- Adjust habanero to your heat tolerance – leaving the seeds in will produce a noticeably hotter, more lingering warmth.
