Lima Soup
Sopa de Lima
Recipe Yield
6 servings
Cooking time
1 hour 25 minutes
Rate this recipe
Ingredients
For the broth:
- 5 cloves garlic unpeeled
- 2 chicken breasts (about 1 1/2 pounds)
- 12 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 bay leaves
- 3 whole cloves
- 2 1/2 teaspoons kosher or coarse sea salt or more to taste
- 1/4 teaspoon freshly ground black pepper
For the sofrito:
- 2 tablespoons vegetable oil plus more for frying tortilla strips
- 1/2 red onion chopped (about 1 cup)
- 1 green or yellow bell pepper stemmed, seeded and chopped
- 1/2 pound ripe tomatoes chopped
- 1/2 teaspoon kosher or coarse sea salt
To serve:
- 6 to 8 Corn tortillas cut into 2"x1/2" strips
- 1 thinly sliced lima (lemon or lime) for garnish
- 2 to 3 limas (lemon or lime) to add right before serving
- 1/2 cup fresh cilantro leaves and upper stems chopped, for garnish
- 1 habanero chile finely chopped (optional)
To Prepare
For the broth:
- Place the unpeeled garlic cloves under the broiler, or on a pre-heated comal set over medium heat, and roast or char for 10 minutes, flipping a couple times in between, until completely blackened. Set aside.
- Place chicken breasts in a soup pot and cover with 12 cups water. Add the charred garlic cloves, oregano, thyme, bay leaves, whole cloves, salt and pepper, and bring to a simmer over medium heat. Partially cover with a lid and cook for 40 minutes, until the chicken is completely cooked through yet still tender. Remove from the heat. Remove the chicken breasts and once cool enough to handle, shred into fine pieces. Strain the broth into a large bowl, incorporate the shredded chicken, and reserve.
For the sofrito:
- Rinse and dry the soup pot. Heat the oil over medium-high heat. Once hot, add the onion, bell pepper, tomato and 1/2 teaspoon salt. Cook, stirring often, for about 10 minutes until the vegetables are completely cooked through and practically mashed and mushy.
- Pour the reserved chicken broth and shredded chicken into the pot with the sofrito, bring back to a simmer, and cook partially covered for 8 to 10 minutes, until all the flavors have come together.
- Heat about 1/4" of oil in a deep skillet or casserole and set over medium heat. Once hot, working in batches, flash fry the corn tortilla strips for 10 to 15 seconds until lightly golden, and remove with a slotted spoon or spider. Place on a plate covered with paper towels, drain and lightly season with salt. Alternatively, you spread the tortilla strips on a baking sheet and bake at 275 degrees Fahrenheit for 10 to 15 minutes, flipping once in between.
To serve:
- Ladle the soup into bowls and add a couple very thin slices of lima. Top with tortilla strips, and give everyone a half a lima to squeeze into their soup right before they eat it. Additionally, you may set out chopped cilantro and habanero for everyone to garnish as they please.
Comments
18comments inLima Soup
Jeanie Langham
May 16
Watched again your show on Sopa de Lima, which we enjoyed so much. I do wish you could print the names in Spanish for us as we don’t always understand how to spell. And, the Colonial Yucatan city you visited in that show we couldn’t understand so we could look it up. We always enjoy your show and the music ‘La Mer’ ~ any way you could translate for us? You do a great job! Also, I looked up Ensuputo and asked my Philapine (I always spell wrong) and she hadn’t heard of it.
I look forward to making this soup and Lomitos.
Jeanie in the mtns of Arizona
Pati Jinich
May 23
Hola Jeanie, thanks so much for your suggestions, I’ll definitely pass them on to my team. The show’s musical theme is called “Dame” which translates to “Give me” and it goes:
Dame, dame,
Dame tu chocolate,
Dame, dame,
Dame tu piloncillo,
Dame, dame,
Dame cafe caliente,
Dame, dame,
Dame tu corazon…
And in English:
Give me, give me
Give me your chocolate
Give me, give me
Give me your piloncillo
Give me, give me
Give me hot coffee
Give me, give me
Give me your heart…
Theresa Rodriguez
Mar 15
I made this soup this week! The flavors were so warm and complex. Had scoured scoured grocery stores for months looking for limas and was finally clued in that they are called “sweet limes” in the States. Found them at Central Market in Houston. The flavor (to me) was closer to a delicate, faint orange than lemon or lime. Very unique.
Pati Jinich
Mar 19
Oh I’m so glad you found some and enjoyed them…they are unique, Theresa.
John and Kim Mills
Jul 17
Really enjoyed this episode. My wife and I are excited about this adventure.
Pati
Jul 17
Oh thank you so much John and Kim! I hope you enjoy the soup 🙂
Mary Lou
Feb 01
Where can I find limas in south Texas? I’m hooked and want more!
Pati
Feb 02
Oh try your local latin or international super market…or some places sell them online like Melissa’s Produce.
Maria L
Oct 14
esta sopa se ve deliciosa, la hare gracias Pati.
Pati
Oct 20
Gracias Maria!
Anonymous
Jul 14
How do I prepare this for a small family serving for 4 people instead of 6
Pati
Jul 14
You can either reduce the amount of ingredients by a third, or enjoy the leftovers tomorrow…if there are any.
Maria del Rosario Reyna Martinson
Apr 08
Pati:
I love your show and recipes! I researched limas and found that using key limes or better yet, (for those of us far away from Florida), half lime and half lemon juices make an amazing substitution.
Pati
Apr 10
Yes that is a great substitute too!
Cathy
Oct 10
I have key lime and lemon juices. How much should I use?
Pati
Oct 12
I use about half a lima per bowl.
Fran s.
Feb 11
Where can I get limas?
Pati
Feb 20
Fran, you can try online…try Melissa’s. Also ask your grocer so they may start sourcing for you! Or try international, Asian or latino stores. If you can’t find a lima, you can use lemon or lime.