Sopa de Lima


2 whole limes
1 grapefruit
1 white onion
1 lb bone in, skin on, split chicken breasts
4 bay leaves
8 cloves garic
3 whole cloves
1 3 inch piece of cinnamon stick
5 whole allspice berries
15 whole peppercorns
Dried mexican oregano, pinch
1 quart chicken stock
2 roma tomatoes
6 tbsp vegetable oil, divided
1 hungarian wax pepper, minced finely
kosher salt
6 small corn tortillas, cut into strips
Cilantro, roughly chopped


Use a peeler to remove 4 2 inch strips of lime zest and 2 2 inch strips of grapefruit zest. Juice fruit and set aside 2 tbsp of each juice.

Split onion in half, long ways and set half aside, and the other in a large saucepan. Add chicken, 4 garlic cloves, the bay leaves, cloves, cinnamon, allspice, peppercorns, and oregano. Add broth and top up with water until all ingredients are submerged. Heat on medium heat until simmering, then lower heat until broth is steaming but not bubbling. Cook chicken, turning occasionally until chicken is about 150f internally, about 30 minutes. Remove pot from heat.

Remove chicken from broth and transfer to a bowl, then strain broth into a container and add zests. This recipe requires 1 quart of liquid, so add more if not enough.

Roast garlic with skins on in a dry skillet on medium high heat, tossing constantly until charred on all sides. Remove garlic and add tomatoes and roast until blistered. Peel garlic and tomatoes and discard skins.

Mince tomatoes, garlic, and remaining onion half. Heat up 2 tbsp oil in a large saucepan on medium heat and add the minced garlic, tomato, pepper and onion. Season with salt and cook until softened but not browned.

Remove zest from broth and discard. Pour broth into pot with the veggies and add the lime and grapefruit juice and season to taste.

Cut up tortilla strips and add 1/4 cup of oil to a nonstick pan. Heat on medium heat, stirring and tossing frequently until tortilla are crispy. Transfer to a paper towel lined plate.

Shred chicken and discard bones and skin. Serve chicken topped with broth and tortilla strips, garnished with cilantro and a wedge of lime.


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