THURSDAY'S RECIPE: Lime Soup – An Aromatic Tradition from Mérida, Yucatán
- Chef Yerika
- Apr 24
- 3 min read
In the kitchens of Yucatán, this dish represents the perfect synthesis of Mayan roots, colonial heritage, and the region's unique products. It's not just a simple soup; it's a culinary fusion that defines southeastern Mexico.
Traditionally, it was made with wild turkey, and over time, it was adapted to domestic chicken without losing its essence. What makes it special is the use of the Yucatecan lime (sour lime) , a variety with floral, subtly sweet notes and a balanced acidity not found in other citrus fruits. Added to this are spices such as cloves, allspice, and epazote , which transform the clear broth into a warm and deep aroma.
The final touch is provided by the crispy fried tortilla strips, which add texture, tradition, and the memory of the comals of yesteryear. This soup isn't just for cool days; it's for days when you seek to reconnect with what's essential.
Ingredients (for 4 to 6 servings)
For the basic broth:
1 whole chicken breast or 4 skin-on, bone-in thighs
10 cups of water
1 white onion, halved
4 peeled garlic cloves
2 bay leaves
4 black peppercorns
2 cloves
2 allspice peppers
1 small cinnamon stick
1 sprig of fresh epazote (or 1 teaspoon dried)
For the sofrito:
1 medium tomato, finely chopped
1 small white onion, finely chopped
1 tablespoon of vegetable oil
To finish the soup:
The juice of 3 limes (preferably Yucatecan limes or Mexican Key limes)
Zest of 1 lime
1 teaspoon salt (adjust to taste)
Fried tortilla strips (for serving)
Sliced avocado (optional)
Fresh cilantro leaves (optional)
Step-by-step preparation
1. Making the broth:
In a large pot, place the chicken, water, onion, garlic cloves, bay leaves, peppers, cloves, cinnamon, and epazote. Bring to a boil over medium-high heat and skim off any foam that forms on the surface with a spoon once it begins to boil. Reduce the heat and let it simmer gently for about 40 minutes, or until the chicken is fully cooked and the broth has taken on a spicy aroma.
2. Strain and shred:
Remove the chicken from the broth and set aside. Strain the broth, remove the spices and vegetables, and return them to the pot. Shred the chicken into medium-sized strips and set aside.
3. Sofrito and flavor blend:
Heat the tablespoon of oil in a medium skillet and sauté the chopped onion until translucent. Add the chopped tomato and cook until thoroughly combined and soft. Stir this sofrito into the strained broth. Heat a tablespoon of oil in a medium skillet
4. Stir in the chicken and cook:
Add the shredded chicken to the pot with the broth. Add salt to taste and simmer for 10 more minutes to allow all the flavors to blend.
5. Citrus twist:
Add the lime juice and zest before serving. Don't boil the soup after this step to retain the lime's freshness and aroma.
6. Serve:
Serve hot in bowls. Top with a handful of fried tortilla strips and, if desired, a few slices of avocado and fresh cilantro leaves.
Chef Yerika's Tips
Broth: Use bone-in, skin-on chicken for a more flavorful, gelatinous stock. The final flavor depends largely on this initial step.
Lime: If you can't find a Yucatecan lime, use Key lime or a blend of lime and a touch of sour orange to mimic the original flavor profile.
Spices: Lightly toast them in a dry pan before using to enhance their flavor.
Epazote: Don't leave it out. It's an essential ingredient that provides southern Mexico's characteristic herbal flavor.
Tortillas: If you can, fry your corn tortilla strips. Avoid commercial tortilla chips; the flavor and texture aren't the same.
This soup encapsulates the best traditional cuisine: humble ingredients, ancient techniques, and a result that comforts from the first sip. It's a dish best enjoyed slowly, with respect for its origins and the warm climate that gave it its birth.
Every cup has a memory of Mérida, of the shady patios and long tables where food is served with pride and history.
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