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Sopa de Lima for the adventurous traveler

Nayara Santos from Brazil

Serves
6
Preparation
40 minutes
Cooks in
30 minutes
Country of origin
Mexico

Classic beautiful/sunny day in Playa de Carmen, Mexico, where me and my boyfriend were traveling around together, when we decided to go visit some cenotes in Tulum. After arriving where they are found, we had yet to face some miles, so we decided to rent bikes, that, to our surprise, had no brackets. It was a muddy bumpy road until we met that crystalline freezing waters, but totally worth it, probably one of the most beautiful places I’ve ever been. Inside the caverns, while getting deep into the water, we completely forgot about the outside world, until at some point our stomachs started to complain! Well, yeah, you are reading the words of a foodie that doesn’t take snacks on an eco adventure! Plead guilty! So when we decided to go back to Playa del Carmen we realised we had to face again the muddy bumpy road on our bikes with no brackets and the Tulum-Playa road, on a crowded mini van and now on a storm. And that was what separated us from the nearest restaurant. Almost two hours later we arrived, wet, dirty, and me specially grumpy, as I always get when I’m hungry (I think that’s charming, but my boyfriend disagrees). We entered a small and humble familiar restaurant, where people wouldn’t judge how we looked, and ordered as fast as we could. Three minutes later the waiter served us some soup. “Sorry, we haven’t ordered soup” I said, to which he smiled “It’s on the house”. Okay, lets give it a try! It was some very strange soup to my eyes. There was some limes, what looked like shredded chicken breast, tomatoes and fried tortillas on the side, not very beautiful at all, but the first warm spoon was like heaven on earth! Sopa lima quickly became a Mexican favorite. And it’s a dish that will always remember me that the best food can come from the simplest plates, that looks doesn’t determine the taste of the meal, that a cup of soup served by caring hands takes the grumpiness away and that it can be exactly what you need to finish a crazy wonderful day on a trip.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 cup olive oil
  • 1/2 cup warm water
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Extra water and all-purpose flour if needed
  • 1 sprig of cilantro
  • 1/2 red onion cut into cubes
  • 2 garlic cloves cut into small cubes
  • 2 tomatoes cut into cubes
  • 2 lemons
  • 1 grilled chicken breast shredded
  • 2 litres of chicken broth
  • Salt to taste
  • Dried oregano to taste
  • Olive oil to braise

Method

  • For the fried tortilla, add in a large bowl the flour, olive oil, salt, baking powder and finish with the warm water.
  • Mix all the ingredients until they form a ball of dough.
  • Now it’s time to knead the dough over a floured surface. You just have to squash the dough into the table, reshaping it, pulling it, stretching it for five minutes. Let’s work that muscles!
  • If it’s too dry add a little more water, if it’s too wet, a little more flour. And give it a little knead again. It should be smooth and not sticky.
  • Make a ball and let it rest inside a bowl covered with a wet cloth for 30 minutes.
  • While the dough is resting, let’s make some soup! Start by braising the onion with a little olive oil in a large pan on medium heat.
  • After it has softened, add the garlic and the chicken. Give it a little stir until the chicken gets golden yellow.
  • Add the tomatoes and the chicken broth. Stir until combined.
  • Place the sprig of cilantro, no need to be chopped, and let de mixture cooks for 20 minutes after starts to boil.
  • By that time your dough should have rested for 30 minutes so it’s time to roll it. Again, in a floured surface roll it using a rolling pin until it’s 1mm thick.
  • Cut it into thin strips, for the top of the soup, and some triangles for the side of the dish.
  • In a pan with hot oil, fry the strips and triangles portion by portion and let them drain in a plate with a paper tower. If you like, once they are still warm, pour some salt and pepper to taste.
  • After cooking for 20 minutes turn off the heat of the soup pan and add the juice of the limes (no seeds, please!) and salt and oregano to taste. Give it a little stir to combine.
  • It’s done, warm and delicious! You can serve it with the tortilla’s strips on the top, and maybe some avocado cubes and more cilantro. And as a good Mexican dish, peppers and more fried tortillas on the side are a must have!

Sopa-de-Lima-for-the-adventurous-traveler
Sopa-de-Lima-The-ingredients
Sopa-de-Lima-making-some-tortillas
Sopa-de-Lima-in-the-mexican-pan

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