can i freeze sopa de lima?

The soup itself freezes well, but I recommend freezing it without the citrus. Add fresh lime and orange juice after reheating for the best flavor.

what's the best substitute for a banana pepper?

An Anaheim pepper or poblano pepper is the best substitute, or you can use a sweet bell pepper if that’s what you have on hand. Authentic sopa de lima is made with a pepper called chile x’catic , which is mild, aromatic, and gently sweet rather than spicy. Since it’s hard to find outside the Yucatán, these milder peppers are a great way to keep the flavor balanced without adding too much heat.

do i really need the orange juice?

Yes! Authentic sopa de lima is made in the Yucatán using limas agrias (“sour limes”), which have a more complex flavor than regular limes — brighter and more acidic, with subtle bitter and orange-like notes. Since sour limes aren't available in most grocery stores here, this recipe uses a combination of fresh lime juice and a small splash of orange juice to try and come closer to the original flavor.

what kind of tortilla strips work best?

Freshly fried strips are amazing (I just sliced corn tortillas and fried them in avocado oil until crispy). But feel free to use store-bought tortilla chips (usually found in the salad dressings section) or you can just crumble up some corn tortilla chips.

Sopa de Lima

Description

Sopa de lima is a traditional Yucatecan chicken soup made with tomatoes, warm spices, and lots of fresh citrus, finished with crispy tortilla strips.

Ingredients

2 tablespoons neutral oil (such as avocado oil or olive oil)
1 medium white onion, finely diced
1 banana pepper, seeded and diced
2 (15-ounce) cans fire-roasted diced tomatoes, drained
6 cloves garlic, minced
1 teaspoon ground cumin, lightly toasted
1 teaspoon dried oregano
3 whole cloves
2 bay leaves
8 cups good-quality chicken stock
3 cups cooked shredded chicken (rotisserie or leftover works great)
fine sea salt, to taste
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons fresh orange juice
toppings: fried corn tortilla strips, lime wedges, chopped fresh cilantro, sliced avocado

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Instructions

Sauté the aromatics. Heat the oil in a large soup pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and lightly golden. Add the banana pepper and cook another 2 minutes. Stir in the fire-roasted tomatoes and garlic, and cook for about 5 minutes, stirring occasionally, until the mixture reduces slightly and smells rich and sweet.
Build the broth. Stir in the toasted cumin, oregano, whole cloves, bay leaf, and a generous pinch of salt. Pour in the chicken stock, scraping up any browned bits from the pot. Bring to a gentle simmer and cook uncovered for 10–15 minutes to let the flavors meld.
Add the chicken. Stir in the shredded chicken and simmer for 5 more minutes, just to warm through. Remove and discard the bay leaf and cloves.
Finish with citrus. Remove from heat and stir in the lime and orange juice. Taste and season with additional salt as needed — the broth should taste bright and balanced.
Serve. Place a handful of fried tortilla strips in each bowl. Ladle the soup over top, then garnish with lime slices, cilantro, and diced avocado if desired. Serve immediately.