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I made this with roitisary chicken. Too much chicken for soup, but it made the best tostada topping! It soaked up all the yummy flavor from the soup! This is definatly a keeper!
Made it last night and it turned out really well! Smelled incredible whilst simmering away. Tasted bright and refreshing, nicely balanced with the addition of avocado and tortillas. Thanks for the recipe Elise!!
Question: how hot is it with the habanero? I have little ones that love soup but won’t eat spicy hot.
Hi Grethel, the habanero is hot! I would leave it out if you are serving to anyone who doesn’t like spicy foods. That or only use a very small amount of the chile for seasoning.
While lima does mean lime, this soup is made with the lima fruit from Yucatan, not a lime.
Hi Kate, yep, though apparently lima fruit is a variety of lime, and since we cannot easily get lima here, lime will have to do. FYI, check out this article: ww.yucatanliving.com/food/the-many-faces-of-sopa-de-lima
delicious. reminded me of tlalpeno soup (a northern mexico favorite).
Another winner. Tonight we had the leftovers from the batch I made two days ago. Just as good, if not better.
I followed the recipe as closely as I could. Except that I just couldn’t resist browning the thighs before adding them to the pot (force of habit, I guess), and I used only about 6 cups of broth instead of 8. Seemed like plenty to me.
I used a habanero based hot sauce, since I had plenty on hand. I’ll try a fresh one next time. It can only be better.
Thanks once again Elise, this is definitely a keeper.
This is simple and delicious. I seasoned and grilled the chicken breasts prior to adding them to the soup in order to add more flavor. If you don’t want to go through the trouble of making your own tortilla strips, most grocers carry them. Thanks for the recipe, Elise. This soup made our Cinco de Mayo celebration more festive.
I made this last night, this soup was delicious!
This soup is simmering as I type this! It may be spring, but Denver does not realize that! It has been snowing all day and this soup will be warm and comforting.
P.S. I appreciate the tip about drying the tortillas out a bit in the oven–no sputtering when I fired them up!
Looks fantastic Elise! Have you tried using less oil to fry the tortilla strips? When I make them for tortilla soup I use about 1/3 of a cup in a small cast iron skillet over medium heat and turn them occasionally until crisp then remove with a slotted spoon. A little more work but you use much less oil.
Elise you have some of the very best Mexican dishes. This is a favorite in the household Rich and tasty………I remembered to pin it. Thanks