Lunch · 50 min · mexican

Sopa de Lima

If you like chicken breast, you’ll love this Mexican lunch — 50 minutes from craving to table. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 7 cups Chicken broth
• 4 Lima agria or lime
• 1 Tomato
• 1/2 White onion
• 2 cloves Garlic
• 6 Corn tortillas
• 1/2 Habanero
• 1/4 cup Cilantro
• 1/4 cup Vegetable oil

Steps

1. Simmer the chicken in the broth with onion and garlic 25 minutes. Shred the meat and strain the broth clear.
2. Char the tomato and blend it into the broth for color and depth.
3. Add the juice of the limas — the bitter Yucatecan lime is traditional; regular lime with a little extra zest works. The citrus goes in at the end so it stays bright.
4. Fry tortilla strips crisp for the topping.
5. Return the shredded chicken to the pot and warm through. Season with salt.
6. Serve with tortilla strips, habanero on the side, cilantro, and extra lime. Sunshine in a bowl, Yucatán style.

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