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1/1 Photo of Yucatán Lime and Chicken Soup
1 hrs 15 mins
The fragrant limes that are abundant on the Yucatán peninsula make this soothing soup especially appealing. This recipe was crafted by Patricia Quintana, one of Mexico's best-known chefs. MAKE AHEAD: The chicken soup can be prepared through Step 5 up to 1 day ahead. Refrigerate the shredded chicken and broth separately. Keep the fried tortilla strips in an airtight container. WINE: The acidic, citrusy notes in this soup call for a dry Australian Riesling with matching citrusy flavors, such as the 2003 Grosset Watervale or the 2002 Frankland Estate Isolation Ridge. From A Yucatan Adventure, Food & Wine, Dec. 2003.
Units: US | Metric
Serving Size: 1 (885 g)
Servings Per Recipe: 6
The following items or measurements are not included:
limes, zest of