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.