A little bit tangy, a little bit spicy, and a whole lot of delicious, this Soupa De Lima (aka lime soup) is a kick-ass Yucatán dish!
For the Stock:
For the Soup:
For the stock:
Place all the stock ingredients in a large stock pot or pan and fill with 2 litters (8 cups) of water. Bring the stock to the boil. Reduce to a gentle simmer and allow to cook for thirty minutes.
Remove the chicken or turkey drumstick(s), and strain the stock through a sieve. Discard the cooked vegetables. Remove the chicken or turkey meat from the bones and shred with a fork.
For the soup:
In a large stock pot, fry the onions with a little oil until soft and translucent. Add the garlic and diced pepper and cook for another minute. Add the Achiote Spice paste and stir to evenly combine. Cook for a minute or so, or until the paste becomes fragrant.
Add the shredded chicken, chorizo, chicken stock, lime juice and seasonings. Bring to the boil. Reduce to a simmer for 5 to 10 minutes or until the chorizo is cooked through. Taste to check seasonings.
Meanwhile, shallow fry the tortilla strips in oil until browned and crispy. Serve the soup in bowls and top with the crispy tortilla strips, cilantro leaves and lime wedges