What happens in Cancun...

Years ago, I stayed at the Fiesta Americana resort in Cancun. I went to lunch at the restaurant there called La Palapa (The Thatched Roof, lol) and ordered some soup. I don't know what possessed me to order soup in 90 degree weather, but something about the description caught my eye 

"Lime Soup" chicken broth with a hint of lime, served with shredded chicken and crispy tortillas.

And that was the English version of the menu. 

Turns out, Sopa de Lima (Lime Soup) is a traditional Yucatan recipe. FYI- The Yucatan Peninsula is the coastal area in Southeast Mexico. "Mexican cuisine" is a rather general term, when in fact dishes vary depending on the geographical area, just like we have in the United States.

It's a very easy soup to make, and can be refreshing in any season. I've tried some variations involving cheese and other seasonings, but one caveat: If you don't like lime, skip this soup. You can control the amount of lime in the soup, but you can still taste it.

Sopa de Lima (Lime Soup)

2 tbsp. extra virgin olive oil

1 diced yellow onion

2 chopped cloves garlic

1 diced green bell pepper

1 tbsp. sazon or achiote (optional)

1 seeded, diced jalapeño 

1 28 oz. can whole tomatoes with juice, lightly crushed

2 qts. chicken broth

1/2 tsp. lime zest

the juice of 1 lime

freshly ground black pepper

2 tbsp. chopped cilantro

Heat the olive oil in a pot. Add the sazon or achiote and stir to mix. When the oil is hot, add the onion, pepper, jalapeño, and garlic. Sautee until just soft. Add the tomatoes and juice. Stir and bring to a boil. Reduce the heat to medium high, and add the stock. When the stock is heated, add the lime juice and zest. Serve as soon as it's hot enough. Garnish with black pepper and cilantro.

I like it served with cubed queso blanco (or any lightly flavored white cheese) and tortilla chips. Add more lime if you think it needs it.

Told you it was easy!