Our Mexican cooking class featuring meals from the Yucatán began with sopa de lima (lime soup). This uniquely Yucatán dish is made from a special lime that grows only this region.
pour the broth over the chicken, tortilla strips and lime
The sopa de lima prepared in our class was a basic chicken broth to which was added ‘sweated’ onions, green peppers and tomatoes, and a whole lot of ‘lima agria‘ juice. The mixture was strained and kept warm in a kettle.
sweating green peppers, onions and tomatoes
The tortillas were sliced fine and deep fried until golden.
deep fried tortilla strips
They were placed in individual bowls, along with shredded chicken and a slice of lime.
plating the sopa de lima
The chicken/lime broth was poured over everything and roasted habaneros added as a side.
Overall I found this soup a little too sour, unusual for me as I love sour food! Because of the difficulty in obtaining these special limes we ended up using regular limes. I have had trouble with these before; they are very sour compared to the limes of Mexico. A friend once told me to add some orange juice to sweeten up an almost inedible ceviche and it worked quite well, although I’m not sure if it would have worked in this situation.
Note that there are many regional variations of this soup such as sopa azteca, sopa de Tarasca or sopa de tortilla.)
For the rest of the menu see: https://blogs.ubc.ca/albatz/2011/02/10/mexican-cooking-the-yucatan/
A sample script featuring the 
