The Yucatán Peninsula is a magical region in Southeast Mexico that’s rich in Mayan history and surrounded by beautiful waterfronts and jungles. In the towns, you will find colonial haciendas that are often lined with citrus trees and a very particular one called lima agria. From the outside, it resembles a large lime, though when you try it, it tastes more like a very sweet key lime. This citrus fruit is used in marinades, ceviches, aguas frescas, salsas, and, of course, this classic sopa de lima. The traditional way to make it is with ocellated turkey (a tropical relative of the typical turkey that can only be found in this region), though I prefer using chicken thighs, which gives the soup a rich flavor and has the added bonus of cooking up much faster.

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Sopa de Lima

Makes about 5 cups; serves 4

For the soup:

1 medium white onion, divided

2 (32-ounce) cartons low-sodium chicken broth (8 cups)

1 1/2 pounds skin-on, bone-in chicken thighs

9 cloves garlic, unpeeled, divided 4 LEFT

2 teaspoons kosher salt, plus more as needed

15 whole black peppercorns

2 dried bay leaves

2 whole cloves

1/2 teaspoon dried oregano, preferably Mexican

1 pound Roma tomatoes

2 tablespoons vegetable oil

1 medium green bell pepper, diced

1/2 teaspoon ground sumac

2 tablespoons regular or mandarin orange juice

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

For the tortilla strips and serving:

2 cups vegetable oil

8 yellow or white corn tortillas, cut into 1/2-inch strips

Thinly sliced lime wheels

For the Yucatecan salsa (optional):

1/4 medium red onion, thinly sliced (about 3/4 cup)

1/4 medium white onion, thinly sliced (about 3/4 cup)

1 teaspoon kosher salt

1 habanero pepper, seeded and thinly sliced

2 tablespoons regular or mandarin orange juice

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

1 tablespoon distilled white vinegar

1 small pinch dried oregano, preferably Mexican

Make the soup:

1. Halve 1 medium white onion (do not peel). Place one onion half (reserve the remaining for the final soup), two (32-ounce) cartons low-sodium chicken broth, 1 1/2 pounds bone-in chicken thighs, 5 of the unpeeled garlic cloves, 2 teaspoons kosher salt, 15 whole black peppercorns, two dried bay leaves, two whole cloves, and 1/2 teaspoon dried oregano in a large pot or Dutch oven.

2. Bring to a simmer over medium-high heat. Simmer until the chicken is cooked through, about 30 minutes. (This is a good time to fry the tortilla strips and make the salsa.)

3. Transfer the chicken to a plate. When cool enough to handle, remove and discard the skin and bones. Shred the meat. Pour the broth through a strainer set over a large heatproof bowl. Discard the contents of the strainer. Reserve the pot.

4. Heat a large cast-iron skillet over medium-high heat. Add 1 pound roma tomatoes and remaining 4 unpeeled garlic cloves and cook, turning occasionally, until charred all over, 4 to 5 minutes total. Transfer to a cutting board.

5. Peel and finely chop the reserved onion half. Once cool enough to handle, peel the tomatoes as best you can and garlic and discard the skins. Finely chop the garlic and tomatoes.

6. Heat 2 tablespoons vegetable oil in the reserved pot over medium heat. Add the finely chopped white onion and cook until translucent, about 4 minutes. Stir in the tomatoes, garlic, and 1 diced medium green bell pepper. Cook until the pepper is tender, about 10 minutes.

7. Stir in the chicken, broth, and 1/2 teaspoon ground sumac. Return to a simmer, then simmer for 5 minutes to let the flavors meld. Stir in 2 tablespoons orange juice and 2 tablespoons lime juice. Taste and season with kosher salt as needed.

8. To serve, top the soup with the tortilla strips, lime wheels, and salsa if using.

Fry the tortilla strips:

1. Heat 2 cups vegetable oil in a large saucepan over medium-high heat until 365 F. Working in three batches, add the tortilla strips and fry, stirring occasionally, until crisp and golden brown, 2 to 3 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate.

Make the Yucatecan salsa (optional):

1. Toss 1/4 thinly sliced medium red onion, 1/4 thinly sliced medium white onion, and 1 teaspoon kosher salt together in a medium bowl. Let sit for 5 minutes.

2. Stir in 1 thinly sliced habanero pepper, 2 tablespoons orange juice, 2 tablespoons lime juice, 1 tablespoon distilled white vinegar, and a small pinch dried oregano.

(Marissa Gencarelli is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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