This chile lime soup ran in A Chile Lover’s Mexican Thanksgiving on our sister site. There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula. Chicken is commonly used but you can substitute leftover turkey in this delicate soup. The Mexican limes that are used in the Yucatán Peninsula differ from the Persian limes that are common in the United States in that they are smaller, darker green, and more tart than sweet. Although they are preferred, any lime can be substituted. Be sure to add the tortillas right before serving or they will become soggy. Photo by Norman Johnson; food styling by Denice Screpcinski.
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