|Lime soup from Labná restaurant in Cancun|
It's a really basic idea: lime juice and chicken broth, along with shredded chicken. Some places serve it with fried tortilla chips and queso fresco on top, but these aren't necessary. However, I did like the accoutrements at Labná restaurant: cilantro, diced onions, chopped jalapeños and chopped habaneros, which I admit I'm too wimpy for. I also added some fresh-ground black pepper.
Searching for a good recipe, I found this interesting one from the New York Times that greatly complicates the soup, adding cinnamon and cloves. It's intriguing enough to pass on, but I liked the simplicity of Labná's version, so the NYT one might just be too much work.
So I prefer this recipe from Bon Appétit, which is really simple, to the point of using canned chicken broth. With prep and everything, you can probably make it in 30 minutes, unusual for soup. UPDATE: We made this last night and because American limes aren't as strong as Mexican -- and because I really like lime -- I would increase the amount of lime in this recipe by about 50%.
This is a great soup for Riesling lovers, who will relate to the fruitiness and acidity. However, if you want to know what I had to drink with it in Cancun, well, the answer is obvious: