Mayan Beach Garden Resort
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Recipes > Sopas (Soup) Recipes from Mayan Beach Garden Restaurant -
Costa Maya's best little Inn


Mexican Lime-tortilla Soup with Chicken
(Sopa de Lima con Pollo)

This is an Americanized version (to accomodate ingredients easily found in most U.S. grocery stores) of a traditional Mayan soup -- Sopa de Lima.

Tablespoons Olive Oil
2 medium Onions -- finely chopped
3 medium Tomatoes (or 1 14-oz. Can Tomatoes) -- peeled and chopped
1 Poblano Pepper -- seeded and chopped
2 Serrano Chilies -- chopped
6 cups Chicken Stock
1/2 Lime
1 Skinless Boneless Chicken Breast salt and pepper -- to taste
6 Corn Tortillas -- cut into thin strips
1 Lime -- 1/2 for garnish
Salt and Pepper to taste
Oil For Sauteing Tortilla Strips


Directions: In a large saucepan, heat the oil, then saute the onion until soft. Add the green pepper and stir for one minute, then add the tomato. Cook down for 3 to 4 minutes. Add the serrano chilies and the stock. Squeeze the lime juice into the broth and add the lime shell--bring to a boil, then reduce heat and simmer for 2 minutes.

Halve the chicken breast, pound down, and put into the soup to simmer, covered, for 10 minutes, until tender. While the soup is simmering, pour oil in a skillet to a depth of about 1/4 inch. When hot, saute the tortilla strips in batches, flipping until they are crisp, then draining on paper towels. Also, cut 6 little decorative slices of lime from 1/2 lime. When the chicken is done, remove it and slice into fine strips. Return to the soup and season with salt and pepper to taste. When ready to serve, ladle into flat soup bowls., Squeeze fresh lime into each bowl, top with crispy tortillas, and chunks of Avocado and put the little reserved lime slices on the flat rims of the bowls. Serve hot immediately.

Servings: 6

Nutrition Per serving: 198 Calories (kcal); 6g Total Fat; (28% calories from fat); 13g Protein; 22g Carbohydrate; 23mg Cholesterol; 2220mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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Chilled Avocado Soup
(Sopa de Aguacate Frio)

This soup can be served either hot or cold, alone for lunch or as a starter for dinner.

3 Tablespoons
olive oil
1 Yellow Onion -- chopped
4 Cloves Garlic -- peeled and minced
1 Ginger Root -- 1 1/2 " piece long, peeled and minced
3 Serrano or jalapeno peppers stemmed, seeded and minced
4 cup Chicken stock
3 Ripe Avocado, peeled, seeded and chopped
2 Limes
1/2 cup Sour cream
2 tablespoon Half And Half
1/4 cup Cilantro -- finely minced
1 Teaspoon Ground Coriander
1 Bunch Radishes
Black pepper

Directions: Heat two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, prepare the Avocados. Toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Repeat with remaingin Avocado and Stock. Chill the soup thoroughly, preferably for several hours.

Garnish: Stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill. Cut the radishes in small julienne and toss with 1 Tablesppon olive oil, the juice of 1/2 lime and salt to taste. Chill.

Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of the cream mixture and a tablespoon of julienned radishes.


Nutrition Per serving: 476 Calories (kcal); 41g Total Fat; (74% calories from fat); 7g Protein; 26g Carbohydrate; 16mg Cholesterol; 2190mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 8 Fat; 0 Other Carbohydrates

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Pumpkin Soup Supreme
(Sopa de Calabaza)

In the Yucatan, this soup is made with Yucatan pumkins which are green skinned and yello/orange all the way through. The first time I had it I thought it was Avacado soup.

Cups Pumpkin Cubes
2 Cups Cooked Or Canned Pumpkin
2 Quart Water
1 Tablespoon Butter
1/2 Onion -- finely chopped
1 Cup Chicken Stock Salt And Pepper To Taste
1/2 Teaspoon Cinnamon Pinch Cayenne Pepper
1 cup Cream Or Milk
1 Tablespoon Butter
Sour Cream
Pumpkin Seeds, Roasted

Seed, cut off rind and cut up small pumpkin into 1" chunks. 4 cups of chunks will equal 2 cups cooked. This is not the type of recipe that requires exact measurements, so if there is more or less pumpkin it won't matter that much.

Steam pumpkin in water in a medium size pan for 15 minutes or until very soft. Meanwhile, saute finely chopped onion in butter until onion turns clear. Drain off and reserve water from Pumpkin.

Place Pumpkin and Onion in food processor and process until smooth or run through a ricer. Return mixture to medium size pan and add chicken stock and seasonings. Heat until almost boiling. Turn off heat and add butter and milk or cream.

Pour into bowls and garnish with sour cream and roasted pumpkin seeds. Description: "You can use canned pumpkin, but this is much better with fresh.

Servings: 4

Nutrition Per serving: 101 Calories (kcal); 6g Total Fat; (50% calories from fat); 3g Protein; 10g Carbohydrate; 11mg Cholesterol; 597mg Sodium Food

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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