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.This soup is full of bold flavors. Yet it manages to still feel light and can easily be served on any warm day. So much crunch! The tortilla strips are easy to make and give it the perfect texture. The leftovers are also great as a snack or salad topper.Skin-on chicken thighs: Cook them in low-sodium chicken stock to make an even more flavorful stock in less time.