This soup is refreshing and comforting at the same time. The lime adds a vibrant tang that lifts the savory broth, while tender chicken and spices create depth of flavor. It’s naturally light, easy to make, and perfect for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs chicken broth lime juice lime zest onion garlic tomatoes green bell pepper ground cumin dried oregano bay leaf salt black pepper corn tortillas vegetable oil fresh cilantro (optional)
Directions
Heat a small amount of oil in a pot and sauté the chopped onion and bell pepper until softened. Add garlic and cook briefly until fragrant. Stir in the tomatoes, cumin, oregano, and bay leaf, and cook for a few minutes. Add chicken broth and chicken, then bring to a gentle boil. Reduce heat and simmer until the chicken is fully cooked and tender. Remove the chicken, shred it, and return it to the pot. Add lime juice and lime zest, then season with salt and black pepper. Cut tortillas into strips and fry in oil until golden and crisp. Serve the soup hot, topped with crispy tortilla strips and cilantro if desired.
Servings and timing
Servings: 4 to 6 Prep time: 15 minutes Cook time: 30 minutes Total time: about 45 minutes
Variations
Add sliced jalapeños for heat. Use rotisserie chicken to save time. Add a splash of orange juice for a traditional citrus blend. Top with avocado slices for creaminess. Use turkey instead of chicken for a different twist.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until warmed through. Store tortilla strips separately to keep them crispy.
FAQs
What makes sopa de lima different from other chicken soups?
The fresh lime juice and zest give it a bright, citrus-forward flavor.
Can I make this soup ahead of time?
Yes, the flavors develop nicely when made a day in advance.
Is sopa de lima spicy?
It’s typically mild, but spice can be added with chilies if desired.
Can I use bottled lime juice?
Fresh lime juice is best for authentic flavor, but bottled can work if needed.
What type of tortillas should I use?
Corn tortillas are traditional and provide the best texture.
Can I make this soup gluten-free?
Yes, it’s naturally gluten-free when using corn tortillas.
Do I need to add the zest?
Zest adds aroma and depth, but it can be omitted if preferred.
Can I freeze sopa de lima?
Yes, freeze the soup without tortilla strips for up to 2 months.
What should I serve with this soup?
It pairs well with rice, crusty bread, or a light salad.
Can I add vegetables?
Yes, carrots or zucchini can be added for extra texture.
Conclusion
Sopa de Lima is a beautifully balanced soup that combines comforting warmth with fresh citrus flavor. Simple yet distinctive, it’s an easy recipe that brings a taste of the Yucatán to your table with every spoonful.
Sopa de Lima is a traditional Yucatán-style Mexican chicken soup with bright lime flavor, warm spices, and a comforting broth, finished with crispy tortilla strips for texture.
Ingredients
1 lb chicken breasts or thighs
6 cups chicken broth
1/4 cup fresh lime juice
1 teaspoon lime zest
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
1 small green bell pepper, chopped
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
4 corn tortillas, cut into strips
1/4 cup vegetable oil
2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat 1 tablespoon of oil in a large pot over medium heat and sauté the onion and bell pepper until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the tomatoes, cumin, oregano, and bay leaf, cooking for 3 to 4 minutes.
Add the chicken broth and chicken, then bring to a gentle boil.
Reduce heat and simmer for 20 minutes, or until the chicken is fully cooked.
Remove the chicken, shred it, and return it to the pot.
Stir in the lime juice and lime zest, then season with salt and black pepper.
In a small pan, heat the remaining oil and fry the tortilla strips until golden and crisp.
Serve the soup hot, topped with crispy tortilla strips and cilantro if desired.
Notes
Add lime juice at the end to preserve its bright flavor.Store tortilla strips separately to keep them crispy.The soup tastes even better the next day.
