Sopa De Lima

Transport your taste buds to the sunny Yucatán Peninsula with this authentic Sopa de Lima recipe, a beloved Mexican lime soup bursting with vibrant flavors and hearty ingredients. This comforting dish combines tender shredded chicken, a medley of sautéed vegetables, and a fragrant blend of oregano and cilantro, all simmered in a rich, citrus-kissed chicken broth. Crisp tortilla strips add the perfect crunchy garnish, while freshly squeezed lime juice delivers a bright and tangy finish that sets this soup apart. Ideal for cozy family dinners or as an impressive starter, this Sopa de Lima is a flavorful showcase of simple ingredients elevated by time-honored techniques. Perfectly balanced and irresistibly refreshing, it's a must-try for any lover of Mexican cuisine!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 8 cups Chicken broth
• 1 large White onion
• 3 pieces Garlic cloves
• 2 medium Tomatoes
• 1 medium Green bell pepper
• 0.5 bunch Fresh cilantro
• 2 pieces Bay leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 3 pieces Limes
• 4 pieces Corn tortillas
• 2 tablespoons Vegetable oil

Directions

Step 1

In a large pot, combine the chicken breasts, chicken broth, half of the onion (cut into large chunks), 2 whole garlic cloves, bay leaves, and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked.

Step 2

While the chicken is cooking, finely dice the remaining onion, garlic clove, tomatoes, and green bell pepper. This will be used for the base of the soup.

Step 3

Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Strain the broth to remove the onion, garlic, and bay leaves, then return the broth to the pot. Shred the chicken into bite-sized pieces.

Step 4

In a skillet, heat the vegetable oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Stir in the diced tomatoes and green bell pepper, and cook for another 5 minutes.

Step 5

Add the sautéed vegetables to the pot with the strained broth. Sprinkle in the dried oregano, ground black pepper, and adjust the salt to taste. Simmer the soup over medium heat for 15 minutes.

Step 6

Meanwhile, slice the corn tortillas into thin strips. Heat the remaining vegetable oil in a skillet and fry the tortilla strips until they are golden and crispy. Remove and drain on a paper towel-lined plate.

Step 7

Juice two of the limes and stir the lime juice into the soup. Slice the remaining lime into wedges for serving.

Step 8

To serve, ladle the soup into bowls and top with shredded chicken, a handful of crispy tortilla strips, and chopped fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.

Nutrition Facts

Serving size	(727.7g)

Amount per serving	% Daily Value*
Calories	1055.7

Total Fat 18.4g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 286mg	0%
Sodium 2660.6mg	0%
Total Carbohydrate 98.3g	0%
Dietary Fiber 16.3g	0%
Total Sugars 5.9g
Protein 120.6g	0%

Vitamin D 0IU	0%
Calcium 180.2mg	0%
Iron 5.9mg	0%
Potassium 653.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.9%

Protein: 46.3%

Carbs: 37.8%