Sopa de lima is a beloved Yucatán Peninsula soup made with a fragrant chicken broth, shredded chicken, crispy tortilla strips, and a generous squeeze of tart Key lime. The magic is in the balance: rich, savory broth, bright citrus, and a gentle heat from roasted chiles. This recipe delivers that authentic, restaurant-quality bowl at home, using ingredients that are easy to find in most well-stocked supermarkets.
Ingredients
- 2 lbs (900 g) bone-in, skinless chicken breasts or thighs
- 1 large white onion, quartered
- 4 garlic cloves, peeled
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 bay leaf
- 1 tsp (5 g) black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 8 cups (1.9 L) water
- 2 tbsp (30 ml) vegetable oil
- 2 Roma tomatoes, roasted and peeled
- 1/2 white onion, chopped (for the sauce)
- 2 garlic cloves, minced (for the sauce)
- 1-2 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded (optional, for deeper flavor)
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 cup (120 ml) fresh Key lime juice (about 10-12 Key limes) or regular lime juice
- 6 corn tortillas, cut into thin strips
- 1/2 cup (120 ml) vegetable oil, for frying tortillas
- 1 avocado, sliced, for serving
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Instructions
- Make the chicken broth: In a large pot (6-8 quart), combine the chicken, quartered onion, 4 garlic cloves, celery, carrot, bay leaf, peppercorns, and 2 tsp salt. Add the water and bring to a boil over high heat. Reduce heat to low, cover, and simmer gently for 45 minutes, skimming any foam that rises to the surface.
- Shred the chicken: Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve, discarding the vegetables and spices. You should have about 7-8 cups of broth. When the chicken is cool enough to handle, shred the meat and set aside.
- Roast the chiles: While the chicken simmers, heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 30-60 seconds per side, until fragrant. Do not burn them. Place the toasted chiles in a small bowl and cover with hot water; let soak for 15 minutes until softened.
- Roast the tomatoes: In the same skillet, roast the tomatoes over medium-high heat, turning occasionally, until the skins are charred and blistered, about 10 minutes. Remove from heat and let cool slightly, then peel off the skins.
- Make the chile-tomato sauce: In a blender, combine the roasted tomatoes, softened chiles (drained), chopped onion, minced garlic, oregano, and cumin. Blend until smooth, adding a splash of the chicken broth if needed to help it blend.
- Cook the sauce: In the large pot, heat the 2 tbsp vegetable oil over medium heat. Pour in the blended sauce and cook, stirring frequently, for 5-7 minutes until it darkens and thickens slightly.
- Combine broth and sauce: Pour the strained chicken broth into the pot with the sauce. Stir well and bring to a simmer. Cook for 10 minutes to let the flavors meld. Season with salt to taste.
- Add lime juice and chicken: Stir in the lime juice and shredded chicken. Cook for another 2-3 minutes, just until the chicken is heated through. Do not boil after adding lime juice, as it can become bitter.
- Fry the tortilla strips: While the soup simmers, heat the 1/2 cup vegetable oil in a small skillet over medium-high heat until shimmering. Fry the tortilla strips in batches until golden and crisp, about 1-2 minutes. Drain on paper towels and sprinkle with a little salt.
- Serve: Ladle the soup into bowls. Top with crispy tortilla strips, avocado slices, and chopped cilantro. Serve with extra lime wedges on the side. Ensure the soup is piping hot before serving.
Tips
- Use Key limes if you can find them: They have a distinctive floral aroma and tartness that regular limes don’t quite match. If using regular limes, you may need a bit more juice to get the same brightness. Add the lime juice at the end and taste as you go.
- Don’t skip roasting the chiles and tomatoes: This step adds a smoky depth that is essential to the soup’s character. If you’re short on time, you can use canned fire-roasted tomatoes, but the flavor will be slightly different.
- Make it ahead: The soup base (without the lime juice and tortilla strips) can be made a day ahead and refrigerated. Reheat gently, then add the lime juice just before serving. The lime juice will lose its brightness if it sits in the soup for too long.
- Adjust the heat: The guajillo chile is mild, but the ancho adds a bit more warmth. For a spicier soup, add a dried chile de árbol or a pinch of cayenne pepper. For a milder version, use only guajillo and remove all seeds.
Serving Suggestions
Serve sopa de lima as a main course with a simple green salad or a side of Mexican rice. It’s also wonderful as a starter for a larger Mexican feast. The soup is traditionally served with crispy tortilla strips on top, but you can also offer warm corn tortillas on the side. A cold Mexican beer or a sparkling water with lime pairs beautifully.
Variations
- Chicken thighs only: For a richer, more flavorful soup, use all bone-in chicken thighs instead of a mix. They stay moist and add more gelatin to the broth.
- Vegetarian version: Replace the chicken with 2 cans (15 oz each) of drained black beans or chickpeas, and use vegetable broth. Add the beans in the last 10 minutes of cooking. Omit the chicken and follow the rest of the recipe.
- Add vegetables: For extra heartiness, add diced zucchini or yellow squash along with the sauce and broth. Cook until tender, about 10 minutes.
- Use a whole chicken: If you have a whole chicken, cut it into pieces and use it for the broth. This will yield a more flavorful broth and plenty of meat for the soup.
Storage and Reheating
Store the soup (without the tortilla strips and avocado) in an airtight container in the refrigerator for up to 4 days. The lime juice will mellow over time, so you may want to add a fresh squeeze when reheating. Reheat gently on the stovetop over medium-low heat until piping hot, about 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave. The soup can be frozen for up to 3 months, but the texture of the chicken and vegetables may soften slightly. Thaw overnight in the refrigerator before reheating. Always add fresh tortilla strips and avocado after reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but bone-in, skinless thighs are preferred because they stay moist and add more flavor to the broth. If you use breasts, reduce the simmering time to 30 minutes to avoid drying them out, and shred them as soon as they are cool enough to handle.
What can I substitute for Key limes? Regular Persian limes are the best substitute. Use the same amount (1/2 cup) and taste. Key limes are more tart and aromatic, so you might need a little extra regular lime juice to get the same bright flavor. You can also add a pinch of lime zest to boost the aroma.
Can I make this soup in a slow cooker or Instant Pot? Yes. For a slow cooker, cook the broth and chicken on low for 6-8 hours, then proceed with the sauce and finish as directed. For an Instant Pot, cook the broth and chicken on high pressure for 15 minutes, then quick release. Make the sauce separately, then combine and simmer.
Why is my soup bitter? Bitterness usually comes from burning the chiles or boiling the lime juice. Toast the chiles gently and never let them smoke. Also, add the lime juice at the very end and do not let the soup boil after adding it.
Can I use store-bought chicken broth? Yes, but the flavor will be less rich. Use 8 cups of low-sodium chicken broth and skip the homemade broth step. You’ll still need to simmer the chicken in the broth to cook it and infuse it with flavor, but for a shorter time (about 20-25 minutes).
Is sopa de lima traditionally served with anything else? In Yucatán, it’s often served with a side of pickled red onions or habanero salsa for those who want more heat. You can also add a dollop of sour cream or Mexican crema for a creamy touch.
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