Sopa de lima is a bright, tangy chicken and tortilla soup from Mexico’s Yucatán Peninsula, named for the local limón agria (a sour lime) that gives it its signature citrus kick. Unlike heavier tortilla soups, this one is light and brothy, perfumed with oregano and charred aromatics, and finished with crispy tortilla strips and fresh lime. The history is disputed—some trace it to Mayan cooking, others to 20th-century Yucatecan home cooks—but the version below captures the classic balance of savory, tart, and herbal that makes it so beloved.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs or a mix of thighs and breasts
- 8 cups (1.9 L) chicken broth, preferably homemade
- 1 medium white onion, quartered (about 6 oz / 170 g)
- 4 garlic cloves, peeled
- 2 Roma tomatoes, halved (about 8 oz / 225 g)
- 1 habanero pepper, stemmed (optional, for heat)
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes), plus lime wedges for serving
- 6 corn tortillas (6-inch / 15 cm), cut into thin strips
- 2 tbsp (30 ml) vegetable oil, for frying
- 1/2 cup (20 g) fresh cilantro, chopped
- 1 avocado, sliced, for garnish (optional)
Instructions
- In a large pot or Dutch oven, combine the chicken, chicken broth, onion, garlic, tomatoes, habanero (if using), oregano, cumin, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the chicken is cooked through and tender, about 40 minutes. The chicken should reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS).
- Remove the chicken to a cutting board and let cool slightly. Strain the broth, discarding the solids (or reserve the softened tomatoes and garlic to blend back into the broth if you prefer a slightly thicker texture—see Tips). Return the broth to the pot and keep warm over low heat.
- When the chicken is cool enough to handle, shred the meat, discarding bones and skin. Set aside.
- In a small skillet, heat the vegetable oil over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and sprinkle lightly with salt.
- Just before serving, stir the shredded chicken and lime juice into the warm broth. Taste and adjust salt if needed. Do not boil after adding lime juice, as it can turn bitter.
- Ladle the soup into bowls. Top generously with tortilla strips, cilantro, and avocado slices if using. Serve with extra lime wedges on the side.
Tips
- Substitutions: If you can’t find limón agria, use regular Persian limes (about 5–6 for the juice) and add a pinch of lime zest to the broth for extra aroma. For a spicier soup, leave the habanero whole; for milder heat, remove the seeds and veins before adding.
- Make it ahead: The broth and shredded chicken can be prepared up to 2 days ahead. Store separately in the refrigerator, then reheat the broth and add the chicken and lime juice just before serving.
- Common mistake: Adding the lime juice too early and boiling the soup will make it bitter. Always add lime juice off the heat, right before serving.
- Thicker broth: If you like a more substantial soup, blend the softened tomatoes and garlic from the strained broth with a cup of the broth, then stir back into the pot. This is a common home-style variation.
Serving Suggestions
Serve sopa de lima as a main course with a simple side of white rice or a crisp green salad. It also pairs well with warm corn tortillas or a slice of avocado toast. For a traditional Yucatecan spread, offer it alongside cochinita pibil or panuchos.
Variations
- Vegetarian: Replace the chicken with 2 cans (15 oz / 425 g each) of drained chickpeas and use vegetable broth. Omit the chicken step and simmer the broth with the aromatics for 20 minutes, then proceed.
- Seafood: Swap the chicken for 1 lb (450 g) of firm white fish (like snapper or halibut) cut into chunks. Add the fish during the last 10 minutes of simmering, then proceed. Fish should reach 145°F (63°C) (USDA FSIS).
- Extra toppings: Add crumbled queso fresco, diced red onion, or a spoonful of crema (Mexican sour cream) for richness.
Storage and Reheating
Refrigerate leftover soup (without tortilla strips) in an airtight container for up to 4 days. Store tortilla strips separately at room temperature in a sealed bag for up to 3 days. To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally, until steaming (165°F / 74°C for leftovers). Do not boil. Add fresh lime juice after reheating to brighten the flavor. Freeze the soup (without tortilla strips and lime juice) for up to 3 months; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
What is sopa de lima? It is a Yucatecan chicken soup flavored with sour lime juice, tortilla strips, and often habanero. The name means “lime soup� in Spanish.
Can I use bottled lime juice? Freshly squeezed lime juice is essential for the best flavor. Bottled juice often has a flat or bitter taste and won’t give the same bright, citrusy lift.
How spicy is this soup? The heat comes from the habanero, and it’s usually mild because the pepper is added whole and removed before serving. If you want more heat, chop the habanero and let it simmer in the broth; if you prefer no heat, omit it entirely.
Can I make it in a slow cooker or Instant Pot? Yes. For a slow cooker, cook the chicken and aromatics on low for 6 hours, then shred and proceed. For an Instant Pot, cook on high pressure for 15 minutes, then quick-release and shred.
What is limón agria? It’s a variety of sour lime grown in the Yucatán, with a more floral and acidic juice than the common Persian lime. If unavailable, regular limes work well, though the flavor will be slightly less complex.
Is sopa de lima the same as tortilla soup? No. Tortilla soup (sopa de tortilla) is typically tomato-based and often includes cheese and crema. Sopa de lima is lighter, with a clear, citrus-kissed broth and no tomato base (though some versions add a little tomato).
Related
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- Naan Pakora Recipe: Crispy Fried Indian Snack
- National Pakora Mix: Easy Homemade Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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