Sopa de lima is a beloved Yucatán chicken soup named for the lima—a small, green, citrus fruit that is sweeter and less acidic than a standard lime. The fruit’s juice and zest give the broth a bright, floral tang that defines the dish. While true lima is hard to find outside Mexico, regular limes work beautifully, and this recipe shows you exactly how to get that authentic flavor.
Ingredients
- 2 lb (900 g) bone-in, skinless chicken thighs (or 1 whole chicken, cut into pieces)
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 1 large white onion, halved (one half diced, one half left whole)
- 4 garlic cloves, 2 smashed and 2 minced
- 1 large tomato, diced (about 1 cup / 180 g)
- 1 bell pepper (any color), diced (about 1 cup / 150 g)
- 2–3 lima fruits (or 3–4 regular limes) – zest and juice
- 1 tsp (5 g) dried oregano (preferably Mexican oregano)
- 1 tsp (5 g) ground cumin
- 2 bay leaves
- 1/2 cup (8 g) fresh cilantro, chopped, plus more for garnish
- 2 tbsp (30 ml) vegetable oil
- 6 corn tortillas, cut into thin strips and fried or baked until crisp
- 1 avocado, sliced, for serving
- Salt and black pepper to taste
Instructions
- Prepare the chicken: Pat the chicken dry and season lightly with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the chicken in batches until golden on both sides, about 4–5 minutes per side. Transfer to a plate.
- Start the broth: In the same pot, add the whole onion half and smashed garlic. Sauté for 1–2 minutes until fragrant. Return the chicken to the pot, add the chicken broth, bay leaves, and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken from the broth and let it cool slightly. Discard the onion half, garlic, and bay leaves. When cool enough to handle, shred the meat, discarding bones. Set aside.
- Sauté the aromatics: While the chicken cools, heat a little more oil in a separate skillet over medium heat. Add the diced onion, minced garlic, tomato, and bell pepper. Cook, stirring occasionally, until the vegetables are soft, about 5–7 minutes.
- Combine and simmer: Add the sautéed vegetables, shredded chicken, oregano, and cumin to the pot with the broth. Stir in the lime zest and the juice of 2 limes (or 3–4 regular limes). Simmer for 10 minutes to meld the flavors. Taste and adjust salt, pepper, and lime juice – you want a pronounced citrus tang.
- Finish: Stir in the chopped cilantro. Serve hot, topped with tortilla strips, avocado slices, and extra lime wedges.
Tips
- Lime substitution: If you can’t find lima (also called lima dulce or sweet lemon), use regular limes and add a pinch of sugar to balance the acidity. You can also use a mix of lime and a bit of orange juice for a sweeter, floral note.
- Don’t boil the lime juice: Add the juice at the end and simmer gently. Boiling can make the juice bitter and dull the fresh aroma.
- Make it ahead: The soup tastes even better the next day. Prepare through step 5, cool, and refrigerate. Add the fresh cilantro and lime juice just before serving.
- Common mistake: Overcooking the chicken until dry. Simmer gently, and pull the chicken out as soon as it’s cooked through (165°F / 74°C on an instant-read thermometer).
Serving Suggestions
Serve sopa de lima as a main course with warm corn tortillas or a simple side of Mexican rice. For a heartier meal, add a spoonful of cooked hominy or black beans to each bowl. It’s also wonderful with a drizzle of Mexican crema or a dollop of sour cream.
Variations
- Vegetarian: Replace the chicken with 4 cups (about 600 g) of cooked chickpeas or a mix of zucchini and corn. Use vegetable broth and skip the chicken step.
- Spicy: Add 1–2 chopped serrano or jalapeño peppers to the sautéed vegetables, or serve with a hot sauce like habanero for a Yucatecan kick.
- Seafood: Swap the chicken for firm white fish like snapper or grouper. Add the fish during the last 5 minutes of simmering, just until it flakes (145°F / 63°C).
- Herb twist: Add fresh mint or epazote along with the cilantro for a different herbal note.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The tortilla strips and avocado should be stored separately and added fresh. Reheat gently on the stovetop or in the microwave until piping hot (165°F / 74°C). For longer storage, freeze the soup (without toppings) for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What fruit is sopa de lima made with? It’s made with the lima, a small green citrus fruit native to the Yucatán. It looks like a lime but tastes sweeter and less tart, with a hint of orange blossom. Regular limes are the most common substitute.
Can I use bottled lime juice? Fresh lime juice is strongly recommended. Bottled juice often has preservatives that can make the soup taste slightly bitter and lacks the bright aroma of fresh zest.
Is sopa de lima spicy? Traditionally, it’s not spicy. The heat comes from the warm broth and the citrus. If you want heat, add fresh chiles or hot sauce at the table.
Can I make it in a slow cooker? Yes. Sear the chicken, then combine everything except the lime juice and cilantro in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, then stir in the lime juice and cilantro before serving.
What if I can’t find Mexican oregano? Use regular oregano, but reduce the amount to 1/2 teaspoon, as it’s more potent. Or substitute dried marjoram for a similar floral note.
Can I use chicken breasts instead of thighs? Yes, but thighs stay moister and more flavorful. If using breasts, reduce the cooking time to avoid drying them out, and check for doneness at 165°F (74°C).
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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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