Hora de Lima is a bright, tangy Peruvian lime soup that comes together in about 30 minutes. It’s built on a savory broth, fresh lime juice, and a handful of simple ingredients like chicken, cilantro, and aji amarillo. The soup is both comforting and refreshing, making it perfect for a quick weeknight dinner or a light lunch.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast
- 6 cups (1.4 L) chicken broth
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 aji amarillo pepper, seeded and minced (or 1 tbsp aji amarillo paste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup (150 g) frozen peas
- 1 cup (150 g) frozen corn kernels
- 1 large carrot, peeled and diced (about 1 cup / 130 g)
- 1/2 cup (15 g) fresh cilantro, chopped, plus more for garnish
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes)
- Salt and black pepper to taste
- Lime wedges, for serving
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic, aji amarillo, cumin, and oregano, and cook for 1 minute more until fragrant.
- Add the chicken breast and pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C, the USDA FSIS safe minimum for poultry).
- Remove the chicken from the pot and set it on a cutting board. Shred it with two forks, then return the shredded chicken to the pot.
- Add the peas, corn, and carrot. Simmer for 5-7 minutes, until the vegetables are tender.
- Stir in the cilantro and lime juice. Season with salt and pepper to taste. Simmer for 1 minute more.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.
Tips
- Substitute for aji amarillo: If you can’t find aji amarillo, use 1 tablespoon of aji amarillo paste (sold in jars) or a mix of 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne. The paste is milder and slightly fruity; the paprika-cayenne mix will be smokier and spicier.
- Adjust the lime: Start with 1/4 cup of lime juice, taste, and add more if you want a stronger citrus punch. Lime intensity varies, so it’s better to add gradually.
- Don’t boil after adding lime: Boiling the soup after adding the lime juice can make it slightly bitter. Keep it at a gentle simmer.
- Make it vegetarian: Swap the chicken for 1 can (15 oz / 425 g) of drained chickpeas and use vegetable broth. Cook the chickpeas just until heated through.
Serving Suggestions
Serve hora de lima with a side of crusty bread or over steamed white rice to soak up the broth. A simple avocado salad or a spoonful of crema (Peruvian sour cream) on top adds richness. For a heartier meal, add a handful of cooked quinoa or shredded cabbage.
Variations
- Seafood version: Replace the chicken with 1 lb (450 g) of white fish (like tilapia or cod) cut into chunks. Add the fish in the last 5 minutes of cooking, and cook until it flakes easily (internal temperature 145°F / 63°C).
- Spicy kick: Add a chopped serrano or jalapeño pepper along with the aji amarillo for extra heat.
- Creamy style: Stir in 1/2 cup (120 ml) of heavy cream or evaporated milk at the end for a richer, creamier soup.
- Herb swap: If you don’t have cilantro, use flat-leaf parsley. The flavor will be less citrusy but still fresh.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The lime flavor will mellow slightly over time. To reheat, warm it in a saucepan over medium heat until bubbling, or microwave in 1-minute intervals, stirring in between, until hot. If the soup thickens, add a splash of broth or water to loosen it. You can also freeze the soup (without the lime juice) for up to 2 months; add fresh lime juice after thawing and reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breast? Yes, boneless, skinless thighs work well. They are more forgiving and stay moist; just cook them until they reach 165°F (74°C) and shred.
What is aji amarillo? It’s a yellow Peruvian chili pepper with a fruity, moderately spicy flavor. It’s available fresh in some Latin markets, but more commonly found as a paste or dried. If you can’t find it, use the substitute mentioned above.
Can I make this soup ahead of time? Yes, you can make it a day ahead, but consider adding the lime juice just before serving to keep the flavor bright. The soup will keep in the fridge for up to 3 days.
Is this soup very spicy? Aji amarillo is mild to medium heat. If you’re sensitive, remove the seeds and membranes, or use less. The heat is balanced by the lime and cilantro.
Can I use bottled lime juice? Fresh lime juice is strongly recommended for the best flavor. Bottled juice often has a flat, slightly bitter taste that can affect the soup.
What can I serve with this soup? It’s great with crusty bread, rice, or a side of fried plantains. A simple green salad also works well.
Related
- Khichdi in English: Meaning, Recipe & Tips
- Khichdi Online Order: How to Get It Right
- Khichdi Recipe: Healthy One-Pot Comfort Food
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).