Sopa de lima is a beloved chicken soup from Mexico’s Yucatán Peninsula, distinguished by its bright, citrusy broth made with bitter Seville oranges or limes, shredded chicken, and crispy tortilla strips. It’s a comforting yet refreshing dish that balances savory, tart, and herbal flavors, making it perfect for any season. This recipe delivers a genuinely flavorful version that captures the essence of the traditional soup.
Ingredients
- 2 lbs (900 g) bone-in, skinless chicken breasts or thighs
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 1 large white onion, halved
- 4 garlic cloves, peeled
- 2 Roma tomatoes, quartered
- 1/2 cup (120 ml) fresh lime juice (about 5-6 limes)
- 1/4 cup (60 ml) fresh Seville orange juice (or substitute 2 tbsp orange juice + 2 tbsp lime juice)
- 1/2 cup (20 g) chopped fresh cilantro, plus more for garnish
- 2 dried bay leaves
- 1 tsp (5 g) dried oregano (preferably Mexican)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste (about 1 tsp or 5 g)
- 1 large avocado, sliced, for serving
- 1 small red onion, thinly sliced, for serving
- 6 corn tortillas, cut into thin strips and fried until crisp, for serving
- Lime wedges, for serving
Instructions
- In a large pot, combine the chicken, chicken broth, onion halves, garlic, tomatoes, bay leaves, oregano, cumin, and black 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 25-30 minutes. The chicken is safe when it reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum).
- Remove the chicken from the pot and set aside to cool slightly. Discard the onion, garlic, tomatoes, and bay leaves from the broth.
- Strain the broth through a fine-mesh sieve to ensure a clear soup. Return the broth to the pot and keep warm over low heat.
- When the chicken is cool enough to handle, shred the meat, discarding the bones and skin.
- Add the shredded chicken back to the broth. Stir in the lime juice and Seville orange juice. Add salt to taste. Simmer gently for 5 minutes to meld flavors.
- Stir in the chopped cilantro and remove from heat.
- To serve, place a handful of crispy tortilla strips in each bowl. Ladle the hot soup over the strips. Garnish with avocado slices, red onion, extra cilantro, and lime wedges on the side.
Tips
- Substitutions: If you can’t find Seville oranges, use a mix of 2 tablespoons orange juice and 2 tablespoons lime juice. For a spicier kick, add a sliced habanero or serrano pepper to the broth while simmering, then remove before serving.
- Storage: Store the soup (without tortilla strips) in an airtight container in the refrigerator for up to 4 days. The tortilla strips are best made fresh, but you can store them in a sealed bag at room temperature for 2 days.
- Common Mistakes: Don’t boil the soup after adding the lime juice, as it can turn bitter. Also, avoid using bottled lime juice; fresh juice makes a significant difference in flavor.
- Make-Ahead: You can prepare the broth and chicken a day ahead. Refrigerate, then skim off any fat before reheating.
Serving Suggestions
Serve sopa de lima as a main course with a side of Mexican rice or a simple green salad. For a heartier meal, add a dollop of sour cream or crumbled queso fresco. It’s also excellent alongside warm corn tortillas or tostadas.
Variations
- Vegetarian: Replace the chicken with 2 cups of cooked black beans or pinto beans and use vegetable broth. Add extra lime juice and cilantro to brighten the flavors.
- Shrimp: Swap the chicken for 1 lb (450 g) of peeled, deveined shrimp. Add them in the last 5 minutes of cooking, just until pink and cooked through (145°F / 63°C).
- Spicy: Add a chopped chipotle pepper in adobo sauce along with the spices for a smoky heat.
- Herby: Add fresh mint or epazote (if available) along with the cilantro for an authentic Yucatecan twist.
Storage and Reheating
Store the soup (without tortilla strips and avocado) in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months in a freezer-safe container. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C for leftovers). Avoid boiling to preserve the citrus flavor. Always add fresh tortilla strips and avocado after reheating.
Frequently Asked Questions
What is sopa de lima? Sopa de lima is a traditional chicken soup from the Yucatán Peninsula in Mexico, flavored with lime juice and often Seville orange, and garnished with crispy tortilla strips.
Can I use chicken breast instead of thighs? Yes, boneless, skinless chicken breasts work well, but they can dry out if overcooked. Reduce the simmering time to about 20 minutes and check for doneness with a thermometer.
What if I can’t find Seville oranges? Seville oranges are bitter and less sweet than regular oranges. A good substitute is a mix of orange juice and lime juice (as noted in the recipe) to mimic the tartness.
Why is my soup bitter? Bitterness can occur if you boil the soup after adding the lime juice, or if you use the white pith of the lime. Always add lime juice at the end and simmer gently.
Can I make this in a slow cooker? Yes. Place the chicken, broth, onion, garlic, tomatoes, and spices in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Then proceed with shredding and adding the lime juice.
Is sopa de lima gluten-free? Yes, as long as you use corn tortillas and ensure your chicken broth is gluten-free. Check labels if you have celiac disease.
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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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