Sopa de lima is a beloved soup from Mexico’s Yucatán Peninsula, known for its bright, citrusy broth, tender chicken, and crispy tortilla strips. The lime juice is added at the end to preserve its fresh aroma, balancing the richness of the chicken and the warmth of the spices. This recipe delivers a comforting yet vibrant bowl that’s surprisingly simple to make at home.
Ingredients
- 2 lbs (900 g) bone-in, skinless chicken thighs or breasts
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 1 large white onion, halved
- 4 garlic cloves, smashed
- 2 Roma tomatoes, cored and quartered
- 1/2 cup (about 15 g) fresh cilantro, plus more for garnish
- 1 tsp (5 g) dried oregano (preferably Mexican)
- 1 tsp (5 g) ground cumin
- 2 bay leaves
- 1 habanero or jalapeño pepper, stemmed (seeded for less heat)
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes)
- 1 tbsp (15 ml) vegetable oil
- 6 small corn tortillas, cut into thin strips
- 1 avocado, sliced, for serving
- Salt to taste
Instructions
- In a large pot, combine the chicken, broth, onion halves, garlic, tomatoes, cilantro, oregano, cumin, bay leaves, and the whole habanero (if you want a milder soup, leave it whole; if you want more heat, slice it open). Bring to a boil over high heat, then reduce to a simmer. Cook, covered, for 30–35 minutes, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Remove the chicken from the pot and set aside to cool slightly. Discard the onion, garlic, tomatoes, cilantro sprigs, bay leaves, and the chili (unless you want it in the soup).
- While the chicken cools, heat the vegetable oil in a large skillet over medium heat. Add the tortilla strips in a single layer (work in batches if needed) and cook, stirring occasionally, until golden and crispy, about 3–4 minutes. Drain on paper towels and season lightly with salt.
- When the chicken is cool enough to handle, shred the meat, discarding the bones. Return the shredded chicken to the pot with the broth.
- Stir in the lime juice and warm the soup over medium heat for about 5 minutes. Do not let it boil after adding the lime juice, as it can turn bitter.
- Ladle the soup into bowls and top with tortilla strips, sliced avocado, and extra cilantro. Serve immediately.
Tips
- Lime juice timing: Always add lime juice at the end and avoid boiling. Heat destroys the delicate citrus aroma and can make the soup taste harsh.
- Chili heat: Habanero is traditional, but it’s very spicy. For a milder soup, use a jalapeño or remove the seeds and membranes from the habanero. If you want the flavor without the heat, add the whole pepper and remove it before serving.
- Chicken choice: Bone-in thighs give the richest flavor. If you use boneless, skinless breasts, reduce the simmering time to about 20 minutes and check for doneness.
- Make it ahead: The soup base (without lime juice and tortilla strips) can be made a day in advance. Add the lime juice when reheating, and always crisp fresh tortilla strips.
Serving Suggestions
Serve this soup as a main course with a side of rice or a simple green salad. For a heartier meal, add a spoonful of cooked rice directly to each bowl. A cold Mexican beer or a glass of sparkling water with lime makes a perfect accompaniment.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add extra vegetables like zucchini or carrots, and consider adding canned black beans for protein.
- Seafood: Replace chicken with firm white fish (like snapper) or shrimp. Add the seafood during the last 5–7 minutes of simmering, until fish reaches 145°F (63°C) or shrimp turn pink and opaque.
- Extra tang: Add a splash of bitter orange juice (naranja agria) if you can find it, or a mix of orange and lime juice for a sweeter-tart profile.
Storage and Reheating
Refrigerate the soup (without tortilla strips and avocado) in an airtight container for up to 4 days. The lime juice will lose some brightness over time, so you can add a fresh squeeze when reheating. Reheat gently on the stovetop over medium-low heat until steaming (165°F/74°C). The tortilla strips are best made fresh; store any leftovers in a sealed bag at room temperature for up to 2 days and re-crisp in a dry skillet. You can also freeze the soup base (without lime juice, tortillas, and avocado) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use bottled lime juice? Fresh lime juice is strongly recommended. Bottled juice lacks the bright, floral aroma and can taste flat. If you must use bottled, choose one without added sugar and use a bit more.
What if I don’t have habanero? Jalapeño or serrano peppers work well. For a completely mild soup, use a bell pepper or omit the chili entirely—the soup will still be flavorful.
Why did my soup turn bitter? Bitterness usually comes from boiling the soup after adding lime juice, or from using limes that are overripe or have been squeezed too vigorously (including the white pith). Add lime juice off the heat and stir gently.
Can I make this in a slow cooker? Yes. Cook the chicken, broth, onion, garlic, tomatoes, cilantro, oregano, cumin, and bay leaves on low for 6–8 hours or high for 3–4 hours. Shred the chicken, discard the aromatics, and proceed with adding lime juice and serving.
Is this soup gluten-free? Yes, as written it is gluten-free. Just ensure your chicken broth and spices are certified gluten-free if you have celiac disease.
Can I use leftover rotisserie chicken? Absolutely. Skip the simmering step for the chicken; instead, simmer the broth with the aromatics for 20 minutes, then add the shredded rotisserie chicken and heat through. Add lime juice at the end.
Related
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- Pakora Sauce Recipe (Crispy Onion Bhaji Dip)
- Pakora Recipe UK: Crispy Onion & Veg Fritters
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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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