Sopa de lima con pollo is a beloved soup from Mexico’s Yucatán Peninsula, known for its bright, citrusy broth, tender shredded chicken, and crispy tortilla strips. The lime juice adds a refreshing tang that balances the richness of the chicken and the warmth of the spices, making it a comforting yet vibrant dish. This recipe delivers an authentic flavor profile with accessible ingredients, perfect for a weeknight dinner or a special gathering.
Ingredients
- 2 bone-in, skin-on chicken breast halves (about 1.5 lbs / 680 g total)
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 1 white onion, quartered
- 4 garlic cloves, peeled
- 2 Roma tomatoes, quartered
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 habanero pepper (optional, for heat)
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes)
- 1/2 cup (8 g) fresh cilantro, chopped, plus more for garnish
- 6 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil, for frying
- Salt and black pepper to taste
- 1 avocado, sliced, for serving
- Lime wedges, for serving
Instructions
- In a large pot, combine the chicken breasts, chicken broth, onion, garlic, tomatoes, celery, carrot, oregano, cumin, bay leaf, and habanero (if using). Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 25-30 minutes, or 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 on a cutting board. Strain the broth through a fine-mesh sieve, discarding the vegetables and spices. 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 skin and bones.
- In a small skillet, heat the vegetable oil over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels and season lightly with salt.
- Add the shredded chicken and lime juice to the broth. Stir in the chopped cilantro. Season with salt and pepper to taste. Simmer for 5 minutes to blend the flavors.
- Ladle the soup into bowls. Top with crispy tortilla strips, avocado slices, and extra cilantro. Serve immediately with lime wedges on the side.
Tips
- Lime juice: Always use fresh lime juice, not bottled, for the best flavor. Add it at the end to preserve its brightness.
- Heat control: The habanero adds authentic heat. For a milder soup, omit it or use a pinch of cayenne pepper instead.
- Chicken shortcut: To save time, use a rotisserie chicken and store-bought broth. Skip the initial simmering step and just heat the broth with the vegetables for 15 minutes before straining.
- Tortilla strips: If you prefer, you can bake the tortilla strips at 400°F (200°C) for 10-12 minutes instead of frying, for a lighter option.
Serving Suggestions
Serve this soup as a main course with a side of Mexican rice or a simple green salad. It also pairs well with warm corn tortillas or crusty bread. For a festive touch, offer extra lime wedges, sliced radishes, and diced white onion as garnishes.
Variations
- Vegetarian version: Omit the chicken and use vegetable broth. Add black beans or chickpeas for protein.
- Seafood version: Replace chicken with firm white fish like snapper or shrimp. Add the seafood during the last 5 minutes of simmering, until cooked through (fish should reach 145°F / 63°C).
- Extra vegetables: Add zucchini, bell peppers, or corn kernels along with the broth for more texture and nutrition.
- Spice blend: For a deeper flavor, toast the cumin and oregano in a dry pan before adding to the broth.
Storage and Reheating
Store the soup (without the tortilla strips and avocado) in an airtight container in the refrigerator for up to 3-4 days. The lime flavor may intensify upon standing; add a splash of fresh lime juice when reheating if needed. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals. Keep the tortilla strips and avocado separate and add them fresh when serving to maintain their texture.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and are more forgiving. Cook them until they reach 165°F (74°C) as well, then shred.
What if I can’t find habanero peppers?
Use a jalapeño or a serrano pepper for less heat, or a pinch of cayenne pepper. Adjust to your spice preference.
Can I make this soup in a slow cooker?
Absolutely. Place all ingredients except the lime juice, cilantro, and tortilla strips in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then proceed with shredding and finishing.
Is it necessary to strain the broth?
Straining gives a clear, elegant broth. If you prefer a heartier texture, you can leave the vegetables in and blend them partially for a thicker soup.
Can I freeze this soup?
Yes, the soup freezes well for up to 3 months. Freeze without the tortilla strips, avocado, and extra lime juice. Thaw overnight in the refrigerator and reheat gently.
What is the best way to get crispy tortilla strips?
Frying in hot oil (350°F / 175°C) for a short time yields the crispiest results. Drain well on paper towels and salt immediately. Baking is a healthier alternative but won’t be as crunchy.
Related
- Pakora Recipe UK: Crispy Onion & Veg Fritters
- Pakora Meal Ideas: 10 Easy Pairings
- Pakora Masala Recipe for Crispy 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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