Sopa de lima is a beloved Yucatán Peninsula soup made with chicken, lime, and crispy tortilla strips. Its name means “lime soup,” but the citrus is used as a finishing touch rather than a souring agent, giving the broth a bright, aromatic lift. This recipe delivers a deeply savory, slightly smoky broth that is both comforting and refreshing, perfect for any season.
Ingredients
- 2 lbs (900 g) bone-in, skinless chicken breast or thighs
- 8 cups (1.9 L) chicken broth, preferably homemade
- 1 white onion, quartered
- 4 garlic cloves, peeled
- 2 Roma tomatoes, roasted or charred
- 1/2 cup (8 g) fresh cilantro stems, plus leaves for garnish
- 2 dried chiles (like chile seco or guajillo), stemmed and seeded
- 1 tsp (5 ml) achiote paste (or 1 tsp smoked paprika)
- 1 tsp (5 g) dried oregano (Mexican oregano preferred)
- 1/2 tsp (2 g) ground cumin
- 2 limes, juiced (about 1/4 cup / 60 ml)
- 1 lime, sliced into thin rounds for serving
- 6 corn tortillas, cut into thin strips
- Vegetable oil for frying
- Salt to taste
- For serving: avocado slices, cilantro leaves, lime wedges
Instructions
- In a large pot, combine the chicken, broth, onion, garlic, and cilantro stems. Bring to a boil over high heat, then reduce to a simmer. Cook until the chicken is cooked through and tender, about 20-25 minutes. Remove the chicken to a plate and let cool slightly. Strain the broth and discard the solids; set the broth aside.
- While the chicken cooks, prepare the chiles: soak the dried chiles in hot water for 10 minutes until softened. Drain and set aside.
- Once the chicken is cool enough to handle, shred the meat, discarding bones and skin. Set aside.
- In a blender, combine the roasted tomatoes, softened chiles, achiote paste (or paprika), oregano, and cumin. Add about 1 cup (240 ml) of the reserved broth and blend until smooth.
- Return the blended mixture to the pot with the remaining broth. Bring to a simmer and cook for 10 minutes to meld the flavors. Season with salt to taste.
- Add the shredded chicken to the pot and simmer for another 5 minutes. Stir in the lime juice just before serving.
- In a small skillet, heat about 1/2 inch (1 cm) of vegetable oil over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 1-2 minutes. Drain on paper towels.
- Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, cilantro leaves, and a lime slice. Serve immediately with extra lime wedges.
Tips
- Use fresh lime juice: Bottled lime juice lacks the bright, floral aroma that makes this soup special. Always use fresh limes.
- Don’t boil after adding lime juice: Adding lime juice and then boiling can make the broth bitter. Stir it in at the end and heat gently.
- Char the tomatoes: Roasting or charring the tomatoes adds a smoky depth that mimics the traditional Yucatecan flavor. If you don’t have a gas stove, broil them in the oven.
- Adjust the heat: The dried chiles add a mild warmth. For a spicier soup, include a habanero or a bit of chile de árbol, but be cautious—habanero is very hot.
Serving Suggestions
Serve sopa de lima as a main course with warm corn tortillas or a simple side of rice. It also pairs well with a light salad of avocado and orange. For a festive touch, offer additional lime wedges and a bowl of crispy tortilla strips at the table so everyone can customize their bowl.
Variations
- Vegetarian version: Replace the chicken with extra firm tofu or chickpeas and use vegetable broth. Add the tofu in the last 5 minutes of cooking.
- Seafood version: Swap the chicken for shrimp or white fish. Add them in the last 5 minutes of cooking, just until cooked through. Fish should reach 145°F (63°C) internally.
- Turkey version: Use leftover roasted turkey instead of chicken for a post-holiday twist.
- Add vegetables: Stir in diced zucchini, carrots, or bell pepper along with the chicken for extra nutrition.
Storage and Reheating
Store the soup (without tortilla strips and avocado) in an airtight container in the refrigerator for up to 4 days. The broth will keep well, but the lime flavor may fade slightly; add a squeeze of fresh lime when reheating. Reheat gently on the stovetop over medium heat until piping hot (165°F / 74°C for leftovers). The soup can also be frozen for up to 3 months—thaw overnight in the refrigerator before reheating. Always fry fresh tortilla strips for serving, as they become soggy when stored.
Frequently Asked Questions
What is the origin of sopa de lima? Sopa de lima is a traditional dish from the Yucatán Peninsula in Mexico, where it is believed to have been created in the mid-20th century in Mérida. It reflects the region’s love for citrus and its Mayan and European culinary influences.
Can I use chicken breast instead of thighs? Yes, boneless, skinless chicken breast works, but it can dry out more easily. If using breast, reduce the initial simmering time to 15-20 minutes and check for doneness (165°F / 74°C). Thighs are more forgiving and add richer flavor.
What is achiote paste and can I skip it? Achiote paste is a seasoning made from annatto seeds, spices, and vinegar, common in Yucatecan cooking. It adds a mild earthy flavor and a reddish color. If you don’t have it, smoked paprika is a good substitute, though the color will be less vibrant.
Is sopa de lima spicy? Traditionally, it is not very spicy—the dried chiles add a gentle warmth rather than intense heat. The heat level can be adjusted by the type and amount of chiles used. If you are sensitive to spice, remove the seeds and veins from the chiles before soaking.
Can I make sopa de lima in a slow cooker? Yes. Place the chicken, broth, onion, garlic, tomatoes, chiles, and spices in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken, shred, and return to the pot. Add lime juice just before serving.
Why does my soup taste bitter? Bitterness can come from overcooking the lime juice or from using the white pith of the lime. Add the lime juice only at the end and avoid boiling after adding it. Also, be sure to zest the lime before juicing if you want to use the zest as a garnish—do not add the pith to the soup.
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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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