Sopa de lima is a bright, tangy chicken soup from Mexico’s Yucatán Peninsula, where the distinctive aroma of bitter Seville oranges (lima agria) defines the dish. This version uses regular limes for their juice and zest, then adds charred tomatoes, chiles, and a pile of crispy tortilla strips to create a soup that is simultaneously refreshing, smoky, and deeply comforting. It’s a complete meal in a bowl that comes together in about an hour, and the flavor only gets better the next day.
Ingredients
- 2 bone-in, skin-on chicken breasts (about 1.5 lb / 680 g total)
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 1 white onion, quartered (about 1 cup / 150 g)
- 4 garlic cloves, peeled
- 2 Roma tomatoes (about 8 oz / 225 g)
- 1 small white onion, extra, for charring (about 4 oz / 115 g)
- 2 fresh habanero peppers (optional, for heat)
- 1 tsp (5 ml) neutral oil (like canola or vegetable)
- 6 limes (about 1 lb / 450 g total), juiced and 2 zested
- 1/2 cup (15 g) fresh cilantro, chopped, plus more for garnish
- 1 tsp (5 g) dried Mexican oregano, crumbled
- 1/2 tsp (2.5 g) ground cumin
- Salt and freshly ground black pepper, to taste
- 6 corn tortillas (6-inch / 15 cm), cut into 1/4-inch strips
- 2 cups (240 ml) neutral oil, for frying tortillas
- 1 avocado, sliced, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Poach the chicken: In a large pot (at least 5 qt / 4.7 L), combine the chicken breasts, chicken broth, quartered onion, and 2 garlic cloves. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum). Transfer the chicken to a plate and let cool slightly. Strain the broth and discard the solids. Set the broth aside.
- Char the vegetables: While the chicken cooks, char the tomatoes, extra onion, and remaining 2 garlic cloves. You can do this on a dry cast-iron skillet over medium-high heat, or directly over a gas flame. Turn occasionally until the skins are blackened in spots and the vegetables are soft, about 8–10 minutes. Remove the charred pieces and let cool. If using habaneros, char them too, but handle with gloves and avoid touching your eyes.
- Blend the salsa: Once the charred vegetables are cool enough to handle, peel the garlic and roughly chop the tomatoes and onion. Place them in a blender along with the habaneros (if using) and 1/2 cup (120 ml) of the reserved chicken broth. Blend until smooth. Set aside.
- Shred the chicken: When the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Set aside.
- Fry the tortilla strips: In a medium skillet, heat the 2 cups (240 ml) of oil over medium-high heat until shimmering (about 350°F / 175°C). Fry the tortilla strips in batches, stirring occasionally, until golden and crisp, about 2–3 minutes per batch. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle with salt immediately.
- Build the soup: In the same large pot, heat the 1 tsp (5 ml) of oil over medium heat. Add the blended salsa and cook, stirring, for 3–4 minutes until it darkens slightly and thickens. Stir in the cumin and Mexican oregano, then pour in the remaining strained broth. Bring to a boil, then reduce to a simmer.
- Finish: Add the shredded chicken and lime zest to the pot. Simmer for 5 minutes to heat through. Turn off the heat and stir in the lime juice and chopped cilantro. Taste and season with salt and pepper (remember the tortillas are salted, so go easy).
- Serve: Ladle the soup into bowls and top generously with crispy tortilla strips and sliced avocado. Serve with lime wedges on the side for extra squeeze.
Tips
- Lime juice matters: Use fresh lime juice, not bottled. The zest adds a floral note that you can’t get from juice alone. If you can find bitter Seville oranges (lima agria), substitute them for half the limes for a more authentic flavor.
- Don’t boil the lime juice: Add the lime juice after turning off the heat. Boiling can make the juice bitter and dull its bright acidity.
- Charring is key: Don’t skip charring the tomatoes and onion—it adds a smoky depth that balances the tart lime. You can also char them under a broiler if you don’t have a gas stove.
- Make it ahead: The soup base (without lime juice, tortillas, and avocado) can be made up to 2 days ahead. Reheat gently, then add the lime juice just before serving.
Serving Suggestions
Serve this soup as a main course with warm corn tortillas or a simple green salad. For a heartier meal, add a scoop of cooked white rice to each bowl before pouring the soup over. A dollop of crema or sour cream can mellow the heat if you used habaneros.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add extra vegetables like zucchini or carrots, and stir in a can of drained black beans for protein.
- Spicy: For more heat, add a second habanero or leave the seeds in. For less heat, remove the seeds and veins, or skip the habanero entirely—the soup will still be delicious.
- Shrimp version: Replace chicken with 1 lb (450 g) peeled, deveined shrimp. Poach the shrimp in the broth for 3–4 minutes until pink and opaque, then remove and add back at the end. Cook shrimp to 145°F (63°C) as per USDA FSIS safe minimum.
- Add vegetables: Sauté 1 cup (150 g) diced zucchini or chayote with the salsa for extra texture.
Storage and Reheating
Store the soup (without tortilla strips, avocado, and lime juice) in an airtight container in the refrigerator for up to 4 days. The lime juice should be added fresh when reheating to maintain its brightness. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming (165°F / 74°C for leftovers). Do not boil. The soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Keep tortilla strips in a separate airtight container at room temperature for up to 3 days; re-crisp them in a 350°F (175°C) oven for 5 minutes if needed.
Frequently Asked Questions
What is lima agria? Lima agria is a bitter Seville orange grown in the Yucatán. It looks like a lime but tastes more like a sour orange. You can substitute a mix of regular lime juice and a little grapefruit juice (about 2 parts lime to 1 part grapefruit) for a similar tartness.
Can I use chicken thighs instead of breasts? Yes, boneless or bone-in thighs work great. They are more forgiving and stay juicy. Increase the poaching time to 30–35 minutes, and check for 165°F (74°C) with a thermometer.
Why is my soup bitter? Bitterness usually comes from boiling the lime juice, or from using the white pith when zesting. Always add lime juice after turning off the heat, and use a fine zester to avoid the pith.
Can I make this in a slow cooker? Yes. Place the chicken, broth, onion, and garlic in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Then proceed with charring the vegetables and finishing the soup on the stovetop.
How do I make it less spicy? Omit the habanero entirely, or use just a small piece (about 1/4 of a pepper) with seeds removed. You can also add a spoonful of crema or yogurt to each bowl to cool the heat.
Can I use flour tortillas for the strips? Corn tortillas are traditional and hold their crunch better. Flour tortillas will work but will soften more quickly and have a different flavor. For a gluten-free option, use corn tortillas as written.
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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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