Sopa de Lima is a refreshing Mexican soup full of bright flavors! It’s made with chicken, lime juice, and a mix of spices that really bring it to life. Perfect for any day!
Honestly, the zesty lime in this soup is like a party for your taste buds. I love adding crispy tortilla chips on top—it brings a fun crunch to each spoonful!
Making Sopa de Lima is so easy! Just simmer the chicken, add the spices, and squeeze in some lime juice. It’s a warming dish that always puts a smile on my face!
Key Ingredients & Substitutions
Chicken Broth: For the best flavor, homemade chicken broth is ideal, but low-sodium store-bought broth works too. If you prefer a vegetarian option, use vegetable broth instead!
Chicken: Boneless, skinless chicken breasts are great for this dish, but you can use thighs for added flavor and tenderness. If you’re in a hurry, rotisserie chicken is an excellent shortcut.
Herbs & Spices: Mexican oregano is preferred here due to its unique flavor, but regular oregano will suffice. Ground cumin adds warmth; feel free to adjust the amount based on your preference.
Limes: Fresh limes are essential for that zesty kick. If limes are hard to find, lemons can be used as a substitute, but the flavor will be different. Use fresh juice for the best taste!
How Do You Make Perfectly Shredded Chicken?
Shredding chicken correctly can take your soup to the next level. Here’s how to do it easily:
- Once your chicken is cooked, let it cool for a few minutes. It should be easier to handle when it’s not too hot.
- Use two forks to pull apart the chicken into long, thin strips. This method gives the best texture for your soup.
Just remember not to shred it too fine—leave a bit of chunkiness for a hearty bite!
What’s the Best Way to Make Crispy Tortilla Strips?
Crispy tortilla strips add delightful crunch to your Sopa de Lima. Here’s how you can make them:
- Cut corn tortillas into thin strips.
- Heat a few tablespoons of oil in a skillet over medium heat.
- Add the strips and fry until golden and crispy, about 2-3 minutes, turning frequently. Alternatively, you can bake them in the oven at 350°F (175°C) for 10-15 minutes.
Drain on paper towels and sprinkle with a little salt while still warm!
Sopa de Lima (Yucatecan Lime Soup)
Ingredients You’ll Need:
- For the Soup:
- 8 cups chicken broth (preferably homemade or low-sodium)
- 2 boneless, skinless chicken breasts
- 1 large onion, quartered
- 3 garlic cloves
- 1-2 bay leaves
- 1 tsp dried oregano (preferably Mexican oregano)
- 1 tsp ground cumin
- 1-2 dried ancho or guajillo chiles (optional, for mild smoky heat)
- Salt to taste
- For Garnishing:
- 3-4 limes (juice and sliced wedges for garnish)
- 2 ripe tomatoes, chopped
- 1/4 cup white onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2-3 corn tortillas, cut into thin strips and lightly fried or baked until crisp (for garnish)
- Optional: thinly sliced radishes for garnish
How Much Time Will You Need?
This Sopa de Lima recipe takes approximately 45 minutes in total. You’ll spend about 30 minutes cooking the chicken and broth, followed by 15 minutes for prep and garnishing. It’s a delicious meal that’s quick to whip up!
Step-by-Step Instructions:
1. Start with the Broth:
In a large pot, combine the chicken broth, chicken breasts, quartered onion, garlic cloves, bay leaves, oregano, cumin, and dried chiles (if using). Bring everything to a boil, then reduce the heat and cover the pot to let it simmer.
2. Cook the Chicken:
Let the soup simmer for about 30 minutes, or until the chicken is cooked through and tender. The aroma will be amazing!
3. Shred the Chicken:
Remove the chicken breasts from the pot and allow them to cool slightly. Strain the broth to remove the solids, returning the clear broth back to the pot. Discard the onion, garlic, bay leaves, and chiles.
4. Add the Tomatoes:
Shred the cooled chicken into thin strips. Add the chopped tomatoes to the broth, and let it simmer for another 10 minutes. This will enhance the flavors!
5. Season the Soup:
Stir in the fresh lime juice (starting with juice from 2 limes for a balancing tang, then adjust to taste) and salt. Add half of the chopped white onion and cilantro for extra flavor.
6. Serve and Garnish:
To serve, add shredded chicken to individual bowls and pour the broth over it. Garnish each bowl with lime slices, the remaining chopped onion, cilantro, crispy tortilla strips, and your optional radishes.
7. Enjoy!
Serve the soup hot with extra lime wedges on the side for those who love an extra zing. This soup is not only refreshing but also comforting, making it a perfect dish for any occasion!
Enjoy this fresh and aromatic Yucatecan classic, bursting with tangy lime and fragrant herbs!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken beforehand. Thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for quicker thawing. Pat it dry before cooking.
What Can I Substitute for the Ancho or Guajillo Chiles?
If you don’t have dried ancho or guajillo chiles, you can substitute them with other dried chiles like pasilla or even a small amount of paprika for mild heat. Adjust the amount to your spice preference!
How Long Can Leftover Sopa de Lima Be Stored?
Leftover Sopa de Lima can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally.
Is There a Way to Make This Soup Vegetarian?
Absolutely! For a vegetarian version, use vegetable broth instead of chicken broth and replace the chicken with hearty vegetables such as zucchini, bell peppers, or chickpeas. You can also add beans for protein!