Sopa de Lima is a tasty lime soup from Mexico that combines juicy chicken, crunchy veggies, and a zesty lime flavor. It’s perfect for warming up your day!
This soup is like a hug in a bowl! I love squeezing fresh lime over it right before eating. It really brightens everything up! 🍜💚
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts give a tender texture. If you’re looking for a quicker option, rotisserie chicken works great too! Just add it at the end to warm through.
Chicken Broth: Homemade broth delivers the best flavor, but store-bought is a convenient alternative. If you’re vegetarian, swap it for vegetable broth.
Dried Chiles: Guajillo or ancho chiles add a mild heat. If unavailable or you prefer no spice, simply skip them or use a pinch of chili powder.
Limes: Fresh key limes are fantastic for their unique taste, but regular limes work well too. You can also use lemon juice in a pinch if you run out of limes.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, fresh parsley can be a nice alternative.
How Do I Get the Chicken Just Right?
Cooking the chicken perfectly is key to a flavorful soup. Here’s how to do it:
- Start with cold broth in a large pot. Add the raw chicken breasts.
- Bring the broth to a boil, then immediately reduce the heat to a gentle simmer. This prevents the chicken from getting rubbery.
- Cook for about 20 minutes until the chicken is no longer pink. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
- Let it rest for a few minutes before shredding to keep it juicy.
This method helps in getting tender chicken and enhances the soup’s overall flavor. Enjoy your cooking!
How to Make Sopa de Lima
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 tablespoons vegetable oil
- 1 large white onion, chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped
- 1-2 dried chiles (such as guajillo or ancho), seeded and chopped (optional for mild heat)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups cooked white rice or thin corn tortilla strips (for serving)
- 3-4 limes (preferably key or Persian limes), juiced (plus extra lime slices for garnish)
- 1 cup thinly sliced white onion (for topping)
- 1 cup fresh cilantro, chopped (for topping)
- Optional: crumbled queso fresco or cotija cheese for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 30 minutes to cook, totaling about 45 minutes from start to finish. You’ll be enjoying a warm, delicious bowl of soup in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, combine the chicken breasts with chicken broth. Bring it to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
2. Shred the Chicken:
Carefully remove the chicken from the broth and shred it into bite-sized pieces using two forks. Set the shredded chicken aside, and keep the broth heating on low.
3. Sauté the Vegetables:
In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic, chopped tomatoes, and the dried chiles (if using). Cook everything together until the tomatoes soften, which should take another 5 minutes.
4. Combine Everything:
Add the sautéed tomato mixture to the pot with the broth. Stir in the dried oregano, ground cumin, salt, and pepper. Allow this to simmer together for another 10 minutes so that the flavors can meld.
5. Add the Lime Juice:
Stir in the freshly squeezed lime juice from your limes. Taste your soup and adjust the seasoning if needed. This bright citrus will invigorate all the flavors!
6. Serve It Up:
To serve, place a bit of cooked rice or a handful of tortilla strips in bowls. Ladle the hot broth over the top, adding a generous amount of the shredded chicken.
7. Garnish and Enjoy:
Finish by topping each bowl with thinly sliced onions, fresh cilantro, and a few lime slices. If you like, sprinkle some crumbled queso fresco or cotija cheese on top for that extra flavor. Serve immediately and savor the wonderful tastes of this Yucatecan classic!
This vibrant and refreshing lime soup balances savory chicken and aromatics with the zing of fresh lime. It’s perfect for a comforting yet lively meal!
Can I Use Cooked Chicken for This Recipe?
Absolutely! Using cooked rotisserie chicken is a great shortcut. Just add it at the end to warm through instead of cooking it in the broth.
How Can I Make This Recipe Spicier?
If you prefer it with a kick, add extra dried chiles, or a dash of cayenne pepper while the soup simmers. Additionally, don’t hesitate to add some hot sauce just before serving for that heat boost!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat on the stove or in the microwave, but be careful not to overcook the chicken when reheating.
Can I Make Sopa de Lima Vegetarian?
Yes! You can easily make this soup vegetarian by substituting chicken with mushrooms or tofu and using vegetable broth instead of chicken broth. The lime and spices will still create a delicious flavor!
