Sopa de Lima
A traditional Mayan chicken and lime soup from Yucatán, Mexico. This bright and flavorful soup features tender chicken, aromatic vegetables, and a distinct citrusy broth, often served with crispy tortilla strips.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 617 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
soup
- 500 gchicken breast, boneless, skinless
- 1.5 lchicken broth, low sodium
- 4 pcslime, juiced and zested
- 0.5 pcsyellow onion, finely chopped
- 0.5 pcsred bell pepper, finely chopped
- 2 clovegarlic, minced
- 0.5 pcsjalapeño, seeded and minced
- 1 pcstomato, diced
- 1 tbspolive oil
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 4 pcscorn tortilla, cut into strips
- 0.5 cupvegetable oil, for frying
- 2 tbspfresh cilantro, chopped(optional)
Equipment
slotted spoon · large pot · skillet · knife · cutting board
The method
Step by step
- 1
Place the chicken breast in a large pot with the chicken broth.
- 2
Bring the broth to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
About 25 min
Cook’s note: Ensure chicken reaches an internal temperature of 74°C (165°F).
- 3
Remove the cooked chicken from the pot and set aside to cool slightly.
About 5 min
- 4
Once cooled, shred the chicken using two forks or your hands.
About 5 min
- 5
While the chicken cools, heat the olive oil in a separate large skillet over medium heat.
- 6
Add the yellow onion, red bell pepper, garlic, and jalapeño to the skillet and sauté for 5-7 minutes, until softened and fragrant.
About 7 min
- 7
Stir in the diced tomato and cook for another 3 minutes.
About 3 min
- 8
Add the sautéed vegetable mixture to the chicken broth in the large pot.
- 9
Stir in the lime juice and lime zest.
- 10
Return the shredded chicken to the pot.
- 11
Season the soup with salt and black pepper to taste.
Cook’s note: Adjust seasoning as needed after tasting.
- 12
Simmer the soup for an additional 10-15 minutes to allow the flavors to meld.
About 15 min
- 13
While the soup simmers, heat the vegetable oil in a small pan over medium-high heat for frying the tortilla strips.
- 14
Fry the corn tortilla strips in batches until golden brown and crispy.
About 5 min
Cook’s note: Do not overcrowd the pan; fry in small batches for best results.
- 15
Remove the fried tortilla strips with a slotted spoon and drain on paper towels.
- 16
Ladle the hot sopa de lima into bowls.
- 17
Garnish each serving with crispy tortilla strips and fresh cilantro, if desired.
Per serving
Nutrition
- Calories
- 617kcal
- Protein
- 45.8g
- Carbs
- 28.4g
- Fat
- 37g
- Fibre
- 5.2g
- Sugar
- 5.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sopa de lima in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium heat until warmed through, or in the microwave. Add fresh tortilla strips just before serving.
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