Sopa de Lima is a tasty lime soup from Mexico that’s fresh and comforting. It’s made with chicken, lime juice, and often includes tortilla strips for some crunch!
Whenever I make this soup, I can’t help but smile—it’s like a warm hug in a bowl! Perfect for chilly days or when you need a little pick-me-up.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish. You can substitute with chicken thighs if you prefer richer flavor or use rotisserie chicken for convenience.
Limes: Fresh limes give the essential tang to the soup. If limes aren’t available, use lemons as a substitute, just adjust the amount to taste.
Broth: Chicken broth is best for flavor, but vegetable broth works well for a lighter, vegetarian version. Homemade broth can elevate the taste, too!
Chilies: Dried guajillo or ancho chilies add a nice smoky flavor. If you can’t find them, try using a pinch of smoked paprika for a similar effect. You can skip them for a milder soup.
Tortilla strips: Use store-bought or make your own by frying cut-up tortillas in oil until crispy. If you’re looking for a healthier option, baked tortilla strips are a great choice.
How Do I Get the Chicken to Stay Tender in the Soup?
Keeping the chicken tender is key! Cooking it whole in the broth helps retain moisture. Here’s a quick guide:
- Start with a simmer (not a boil) to gently cook the chicken.
- Cook for about 20-25 minutes until the chicken is fully done; overcooking can make it dry.
- Remove the chicken to shred it as soon as it’s cooked, then return it back to the soup.
This gentle cooking method will keep your chicken juicy and flavorful! Adjusting the lime juice at the end adds a fresh finish without overpowering it.
Sopa de Lima Recipe
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 limes (juice and slices for garnish)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1-2 dried guajillo or ancho chilies (optional)
- Salt and freshly ground black pepper to taste
- 1 cup thin tortilla strips or crispy fried tortilla strips
- Fresh cilantro, chopped (for garnish)
- Optional: 1/2 cup diced tomato or tomato sauce
How Much Time Will You Need?
This Sopa de Lima recipe takes about 15 minutes to prepare and roughly 30 minutes to cook, for a total of around 45 minutes. It’s a quick and easy meal that’s packed with flavor!
Step-by-Step Instructions:
1. Preparing the Dried Chilies (Optional):
If you decide to use dried chilies, remove the seeds and stems, then lightly toast them in a dry skillet over medium heat until they smell fragrant. Soak the toasted chilies in hot water for about 10 minutes to soften them. Blend them with a little soaking water until smooth to make a puree. Set this aside for later.
2. Cooking the Vegetables:
In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook for about 3-4 minutes until they are soft and translucent. Then add the minced garlic, ground cumin, and dried oregano, cooking for an additional minute until the aromas are released.
3. Adding the Broth and Chicken:
Pour in the chicken broth and bring the mixture to a gentle simmer. Carefully add the whole chicken breasts to the pot. If you made the chili puree or are using tomato sauce, add that now. Season with salt and pepper to your taste.
4. Cooking the Chicken:
Let everything simmer gently for about 20-25 minutes, until the chicken is cooked through and tender.
5. Shredding the Chicken:
Once the chicken is fully cooked, remove it from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back into the pot with the soup.
6. Finishing Touches:
Stir in the fresh lime juice, adjusting to your taste for the perfect balance of tartness. You can add more lime juice if you love that zing!
7. Serving the Soup:
To serve, ladle the soup into bowls. Top with thinly sliced fresh onion, crispy tortilla strips, a sprinkle of chopped cilantro, and lime slices for garnish. Enjoy immediately while hot!
For extra zing, consider serving additional lime wedges on the side. This Sopa de Lima is a refreshing and satisfying dish that will surely warm your heart!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shredded turkey or even cooked shrimp for a different twist. Just adjust the cooking time accordingly since shrimp cooks faster!
What If I Don’t Have Dried Chilies?
No problem! If you don’t have dried chilies, you can omit them or replace them with a teaspoon of chili powder or a pinch of smoked paprika for a touch of smokiness.
Can I Make Sopa de Lima Vegetarian?
Yes! Use vegetable broth instead of chicken broth and replace the chicken with beans such as black beans or chickpeas for protein. You can also add more vegetables like zucchini or corn!
How Should I Store Any Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened. You can also freeze the soup for up to 2 months if you prefer!