Sopa de Lima is a vibrant and comforting Mexican soup that captures the essence of the Yucatán Peninsula’s rich culinary heritage. Known for its fresh, zesty flavor, the soup blends the tangy brightness of lime with the warmth of traditional seasonings, creating a perfect balance of refreshment and depth. Served as a savory starter or light meal, Sopa de Lima is often accompanied by crispy tortilla strips and a sprinkle of fresh herbs, offering a delightful contrast in textures. Its inviting aroma and flavorful complexity make it a beloved dish, cherished for both its simplicity and its ability to transport you to the heart of Mexico’s vibrant cuisine.
Sopa De Lima (Mexican Lime Soup)
Sopa de Lima is a traditional Mexican soup hailing from the Yucatán region, renowned for its bright, citrusy flavor. This aromatic dish combines the tang of lime with savory ingredients, creating a refreshing yet comforting experience.
Ingredients
- 9 cups chicken broth
- 5 skinless, boneless chicken breasts
- 1 large red onion, quartered
- 5 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 tablespoon vegetable oil
- 4 green onions, chopped
- 1 large green chile pepper, seeded and chopped
- 2 large tomatoes, peeled and chopped
- 6 limes, juiced
- ½ lime
- ½ cup chopped fresh cilantro
- tortilla chips, for serving
Instructions
- In a large pot, bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the soup and allow it to simmer with the other ingredients.
- Heat oil in a skillet over medium heat, then add the green onions and chile pepper. Cook until softened, about 5 minutes, before stirring in the tomatoes and cooking for another 5 minutes until tender. Add this mixture to the soup and season with salt. Bring the soup back to a simmer, then stir in lime juice and the juice from half a lime, cooking for an additional 10 minutes. Remove the pot from the heat and discard the used lime half. Stir in fresh cilantro and top with tortilla chips before serving.
