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.