Tantalize your taste buds with this beautiful blend of ancient Mayan culture and rich Spanish influence.
Known simply as “lime soup” in English, sopa de lima is a zesty Mexican comfort food inspired by the fusion of Mayan and Spanish cooking methods. This warm yet refreshing soup feels as good in the belly as it does on the tongue. The surprising harmony between sunny citrus, tender chicken, and fresh herbs is at the heart of this dish. It beautifully showcases the balance that emerges when two culinary cultures cross paths.
Topped with crispy tortilla strips and fresh cilantro, this soup features a variety of unique textures and flavors. It’s a great dish to introduce to kids so they can expand their palates. Enjoy by itself or with a side of Mexican Rice.
Is Sopa de Lima Healthy?
With wholesome ingredients and a nutritious broth, this is one of the lightest and brightest soups you could make. Made with lean, protein-rich meat, this soup is comforting during cold recovery, especially because the lime juice contains vitamin C. To make it vegan, use vegetable broth and shredded jackfruit instead of chicken.
Lime Soup’s Flavorful Backstory
Thought to have originated sometime after the 16th century, when Spanish settlers arrived in the Yucatán Peninsula, sopa de lima blends ancient Mayan flavors with a Spanish twist. Indigenous peoples were known for their clever use of maize, and you’ll see that shine through in the crispy corn tortilla strips. You can even add whole corn kernels for a golden touch. Today, sopa de lima is a Mexican classic, loved by locals and visitors alike, and perfect for cozying up during cooler weather.
INGREDIENTS
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large tomato, diced
- 1 medium green bell pepper, chopped
- Juice of 6 limes
- 1/4 cup chopped fresh cilantro
- Corn tortilla strips, for garnish
INSTRUCTIONS
Simmer
Cook chicken and vegetables in broth; shred chicken.
Flavor
Add tomatoes, bell pepper, and lime juice; simmer.
Serve
Garnish with cilantro and tortilla strips.
Devour!
FAQs & Tips
Leftovers can be stored in a refrigerated airtight container for up to 5 days or in the freezer for 3 months. If freezing, make sure to thaw in the fridge overnight before reheating. Pop on the stove in a pan at medium heat and stir the soup occasionally until it starts to simmer.
While this recipe is savory and tangy as is, a bit of spice can up the taste in a great way. For example, I like to add a dash or two of my favorite hot sauce or 1 teaspoon of cumin, cayenne, or red chili pepper flakes. The extra heat is especially enjoyable on cold evenings.
Fresh herbs are the best to include in recipes, and they’re also easy to grow either indoors or out in the garden. Cilantro is a cool-season herb that can be planted in early spring or summer for harvesting in fall. It prefers full sun but can tolerate partial shade and requires soil with a pH level between 6.2 and 6.8. Keep it moist but not oversaturated with water, and thin it as it grows side by side to allow for 6-12 inches of space between plants.
Serving Suggestions
If you’re seeking a succulent side for this magnificent main, consider a scoop of golden brown Melting Potatoes or some iron-rich Mexican Brown Rice. I like to top my bowl with well-ripened avocado slices and homemade salsa verde.
For more Mexican soup recipes, take a look at this one for spicy pork Pozole or this one (if you’re feeling brave!) for tripe-based Menudo.
Sopa de Lima
Ingredients
- 4 cups chicken broth
- 1 lb boneless skinless chicken breasts
- 1 medium white onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large tomato diced
- 1 medium green bell pepper chopped
- Juice of 6 limes
- 1/4 cup chopped fresh cilantro
- Corn tortilla strips for garnish
Instructions
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In a large pot, bring chicken broth, chicken breasts, onion, garlic, oregano, salt, and pepper to a boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes.
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Remove chicken from the broth, let cool slightly, then shred into bite-sized pieces. Return shredded chicken to the pot.
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Add tomato, green bell pepper, and lime juice to the pot. Simmer for an additional 10 minutes. Adjust seasoning with salt and pepper as needed.
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Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips.
Nutrition
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