Sopa de Lima is a bright and zesty Mexican soup that’s perfect for any day! It features fresh lime juice, chicken, and crispy tortilla strips for a delightful crunch.
This soup is like a warm hug with a kick of lime! I love spooning it up on chilly nights, especially when topped with a bit of avocado. It never fails to make me smile! 🌟
Key Ingredients & Substitutions
Chicken Broth: A flavorful base for your soup, you can use homemade broth for the best taste. If you’re short on time, store-bought works well too! For a vegetarian version, swap in vegetable broth instead.
Lime Juice: Fresh lime juice is key for that zesty flavor. If you can’t find lime, lemon juice can serve as a substitute but will change the flavor a bit. I always recommend using fresh over bottled for best results.
Corn Tortillas: They add great texture when fried. If you want a healthier option, try baking the tortilla strips instead of frying. Gluten-free tortillas can also be used if needed.
Fresh Cilantro: This herb brightens up the soup! If you’re not a fan of cilantro, fresh parsley can be a nice alternative. Just be aware that it’ll create a different flavor.
How Do I Get the Right Flavor from My Chicken Broth?
The chicken broth sets the flavor foundation for your Sopa de Lima. To really enhance the taste, consider these tips:
- Choose a quality broth or make your own by simmering chicken bones with aromatics like onions, carrots, and celery for hours.
- If you’re using store-bought, opt for low-sodium versions to control the saltiness while cooking.
- Always taste your broth before adding the lime juice; you want to balance the acidity with the broth’s flavor.
This will ensure your soup is wonderfully balanced and delicious! Enjoy cooking!
How to Make Sopa de Lima
Ingredients You’ll Need:
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 small bell pepper, sliced thinly
- 1 medium tomato, chopped
- 6 cups chicken broth
- 2 chicken breasts, cooked and shredded
- 1 fresh lime, juiced (plus extra lime wedges for serving)
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- 4-5 corn tortillas, cut into strips
- Fresh cilantro, chopped
- 1/4 cup white onion, finely diced
How Much Time Will You Need?
This delicious Sopa de Lima takes about 15 minutes of prep time and 35 minutes of cooking, making a total of around 50 minutes from start to finish. In less than an hour, you’ll have a lovely, warm bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced bell pepper. Sauté these ingredients until they are softened, which should take about 5 minutes. You want them to be fragrant and just starting to brown.
2. Add Tomatoes:
Next, stir in the chopped tomato and let them cook for an additional 2-3 minutes. This helps to release their juices, adding more flavor to the soup.
3. Pour in the Broth:
Now, pour in the chicken broth. Increase the heat to bring it to a boil, then reduce it back down to a simmer. Let it gently bubble away for the next steps!
4. Mix in the Chicken and Spices:
Add the shredded chicken to the pot along with the oregano, cumin, salt, and pepper. Allow everything to simmer together for about 15-20 minutes. This is when all the wonderful flavors combine beautifully.
5. Prepare the Tortilla Strips:
While your soup is simmering, grab a small skillet and heat some oil. Fry the tortilla strips in the hot oil until they are crispy and golden brown. Once done, drain them on paper towels to soak up any excess oil.
6. Final Touches:
Just before serving, stir in the fresh lime juice for that zesty kick. Taste the soup and adjust the seasoning if necessary with more salt and pepper if desired.
7. Serve It Up:
Ladle the soup into bowls, topping each with diced white onion, chopped cilantro, and a generous amount of crispy tortilla strips. This adds a delightful crunch and freshness!
8. Add Extra Lime and Enjoy:
Serve the soup with lime wedges on the side for an extra squeeze of tangy goodness. You’re all set to enjoy a warm bowl of Sopa de Lima!
This traditional Mexican chicken and lime soup is fresh, bright, and comforting — perfect for any occasion!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken works perfectly in this recipe. Just shred it and add it to the soup towards the end of cooking to warm it through.
Can I Make This Soup Vegetarian?
Yes! Substitute the chicken broth with vegetable broth and use cooked beans or tofu instead of chicken. You can also add more vegetables to enhance the flavor and texture.
How Do I Store Leftover Sopa de Lima?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or microwave, adding a splash of water or broth if it thickens too much.
What Can I Serve with Sopa de Lima?
This soup pairs wonderfully with a side of Mexican rice, beans, or a simple green salad. You can also enjoy it with some crusty bread or quesadillas for a heartier meal.
