Sopa De Lima Yucatan Lime Soup
Savor the vibrant flavors of the Yucatan Peninsula with this authentic Sopa de Lima, a zesty lime-infused chicken soup that is as comforting as it is refreshing. This traditional recipe features tender shredded chicken simmered in a fragrant broth enriched with lime juice, garlic, tomatoes, and the subtle herbal notes of oregano and optional epazote. Topped with crispy homemade tortilla strips, fresh cilantro, creamy avocado slices, and a touch of jalapeño heat, this dish is a harmonious balance of savory and tangy. Perfect for chilly evenings or when you’re craving a taste of Mexico, this easy-to-make soup brings a burst of bold flavors to your table in under an hour.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 6 cups chicken stock
- 1 medium, diced white onion
- 3 minced garlic cloves
- 2 diced roma tomatoes
- 1 diced green bell pepper
- 0.33 cup lime juice
- 2 sliced for garnish limes
- 4 cut into thin strips corn tortillas
- 0.25 cup vegetable oil
- 1 teaspoon oregano
- 2 sprigs epazote (optional)
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
- 1 sliced for garnish avocado
- 1 sliced for garnish jalapeño (optional)
Instructions
Place the chicken breasts in a large pot with 6 cups of chicken stock. Bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 20 minutes, or until the chicken is cooked through. Skim off any foam that rises to the surface.
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and set aside. Keep the stock warm.
In a separate large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion, minced garlic, diced tomatoes, and diced green bell pepper. Sauté for 5 minutes, or until the vegetables are softened and fragrant.
Add the sautéed vegetables into the pot of chicken stock. Stir in the lime juice, oregano, and the optional epazote if using. Season with salt and black pepper to taste.
Simmer the soup over low heat for another 15 minutes to allow the flavors to combine. Add the shredded chicken back to the pot and stir well.
While the soup is simmering, heat the remaining vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy. Remove and drain on paper towels. Sprinkle lightly with salt.
To serve, ladle the soup into bowls and garnish with lime slices, crispy tortilla strips, chopped fresh cilantro, avocado slices, and optional sliced jalapeño for heat.
Enjoy the soup warm as a zesty and comforting meal that brings the taste of Yucatan to your table!
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 16.2 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
