Sopa de Lima – Chicken and Lime Soup Recipe
Sopa de lima is a light, aromatic soup from the Yucatán region, where limes grow almost everywhere. The flavour is a bit like a cross between chicken broth and Thai soup, but without coconut milk – it’s clear, citrusy and very refreshing. In Mexico it’s often eaten on hot days because the sour taste of lime is pleasantly cooling.
Sopa de lima is the quintessence of Yucatecan cuisine – as light as chicken broth but with a distinct citrus kick from fresh lime and herbal oregano. The clear chicken stock comes together with crispy tortilla strips, which add texture and turn into delicate, flavour-soaked croutons in the bowl. It’s a dish that both warms and refreshes at the same time, something especially valued in Mexico’s hot climate.
Chef's tips
The most important thing is to let the stock only gently “shimmer” – this way it stays clear and the chicken remains juicy and easy to shred. Add the lime juice gradually and taste after each addition, because different limes vary in acidity and it’s easy to overdo it. Fry the tortilla strips in batches in well-heated oil – if the oil is too cool, instead of being crispy they will soak up fat and turn rubbery.
How to serve
Serve the soup right after adding the lime, with plenty of fresh coriander and extra citrus wedges on the table so everyone can adjust the acidity to their liking. It pairs wonderfully with a slightly chilled Mexican-style beer or homemade lemonade with just a little sugar. It’s the perfect first course for a summer dinner on the balcony or a quick, light after-work meal when you need something warming but not heavy.
Ingredients
- chicken breast whole - 400 g
- chicken stock homemade or from a cube - 1.2 l
- onion sliced into feathers - 1 piece
- carrot cut into thin half-slices - 1 piece
- red bell pepper cut into thin strips - 1 piece
- garlic lightly crushed - 3 cloves
- bay leaf for the stock - 1 piece
- dried oregano Mexican if possible, but regular is fine - 1 teaspoon
- lime juice and a little grated zest - 2 pieces
- corn tortillas cut into thin strips - 3 pieces
- vegetable oil for frying the tortillas and vegetables - 3 tablespoons
- fresh coriander chopped for serving - 10 g
- salt to taste
- black pepper to taste
Preparation
- Bring the stock with the bay leaf to a boil in a pot. Add the chicken breast and simmer over low heat for 15–20 minutes, until the meat is completely cooked through. Remove the chicken and set aside to cool slightly, leaving the stock on low heat.
- Shred the chicken into thin fibres using two forks.
- Heat 1 tablespoon of oil in a pan. Add the onion and fry for 4–5 minutes over medium heat until it softens and becomes slightly translucent. Add the carrot, bell pepper and garlic and fry for another 3–4 minutes, stirring.
- Transfer the sautéed vegetables to the pot with the stock. Add the oregano, season with salt and pepper. Cook for 10 minutes, until the vegetables are tender but not overcooked.
- Add the shredded chicken to the soup. Squeeze the lime juice directly into the pot, starting with one lime, then taste and add more if needed. You can also add a little grated zest, but only the thin green part.
- Cut the tortillas into thin strips. Heat the remaining oil in a pan and fry the tortilla strips for 2–3 minutes, until golden and crispy. Transfer to paper towel to drain excess fat.
- Serve the soup hot, topped with crispy tortilla strips and fresh coriander. Serve extra lime wedges on the side so everyone can adjust the acidity to their taste.
Storage
Store the soup (without tortilla strips) in the fridge for up to 3 days or freeze for longer storage. Add fresh coriander and crispy tortillas only when serving so they keep their texture.
