Go Back
–+ servings
Print Recipe
5 from 4 votes

Sopa de Lima

Sopa de lima is a traditional Yucatecan chicken soup made with tomatoes, warm spices, and lots of fresh citrus, finished with crispy tortilla strips.
Prep Time10 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: Mexican
Keyword: 30 minute, budget friendly, chicken, gluten free
Servings: 4 -6 servings
Author: Ali

Ingredients

  • 2 tablespoons neutral oil (such as avocado oil or olive oil)
  • 1 medium white onion finely diced
  • 1 banana pepper seeded and diced
  • 2 (15-ounce) cans fire-roasted diced tomatoes drained
  • 6 cloves garlic minced
  • 1 teaspoon ground cumin lightly toasted
  • 1 teaspoon dried oregano
  • 3 whole cloves
  • 2 bay leaves
  • 8 cups good-quality chicken stock
  • 3 cups cooked shredded chicken (rotisserie or leftover works great)
  • fine sea salt to taste
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 2 tablespoons fresh orange juice
  • toppings: fried corn tortilla strips lime wedges, chopped fresh cilantro, sliced avocado

Instructions

  • Sauté the aromatics. Heat the oil in a large soup pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and lightly golden. Add the banana pepper and cook another 2 minutes. Stir in the fire-roasted tomatoes and garlic, and cook for about 5 minutes, stirring occasionally, until the mixture reduces slightly and smells rich and sweet.
  • Build the broth. Stir in the toasted cumin, oregano, whole cloves, bay leaf, and a generous pinch of salt. Pour in the chicken stock, scraping up any browned bits from the pot. Bring to a gentle simmer and cook uncovered for 10–15 minutes to let the flavors meld.
  • Add the chicken. Stir in the shredded chicken and simmer for 5 more minutes, just to warm through. Remove and discard the bay leaf and cloves.
  • Finish with citrus. Remove from heat and stir in the lime and orange juice. Taste and season with additional salt as needed — the broth should taste bright and balanced.
  • Serve. Place a handful of fried tortilla strips in each bowl. Ladle the soup over top, then garnish with lime slices, cilantro, and diced avocado if desired. Serve immediately.