Sopa de Lima
User Reviews
5
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Prep Time
2 hrs
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Cook Time
45 mins
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Servings
6 people
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Calories
341 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Sopa de Lima
Description
Sopa de Lima begins with simmering white meat poultry—such as chicken, grouse, or quail—in chicken stock flavored with dried thyme, Mexican oregano, cracked black peppercorns, allspice, cloves, bay leaves, chopped onion, and celery. This slow simmering extracts a deeply aromatic broth while cooking the poultry tender. The meat is then removed and set aside after shredding, with the broth strained to remove solids and clarify the soup base.
To finish, the soup base is combined with a sauté of chicken fat or oil, onions, diced poblano pepper, garlic, and optional minced habanero for heat. Tomato paste or diced tomatoes are added alongside fresh lime zest and lime juice, lending a bright acidity that balances the rich, spiced broth. The result is a layered soup with a savory broth highlighted by fragrant herbs and citrus notes. Tortilla chips and cilantro garnish provide textural contrast and fresh herbaceousness.
This soup suits gatherings or a comforting meal where the time-consuming broth preparation can be shortened by using leftover cooked chicken and pre-made broth. Serving with garnishes and tortilla chips is traditional and adds a signature crunch. The robust flavors benefit from slow cooking but can be adapted for quicker preparation.
Ingredients
SOUP BASE
- 3 pounds white meat chicken, grouse, quail, turkey, etc
- 1 quart chicken stock or other light stock
- 1/2 teaspoon thyme dried
- 2 teaspoons oregano Mexican if possible, dried
- 2 teaspoons black peppercorn cracked
- 8 allspice or 1/4 teaspoon ground, berries
- 8 clove or 1/4 teaspoon ground, whole
- 2 bay leaf
- 1 onion small white or yellow, chopped
- 2 celery chopped
SOUP
- 2 tablespoons chicken fat or olive oil or vegetable oil
- 1 onion white or yellow, chopped
- 1 poblano pepper or green bell pepper, diced
- 4 cloves garlic minced
- 1 habanero chile optional, minced
- 3 paste tomato seeded and diced
- lime zest from 2 limas or limes
- 1/3 cup lime juice see above for options
- cilantro for garnish
- tortilla chips for garnish
Instructions
SOUP BASE
- Either put the chicken into a large soup pot whole, or cut it into pieces. Your choice. Add the remaining soup base ingredients plus enough water to cover by 1 inch. Bring this to a simmer and cook gently until the meat is tender, anywhere from 30 minutes for quail to 3 hours for an old rooster or turkey legs.
- Remove the bird and strip the meat from the bones. Reserve the meat and discard the bones -- unless you have lots of time, in which case return the bones to the pot and keep cooking for another hour. Whenever you are ready, strain the soup base into a large bowl through a strainer lined with a paper towel. Discard the solids and reserve the broth.
TO FINISH THE SOUP
- Heat the chicken fat or olive oil in a clean pot over medium heat. Add the onions and stir to coat with the oil. Cook until soft and translucent, but not browned, about 5 minutes. After about 3 minutes of cooking, add the diced poblano or bell pepper.
- When the onions are soft, add the garlic and habanero, if using. Let this cook for a minute or two, then add the shredded meat, the tomatoes and the broth. Bring this to a simmer and add salt to taste. Let it all cook for 20 minutes, then add the lime zest and juice. Turn off the heat, and serve the soup with the tortilla chips and cilantro.
Notes
- Using leftover cooked chicken and premade broth significantly reduces the soup preparation time.
- Simmer poultry gently for at least 30 minutes to develop a rich, tender broth.
- Garnish with tortilla chips and cilantro for traditional texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 140mg | 6% |
| Potassium | 589mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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