5 from 6 votes
Sopa de Lima (Yucatán Style Lime Soup)
Sopa de Lima is a bright and citrusy chicken soup that will tantalize your taste buds. Whether you're coming down with a cold, or craving a light but comforting soup, this recipe is easy and delicious.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
4
servings
Calories:
671 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
Tortilla Strips:
- canola oil for frying, or vegetable oil
- 6 corn tortillas about 5 ½ inches in diameter, cut into ½-inch thick strips
- kosher salt
Soup:
- 2 tablespoons olive oil
- 1 onion chopped, large
- 3 garlic finely chopped, cloves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 jalapeno chile cored, seeded, and finely chopped, plus more as needed
- 1 cup diced tomatoes fresh or canned, 240 grams
- 1 tablespoon oregano or about ½ tablespoon dried oregano, fresh, chopped
- 4 cups chicken stock or canned low-sodium broth, 960 ml
- 1 cup chicken cooked, shredded, 110 grams
- ¼ cup lime juice fresh, 60 ml, plus more as needed
Garnishes:
- 1 poblano chile seeded and chopped
- 1 avocado cut into ½-inch cubes, ripe but not overly ripe or mushy
- ¼ cup cilantro finely chopped, fresh, 10 grams
- 1 cup cotija cheese or feta, grated or finely chopped, 80 grams
- 1 lime cut into wedges
Instructions
- To make the tortilla strips: In a medium skillet over medium-high heat, add enough canola oil to reach a depth of ¼ inch and heat until a small piece of tortilla or a speck of salt immediately sizzles on contact. Cook the tortillas strips, a little at a time to avoid overcrowding, for 1 to 2 minutes on each side, or until golden brown and slightly puffed. Using tongs, transfer the tortillas to paper towels to drain. Sprinkle with salt.
- To make the soup: In a large stockpot over low heat, heat the olive oil. Add the onion and garlic and cook for 10 minutes. Season with salt and pepper, stir in the jalapeño, and cook for another 2 minutes. Stir in the tomatoes and oregano and cook for 5 minutes more. Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low, cover, and cook for 30 minutes. Add the chicken and cook for another 5 minutes.
- Just before serving, add the lime juice to the soup. Taste and adjust the seasoning, adding more salt, pepper, jalapeño, or lime juice if needed.
- Ladle the soup into mugs or bowls, top each with tortilla strips and serve. Have all the garnishes arranged decoratively on a large serving plate and let guests add their own.
Cup of Yum
Notes
- To lighten the recipe, you may bake the tortilla strips instead of frying them. Preheat the oven to 350°F. Lightly brush, drizzle, or spray oil on a baking sheet and arrange corn tortilla strips on top. It's ok if they slightly overlap, they will shrink a bit as they cook. Brush or spray the tops with more oil just until they are lightly coated. Bake for 20 to 25 minutes, stirring once or twice, until the they are lightly golden along the edges and crispy.
- Adapted from Soup Swap
Nutrition Information
Calories
671kcal
(34%)
Carbohydrates
48g
(16%)
Protein
30g
(60%)
Fat
41g
(63%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
20g
(100%)
Cholesterol
63mg
(21%)
Sodium
1752mg
(73%)
Potassium
612mg
(13%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 671
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 48g | 16% |
| Protein | 30g | 60% |
| Fat | 41g | 63% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 63mg | 21% |
| Sodium | 1752mg | 73% |
| Potassium | 612mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.