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5.0 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 or vegetable oil for frying
  • 6 corn tortillas about 5 ½ inches in diameter, cut into ½-inch thick strips
  • kosher salt
Soup:
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 garlic cloves finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 jalapeno chile cored, seeded, and finely chopped, plus more as needed
  • 1 cup (240 grams) diced tomatoes, fresh or canned
  • 1 tablespoon chopped fresh oregano or about ½ tablespoon dried oregano
  • 4 cups (960 ml) chicken stock or canned low-sodium broth
  • 1 cup (110 grams) cooked shredded chicken
  • ¼ cup (60 ml) fresh lime juice, plus more as needed
Garnishes:
  • 1 poblano chile seeded and chopped
  • 1 ripe but not overly ripe or mushy avocado cut into ½-inch cubes
  • ¼ cup (10 grams) finely chopped fresh cilantro
  • 1 cup (80 grams) cotija Mexican cheese or feta, grated or finely chopped
  • 1 lime cut into wedges

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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 Monounsaturated Fat 20g Cholesterol 63mg (21%) Sodium 1752mg (73%) Potassium 612mg (17%) Fiber 11g (44%) Sugar 8g (16%)

Nutrition Facts

Serving: 4servings

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.