Name: Sopa de Lima Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups small diced white onion (about 1 onion); 2 cups small diced green bell peppers (2 medium peppers); ½ cup seeds removed and finely diced jalapeño (about 2 jalapeños); 6 garlic cloves, minced; 2 teaspoons Kosher salt; ½ teaspoon black pepper; 2 [15-ounce] cans fire roasted tomatoes, drained; 8 cups chicken broth; 2 teaspoons dried oregano; 2 bay leaves; 4 cups shredded cooked chicken (rotisserie chicken recommended); 6 tablespoons freshly squeezed lime juice (about 3 limes); 2 tablespoons minced cilantro leaves; Tortilla chips (optional); Cubed avocado (optional)

Description

Sopa de Lima is a traditional Mexican chicken and lime soup bursting with fresh flavors. This comforting soup features tender shredded chicken, fire-roasted tomatoes, zesty lime juice, and a harmonious blend of sautéed vegetables and spices, garnished with cilantro, crunchy tortilla chips, and creamy avocado. Perfect as a light yet satisfying meal, this recipe is easy to prepare on the stovetop and captures the vibrant essence of Yucatán cuisine.

Ingredients

Scale

Main Ingredients

2 tablespoons extra virgin olive oil
2 cups small diced white onion (about 1 onion)
2 cups small diced green bell peppers (2 medium peppers)
½ cup seeds removed and finely diced jalapeño (about 2 jalapeños)
6 garlic cloves, minced
2 teaspoons Kosher salt
½ teaspoon black pepper
2 [15-ounce] cans fire roasted tomatoes, drained
8 cups chicken broth
2 teaspoons dried oregano
2 bay leaves
4 cups shredded cooked chicken (rotisserie chicken recommended)
6 tablespoons freshly squeezed lime juice (about 3 limes)

For Serving

2 tablespoons minced cilantro leaves
Tortilla chips (optional)
Cubed avocado (optional)

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Instructions

Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell peppers, jalapeño, minced garlic, Kosher salt, and black pepper. Cook while stirring frequently until the vegetables are tender and fragrant, about 8 minutes.
Add Tomatoes and Broth: Increase the heat to medium-high. Add the drained fire-roasted tomatoes, chicken broth, dried oregano, and bay leaves. Stir well and bring the mixture to a rapid simmer.
Simmer Soup: Once simmering, reduce the heat to medium-low so the soup gently simmers. Cover the pot and let the flavors meld together for about 10 minutes.
Add Chicken and Lime: Stir in the shredded cooked chicken and freshly squeezed lime juice. Continue to simmer the soup for an additional 5 minutes to heat the chicken through and blend the flavors.
Serve and Garnish: Remove bay leaves. Ladle the soup into bowls and garnish with minced cilantro leaves, crushed tortilla chips if desired, and cubed avocado for added creaminess. Serve immediately.

Notes

Using rotisserie chicken saves preparation time and adds a delicious roasted flavor.
Adjust the amount of jalapeño to control spiciness according to your preference.
Tortilla chips add a crunchy texture contrast, but you can omit them for a gluten-free option.
Fresh lime juice is essential for authentic bright flavor; avoid bottled lime juice if possible.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Nutrition

Serving Size: 1 serving
Calories: 260 kcal
Sugar: 5 g
Sodium: 2013 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 76 mg