Sopa de Lima is a refreshing lime soup from Mexico filled with tasty chicken, fresh veggies, and a zesty lime flavor that brings sunshine to your bowl. It’s light, bright, and oh-so-delicious!
I love how this soup warms my heart while making my taste buds dance! Pair it with some crunchy tortilla chips, and you’ve got the perfect comfort food on a chilly day. 🌞
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great, but you can use thighs for a richer flavor. Leftover rotisserie chicken works too; just add it at the end!
Chicken Broth: Homemade is best, but low-sodium store-bought is a good option. Vegetable broth can work for a lighter version.
Onions and Garlic: White onions give a nice, mild flavor, but yellow or even red onions can be used. If you’re out of fresh garlic, garlic powder is a handy substitute.
Dried Guajillo Chilies: These add mild heat and color. If unavailable, a pinch of chili powder or cayenne can add a bit of spice.
Limes: Fresh limes make the soup zing! If you only have bottled lime juice, use it sparingly to adjust flavor.
How Do I Get the Most Flavor From My Chicken Broth?
To maximize your broth’s flavor, start by simmering the chicken slowly with aromatics. This allows the chicken and veggies to release their best flavors over time.
- Place chicken in the pot fully submerged in broth; add onion and garlic.
- Simmer gently, letting it cook for at least 20 minutes. This ensures a robust taste.
- Strain the broth before returning it to the pot. This step removes solids and leaves you with a clean flavor.
Remember, allowing those ingredients to meld together creates a heartier base for your soup!
How to Make Sopa de Lima (Mexican Lime Chicken Soup)
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 large white onion, quartered
- 2 cloves garlic, smashed
- 2 bay leaves
For the Flavor:
- 1 tablespoon olive oil
- 2 Roma tomatoes, blended or finely chopped
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- 1 small green bell pepper, chopped (optional)
- 2 teaspoons dried oregano (preferably Mexican oregano if available)
- 1 teaspoon ground cumin
- 1 to 2 dried guajillo chilies, seeded and soaked (optional, for mild heat and color)
For Seasoning and Garnish:
- Juice of 3 to 4 fresh limes, plus lime slices for garnish
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Fried tortilla strips or crumbled crispy tortilla chips (to serve)
How Much Time Will You Need?
The total time to prepare Sopa de Lima is about 50 minutes. This includes 20 minutes to cook the chicken and about 30 minutes to cook and flavor the soup. You’ll spend some time shredding the chicken and preparing the zesty broth, making it a fun and rewarding dish to create.
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, place the chicken breasts, chicken broth, quartered onion, smashed garlic, and bay leaves. Bring them to a boil and then reduce the heat to let it simmer. Cook until the chicken is fully cooked through, which should take about 20 minutes.
2. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot and set it aside. Use two forks to shred the chicken into bite-sized pieces. Strain the broth to remove the solids like onion and bay leaves, then return the broth to the pot.
3. Sauté the Vegetables:
While the chicken cools, heat the olive oil in a skillet over medium heat. Add the finely chopped onion, minced garlic, and green bell pepper (if you’re using it). Sauté the mixture until the onion becomes soft and translucent, usually about 5 minutes.
4. Prepare the Tomato Mixture:
Add the blended or finely chopped tomatoes, dried oregano, ground cumin, and the softened guajillo chilies (if you’re using them) into the skillet. Cook everything together for about 8 to 10 minutes until the tomato mixture thickens and releases a delicious aroma.
5. Combine with Broth:
Pour the tomato mixture into the strained chicken broth in the pot and give it a good stir. Let it simmer for another 10 minutes to let the flavors marry together nicely.
6. Season to Taste:
Add salt and pepper according to your taste. Squeeze in the juice from 3 to 4 limes, adjusting for the tanginess you prefer.
7. Add Chicken Back to the Soup:
Finally, return the shredded chicken back into the pot and heat everything through for a few minutes.
8. Serve and Enjoy!
Serve your delicious Sopa de Lima hot. Garnish each bowl with fresh cilantro, a few lime slices, and top with crispy fried tortilla strips or crumbled tortilla chips for a fun crunch!
Enjoy your homemade Sopa de Lima, bursting with vibrant flavors and warmth!
Can I Use Substitutes for Chicken?
Yes, you can! If you prefer a different type of meat, boneless thighs or even leftover rotisserie chicken works well. Just add the rotisserie chicken towards the end to heat it through.
How Can I Make This Dish Vegetarian?
You can easily make a vegetarian version by replacing the chicken with diced tofu or chickpeas and using vegetable broth instead of chicken broth. Add extra veggies like zucchini or corn for more texture!
Can I Prepare the Soup in Advance?
Absolutely! You can prepare the soup base and store it in the refrigerator for up to 3 days. Just add the lime juice and fresh garnishes right before serving to keep the flavors bright!
What’s the Best Way to Store Leftovers?
Store any leftover Sopa de Lima in an airtight container in the refrigerator for up to 3 days. If you expect to have leftovers, it’s best to keep the tortilla strips separate until serving to maintain their crunchiness.
