Soups & Stews > International Soups & Stews > Latin American Soups & Stews > Ajiaco Recipe (Colombian Chicken and Potato Soup)

Sopa de Lima: A Refreshing Mexican Lime Soup

Sopa de Lima is a vibrant and flavorful soup originating from the Yucatán Peninsula in Mexico. Its distinctive citrusy taste comes from the use of lime, combined with chicken broth, shredded chicken, and crispy tortilla strips. This recipe offers a taste of authentic Mexican cuisine that is both comforting and refreshing.

Prep Time
20 minutes
Cook Time
40 minutes
Servings
4-6
Ingredients
  • 1 lb Chicken breasts
  • 6 cups Chicken broth
  • 6-8 Limes
  • 2 Roma tomatoes
  • 1/2 White onion
  • 2 cloves Garlic
  • 1/4 cup chopped Cilantro
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Ground cumin
  • 2 tablespoons Vegetable oil
  • 6 Corn tortillas
  • 1 Avocado

Preparing the Chicken

Step 1: Place the chicken breast in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks and set aside. Reserve the chicken broth.

Making the Lime Broth

Step 2: In a blender, combine the Roma tomatoes, onion, and garlic. Blend until smooth.

Step 3: Heat the vegetable oil in a large pot. Add the blended tomato mixture and cook for about 5 minutes, stirring occasionally, until the mixture thickens slightly.

Adding the Broth and Spices

Step 4: Pour in the reserved chicken broth and the chicken broth. Add the dried oregano and cumin. Bring the soup to a simmer and cook for 15 minutes.

Adding the Lime Juice and Chicken

Step 5: Stir in the lime juice and shredded chicken. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.

Making the Tortilla Strips

Step 6: Preheat oven to 350°F (175°C). Cut the corn tortillas into thin strips. Toss the strips with a little vegetable oil and salt. Spread the strips on a baking sheet and bake for 10-15 minutes, or until crispy.

Serving the Sopa de Lima

Step 7: Ladle the Sopa de Lima into bowls. Garnish each serving with crispy tortilla strips, chopped cilantro, and diced avocado. Serve immediately.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Calories: Approximately 60-90 kcal
Protein: 6-9g
Fat: 2-4g
Carbohydrates: 5-8g

Other Considerations for Nutrition

This soup is naturally low in fat, but the tortilla strips add some extra calories. Baking the tortilla strips instead of frying them is a healthier option. Control the sodium content by using low-sodium chicken broth.

← Simple and Delicious Miso Soup Sopa de Tortilla: A Taste of Mexico →

FAQ

  • Can I use bottled lime juice?

    While fresh lime juice is recommended for the best flavor, you can use bottled lime juice in a pinch. However, be aware that bottled lime juice may not have the same brightness and aroma as fresh lime juice.
  • Can I add other vegetables to the soup?

    Yes, you can add other vegetables to the soup, such as bell peppers, zucchini, or corn. Add the vegetables during the last 10-15 minutes of cooking.
  • Can I make this soup vegetarian?

    Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. Add black beans or chickpeas for protein.
  • How do I store leftover Sopa de Lima?

    Store leftover soup in an airtight container in the refrigerator for up to 3 days. Store the tortilla strips separately to prevent them from becoming soggy. Reheat the soup gently before serving.