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 recommended); 6 tablespoons freshly squeezed lime juice (about 3 limes); 2 tablespoons minced cilantro leaves; Tortilla chips; Cubed avocado

If you’ve never tried authentic Mexican soups beyond the basics, you’re in for a real treat with this Sopa de Lima Recipe. I absolutely love how fresh, tangy, and comforting this soup is — it’s like sunshine in a bowl! It’s simple enough for weeknight dinners but impressive enough to serve when friends come over. Stick with me, and I’ll share all the tricks and tips so your Sopa de Lima turns out spectacular every single time.

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Why You’ll Love This Recipe

Bright, Fresh Flavors: The lime juice awakens every bite with a zesty punch that’s balanced by smoky fire-roasted tomatoes.
Easy to Make: You don’t need to be a pro chef to make this — a handful of straightforward steps gets you there.
Perfect Weeknight Comfort: Ready in under an hour and packed with shredded rotisserie chicken for convenience.
Customizable Garnishes: Avocado, tortilla chips, and cilantro make it a fun bowl to personalize every time.

A white bowl filled with a colorful soup containing shredded light-colored chicken, bright green avocado cubes, chunky red tomatoes, and crispy broken tortilla chips scattered on top, all in a light broth with small green herb pieces sprinkled throughout; the bowl sits on a white marbled surface with a whole dark green avocado and a small white bowl of lime wedges above it, and a small white bowl of more tortilla chips below it, with a metal spoon next to the bowl. photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Mexican lime soup, authentic Mexican soup, easy Sopa de Lima recipe, vibrant Mexican soup

Ingredients You’ll Need

The ingredients here come together beautifully to create the classic Sopa de Lima flavors — bright lime, a gentle smoky heat, and hearty chicken. I always use fire-roasted tomatoes to give that subtle char and depth, and rotisserie chicken saves so much time without sacrificing flavor.

Flat lay of two medium green bell peppers, one whole white onion diced into small pieces in a small bowl, a small bowl of finely diced jalapeños from about two peppers, six peeled garlic cloves scattered, two drained cans of fire roasted tomatoes in rustic bowls, a small bunch of fresh cilantro leaves, several lime wedges and a small cup of freshly squeezed lime juice, a bowl of shredded cooked chicken, and a handful of tortilla chips and cubed avocado nearby for garnish, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Mexican lime soup, authentic Mexican soup, easy Sopa de Lima recipe, vibrant Mexican soup

Extra virgin olive oil: Adds richness and helps soften the veggies without overpowering the flavors.
White onion: I like dicing it small so it melds into the soup pleasantly without big bites of onion.
Green bell peppers: Their mild sweetness balances the jalapeño’s heat.
Jalapeño: I remove the seeds to control the spice level, but feel free to keep them if you like it hotter.
Garlic cloves: Fresh minced garlic is a must — it adds that irresistible aromatic punch.
Kosher salt: Essential for seasoning and bringing out the natural flavors.
Black pepper: Freshly ground for subtle heat.
Fire roasted tomatoes: These give the soup its signature smoky note; be sure to drain them well.
Chicken broth: I use low sodium to better control the saltiness.
Dried oregano: Adds an earthy undertone classic to Mexican cooking.
Bay leaves: They infuse the broth with subtle fragrance — remember to remove before serving!
Cooked shredded chicken: Rotisserie chicken works great — juicy and flavorful.
Freshly squeezed lime juice: The soul of the soup — don’t skimp on fresh limes here.
Minced cilantro leaves: For garnish, gives a fresh herbal lift.
Tortilla chips (optional): Adds crunch and fun texture to the soup.
Cubed avocado (optional): Creamy complement to the citrusy broth that my family always requests.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving this Sopa de Lima Recipe is — you can tweak it depending on what you have in your kitchen or your taste preferences. When I first made it, I experimented with swaps, and it really helped me make it my own.

Spice level: If you prefer it less spicy, swap jalapeños for poblano peppers, which are milder but still flavorful.
Vegetarian twist: I’ve swapped chicken broth for vegetable broth and left out the chicken for a fresh, lighter version that’s still satisfying.
Seafood Sopa de Lima: Once, I added some cooked shrimp near the end instead of chicken, which was a delightful twist for summer nights.
Extra herbs: Fresh oregano or a sprinkle of Mexican oregano if you want a punchier herb flavor works beautifully.

How to Make Sopa de Lima Recipe

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Toss in the diced onion, green bell peppers, jalapeños, minced garlic, salt, and black pepper. Stir everything often and let it cook gently until the veggies are tender and fragrant, about 8 minutes. This step builds the flavor base, so don’t rush it or crank the heat too high — you want soft, sweet, and mellow veggies.

Step 2: Add Tomatoes, Broth, and Herbs

Turn the heat up to medium-high, then add the drained fire-roasted tomatoes, chicken broth, dried oregano, and bay leaves. Give it a good stir to combine everything, then bring the mixture to a rapid simmer. Once bubbling, lower the heat so it simmers gently. Cover the pot and let those beautiful flavors meld for about 10 minutes. This is your flavor infusion stage — patience here is key.

Step 3: Finish with Chicken and Lime

Stir in your shredded cooked chicken and freshly squeezed lime juice. This is where the soup really comes alive — the lime juice offers that perfectly tangy brightness that defines Sopa de Lima. Let it simmer gently for another 5 minutes so the chicken warms through and the acid melds with the broth.

Step 4: Serve and Garnish

Ladle the soup into warm bowls, then sprinkle minced cilantro on top. I love crushing some tortilla chips right into the soup or on the side for crunch, and cubed avocado adds a creamy contrast that keeps everyone coming back for seconds.

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Pro Tips for Making Sopa de Lima Recipe

Fresh Lime Juice: Always add the lime juice last and taste before adding more—it’s easy to overdo, and you want that perfect balance.
Drain Those Tomatoes Well: Removing excess liquid from the fire-roasted tomatoes prevents your soup from becoming too watery.
Use Rotisserie Chicken: It takes the pressure off and adds juicy, seasoned chicken with minimal effort.
Don’t Skip the Simmer: Letting the soup simmer after adding broth and herbs lets flavors develop fully and avoids a bland finish.

How to Serve Sopa de Lima Recipe

A top view of a large white pot filled with clear soup that has shredded white chicken pieces, small red tomato chunks, green herbs, and floating bits of onions and peppers. A wooden spoon with a long handle is lifting some soup and chicken from the pot. Around the pot, there is a white bowl with lime wedges, a whole avocado, some green cilantro leaves, and a small white bowl filled with round yellow tortilla chips, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Mexican lime soup, authentic Mexican soup, easy Sopa de Lima recipe, vibrant Mexican soup

Garnishes

I always go for a handful of fresh minced cilantro, a squeeze of extra lime on the side, and a few crushed tortilla chips on top for texture. Cubed avocado is my secret weapon—creamy, cooling, and luxurious against the tangy broth. My family can’t get enough of this combo, and it really makes the soup feel special.

Side Dishes

Serve your sopa de lima with warm corn tortillas or a simple Mexican rice to soak up all that delicious broth. I’ve also paired it with a fresh jicama and cucumber salad to keep things light and refreshing. It’s a well-rounded meal that satisfies every craving.

Creative Ways to Present

For a festive gathering, I’ve served this soup in small cups topped with avocado cubes, crispy tortilla strips, and a sprinkle of queso fresco. Adding a colorful side of pickled red onions instantly makes your presentation pop and invites everyone to customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftover sopa de lima in airtight containers in the fridge for up to 3 days. Because of the lime juice, the soup holds up well without losing its bright flavor, but I usually add a splash of fresh lime when reheating to refresh it.

Freezing

I’ve frozen this soup successfully by cooling it completely first, then portioning it into freezer-safe containers. When you thaw, some separation might happen, but just stir well while reheating, and it’s as good as fresh.

Reheating

Reheat gently over low-medium heat on the stovetop to avoid overcooking the chicken. Adding a squeeze of fresh lime right before serving really brightens up the reheated soup and gives it that just-made taste.

FAQs

Can I make Sopa de Lima Recipe vegetarian or vegan?

Absolutely! Swap the chicken broth for a rich vegetable broth and leave out the chicken. You can add beans or extra vegetables for protein. The lime and roasted tomatoes still give it great authentic flavor.
What’s the best way to get the lime flavor just right?

Freshly squeezed lime juice added at the end is key. Add gradually and taste as you go—you want a nice zing without overpowering the other flavors. Bottled lime juice can be a backup but doesn’t have the brightness of fresh.
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?

You can, but the smoky depth from fire-roasted tomatoes is signature to this dish. If you only have fresh tomatoes, try roasting or charring them yourself under a broiler to mimic that flavor before adding.
How spicy is this Sopa de Lima Recipe?

It has a gentle heat from the jalapeños, especially if you remove the seeds. You can adjust spice levels by using fewer jalapeños or swapping for milder peppers. It’s flavorful without being overpowering.
Is it okay to use pre-cooked chicken?

Yes! Using rotisserie or leftover cooked chicken saves time and keeps the meat tender. Just shred it before adding in the last step so it warms through without drying out.

Final Thoughts

This Sopa de Lima Recipe holds a special place in my kitchen because it’s one of those dishes that feels like a warm hug on chilly evenings and a bright refresher on warmer days. I hope you fall in love with it as I did when I first tasted it, and I’m confident your family and friends will go crazy for it too! Give it a try—you’ll be amazed how something so simple can taste so spectacular.