Description
Sopa de Lima is a vibrant and flavorful traditional Mexican chicken and lime soup known for its bright citrus notes balanced with tender shredded chicken, fire-roasted tomatoes, and aromatic herbs. This comforting soup combines a lightly sautéed vegetable base with a savory broth simmered with oregano and bay leaves, finished with fresh lime juice, cilantro, and optional garnishes like crunchy tortilla chips and creamy avocado for texture and richness.
Ingredients
Scale
Soup Base
- 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
Broth and Seasoning
- 2 [15-ounce] cans fire roasted tomatoes, drained
- 8 cups chicken broth
- 2 teaspoons dried oregano
- 2 bay leaves
Main Ingredients
- 4 cups shredded cooked chicken (rotisserie recommended)
- 6 tablespoons freshly squeezed lime juice (about 3 limes)
Garnishes (Optional)
- 2 tablespoons minced cilantro leaves
- Tortilla chips
- Cubed avocado
Instructions
- Sauté the 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, salt, and black pepper. Cook while stirring occasionally until the vegetables soften and become tender, approximately 8 minutes.
- Add Tomatoes, Broth, and Herbs: Increase the heat to medium-high and add the drained fire roasted tomatoes, chicken broth, dried oregano, and bay leaves. Stir everything together and bring the mixture to a rapid simmer.
- Simmer the Soup: Reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and allow the flavors to meld for about 10 minutes, which enhances the depth of the broth.
- Add Chicken and Lime Juice: Stir in the shredded cooked chicken and freshly squeezed lime juice. Continue to simmer the soup for an additional 5 minutes to heat through and blend the citrus flavor with the chicken.
- Serve and Garnish: Ladle the soup into bowls and garnish with minced cilantro leaves. Optionally, add crushed corn tortilla chips and cubed avocado for textural contrast and richness to each serving.
Notes
- Using rotisserie chicken makes preparation quick and adds extra flavor, but any cooked shredded chicken works.
- Adjust the amount of jalapeño to control the heat of the soup.
- Fresh lime juice is crucial for the authentic tang and brightness; avoid bottled lime juice for best flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- If you prefer a spicier soup, keep the jalapeño seeds or add a pinch of cayenne pepper.
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
