Sopa de Lima Recipe
Mexican (Yucatecan) · Soup · 55 min total
A fragrant Yucatecan chicken and lime soup, bright with citrus and mild chile heat, perfect for a comforting yet refreshing meal.
15
min prep
min prep
40
min cook
min cook
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 8 cups chicken broth
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 2 tomatoes, chopped
- 1 habanero or 2 serrano chiles, stemmed and seeded (optional)
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
- Tortilla strips or chips for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine chicken pieces, broth, onion, garlic, bay leaves, oregano, and cumin. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 25 minutes.
- Remove chicken from broth and let cool slightly. Shred the meat, discarding bones and skin. Strain the broth and set aside.
- In the same pot, heat oil over medium heat. Add tomatoes and chiles (if using) and cook until softened, about 5 minutes.
- Return the strained broth to the pot. Add shredded chicken and lime juice. Simmer for 5 minutes.
- Stir in cilantro and season with salt and pepper. Serve hot, garnished with tortilla strips and lime wedges.
Tips
- For a milder soup, remove the seeds and membranes from the chiles or omit entirely.
- Can be made ahead; flavors deepen overnight.
- Top with sliced avocado for extra richness.
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