Sopa de Lima is a refreshing Mexican lime soup packed with flavors. It combines chicken, zesty lime juice, and crispy tortilla strips for a hearty treat.
One of my favorite parts is the bright lime taste – it’s like a sunny hug in a bowl! It’s so easy to whip up on a busy day and warms you right up.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this soup because they cook quickly and shred easily. If you want a quicker option, use rotisserie chicken. It saves time and provides delicious flavor!
Chicken broth: Homemade broth is always the best, but store-bought works well too. For a richer flavor, consider using low-sodium chicken broth so you can control the saltiness. Vegetable broth is another great substitute for a lighter option.
Tomatoes: Fresh tomatoes add nice flavor and texture. If tomatoes aren’t in season, you can use canned diced tomatoes instead. Just drain some of the liquid to avoid a watery soup.
Limes: Fresh limes give the best flavor. If you can’t find limes, you can use lemon juice, but it will taste slightly different. Just don’t skip the citrus, as it brightens up the whole dish!
Tortilla strips: Fried tortilla strips give crunch; however, you can bake them if you prefer a healthier option. Alternatively, you can use crushed tortilla chips as a quick substitute, but they won’t be as fresh.
What’s the Best Way to Shred Chicken?
Shredding chicken can be tricky if you’re not used to it. After boiling your chicken, let it rest for a few minutes. This cooling time makes it easier to handle. Here’s how to shred chicken easily:
- Use two forks: Hold one fork steady and pull apart the chicken with the other fork. It should come apart effortlessly!
- For quick shredding, place the chicken in a stand mixer with a paddle attachment. Just mix on low speed for a minute or so, and it will shred beautifully.
Remember, don’t let the chicken cool too much before shredding, or it may become tougher to work with. Happy cooking!
How to Make Sopa de Lima
Ingredients You’ll Need:
For the Soup:
- 3 large chicken breasts (boneless, skinless)
- 8 cups chicken broth
- 2 tbsp vegetable oil
- 1 large white onion, thinly sliced
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 2 limes (juice and zest)
- 2 cups fried tortilla strips (cut corn tortillas and fried until crisp)
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder or annatto powder
- Salt and pepper to taste
For Garnishing:
- Optional: thinly sliced white onion for garnish
- Lime wedges for serving
How Much Time Will You Need?
This Sopa de Lima recipe takes approximately 30 minutes to prepare and cook. It’s quick and straightforward, perfect for a hearty meal any day of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large pot, bring the chicken broth to a rolling boil. Carefully add the chicken breasts to the boiling broth. Lower the heat to a simmer and let the chicken cook for about 20 minutes or until it’s fully cooked. Once done, remove the chicken from the pot and set it aside to cool slightly before shredding it with two forks.
2. Sauté the Vegetables:
In a separate pan, heat the vegetable oil over medium heat. Add the thinly sliced white onion and cook it until it becomes soft and translucent. This should take about 3-4 minutes. Then, add the minced garlic, chopped tomatoes, oregano, cumin, and chili powder. Cook this mixture for around 5 minutes, stirring occasionally until the tomatoes break down.
3. Combine All Ingredients:
Pour the sautéed vegetable and spice mixture into the pot with the chicken broth. Stir well to combine. Add the shredded chicken back into the pot and season with salt and pepper to taste. Let it simmer for an additional 10 minutes to allow all the flavors to meld together.
4. Add the Zesty Flavor:
Remove the pot from heat. Squeeze in fresh lime juice and add the zest, mixing it all together. Taste and adjust the seasoning if needed; add more lime juice for extra zest if you like!
5. Serve It Up:
To serve, ladle the soup into bowls and top each with a handful of fried tortilla strips, slices of avocado, chopped cilantro, and thinly sliced raw onion if desired. Don’t forget to provide lime wedges on the side for an extra splash of freshness.
Enjoy this vibrant, tangy, and comforting traditional Mexican Sopa de Lima with friends and family!
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken will save you time. Just shred the chicken and add it to the broth during the last 10 minutes of cooking to warm it through.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, vegetable broth works perfectly! You can also create your own quick broth by simmering water with some herbs and extra seasonings for flavor.
How Do I Store Leftovers?
Leftover Sopa de Lima can be stored in an airtight container in the fridge for up to 3 days. Just remember to keep the tortilla strips separate until you’re ready to eat, so they stay crispy!
Can I Make It Spicier?
Definitely! If you like heat, add some diced jalapeños or cayenne pepper to the sautéed vegetables for a spicy kick. Adjust the chili powder according to your spice preference as well.
