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Sopa de Lima

Sopa de Lima

Serves: 4 Prep: 15 mins Cook: 30 mins Total: 45 mins

A traditional Mexican chicken soup from the Yucatán, infused with fresh lime, gentle spices, and topped with crispy tortilla strips. Light, fragrant, and deeply comforting.



 

Ingredients

Main Ingredients

  • 2 chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 green chilli, deseeded and finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1.2 litres chicken stock
  • Juice of 2 limes (plus extra to taste)
  • Salt and black pepper, to taste

To Serve

  • Corn tortillas, cut into strips and fried or baked until crispy
  • Fresh coriander, chopped
  • Lime wedges
  • Sliced avocado (optional)

Instructions

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  1. Step 1

    Cooking Instructions

Cook the Chicken

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  1. Step 2

    Place the chicken in a saucepan with the stock.

  2. Step 3

    Bring to a gentle simmer and cook for 15–20 minutes until cooked through.

  3. Step 4

    Remove the chicken, shred it, and set aside.

Build the Soup Base

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  1. Step 5

    Heat the olive oil in a large pot over medium heat.

  2. Step 6

    Add the onion and cook until soft.

  3. Step 7

    Stir in the garlic and chilli and cook briefly until fragrant.

Spice & Simmer

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  1. Step 8

    Add the cumin and oregano and stir for 30 seconds.

  2. Step 9

    Pour in the chicken stock and bring to a gentle simmer.

Finish the Soup

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  1. Step 10

    Add the shredded chicken back to the pot.

  2. Step 11

    Stir in the lime juice and season to taste.

  3. Step 12

    Simmer gently for 5 minutes.

Serve

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  1. Step 13

    Ladle into bowls and top with crispy tortilla strips, coriander, and avocado if using.

  2. Step 14

    Serve with extra lime wedges on the side.

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