📝 About This Recipe
Transport your senses to the vibrant peninsula of Yucatán with this aromatic, soul-warming Sopa de Lima. This traditional masterpiece balances a deeply savory poultry broth with the unique, floral tang of the Mexican lime, creating a bright and refreshing profile that is naturally dairy-free. Featuring tender shredded chicken and the irresistible crunch of homemade tortilla strips, it is a sophisticated dance of textures and citrus-forward flavors.
🥗 Ingredients
The Broth Base
- 2 large Chicken Breast (bone-in, skin-on for maximum flavor)
- 8 cups Chicken Stock (high-quality or homemade)
- 1/2 White Onion (peeled but left whole)
- 4 pieces Garlic Cloves (smashed)
- 1 teaspoon Mexican Oregano (dried)
The Sofrito & Citrus
- 2 tablespoons Vegetable Oil (or any neutral oil)
- 1 medium Red Onion (finely diced)
- 1 Bell Pepper (green or red, finely diced)
- 3 pieces Roma Tomatoes (seeded and diced)
- 4-5 pieces Mexican Limes (also known as Key Limes; halved)
- to taste Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Garnish & Crunch
- 6-8 pieces Corn Tortillas (cut into thin strips)
- 1 large Avocado (sliced or cubed)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 Habanero Pepper (sliced very thin, optional for heat)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the chicken stock, bone-in chicken breasts, the half white onion, smashed garlic, and dried oregano.
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2
Bring the liquid to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Cover and poach for 20-25 minutes until the chicken is cooked through (internal temp of 165°F).
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3
While the chicken simmers, prepare the tortilla strips. Heat 1/2 inch of oil in a small skillet and fry the strips in batches until golden and crisp. Drain on paper towels and sprinkle with a pinch of salt.
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4
Remove the cooked chicken from the pot and set aside on a plate to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids (onion, garlic, oregano bits), then return the clear broth to the pot.
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5
Once the chicken is cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces using two forks.
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6
In a separate medium skillet, heat 2 tablespoons of oil over medium heat. Sauté the diced red onion and bell pepper until softened and translucent, about 5 minutes.
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7
Add the diced tomatoes to the skillet and cook for another 4-5 minutes until they break down and release their juices, creating a thick 'sofrito'.
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8
Stir the sofrito into the main pot of chicken broth. Bring the soup back to a light simmer.
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9
Slice two of the Mexican limes into thin rounds. Add these rounds directly into the simmering broth. Squeeze the juice of the remaining 2-3 limes into the pot.
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10
Add the shredded chicken back into the pot. Let everything simmer together for 5-10 minutes to allow the flavors to marry. Taste and adjust seasoning with salt and pepper.
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11
To serve, place a generous handful of crispy tortilla strips in the bottom of each bowl.
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12
Ladle the hot soup and chicken over the strips. The strips should stay slightly crunchy while the broth softens them.
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13
Top each bowl with fresh avocado slices, a sprinkle of cilantro, and a few slices of habanero if you desire a spicy kick.
💡 Chef's Tips
Authentic Sopa de Lima uses 'Lima Ágata' which are floral and less acidic than Persian limes; if you can't find them, use Key Limes or a mix of lime and a splash of orange juice. Do not boil the soup vigorously after adding the lime juice and slices, as boiling citrus for too long can sometimes introduce a bitter note from the pith. For the best broth, always use bone-in chicken; the marrow adds a silkiness that boneless cuts lack. If you want to save time, you can use high-quality store-bought rotisserie chicken, but poaching it in the stock yields much more tender results.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a chilled glass of Hibiscus (Jamaica) iced tea. Serve with a side of warm corn tortillas and a small dish of pickled red onions. Follow the meal with a light dessert like fresh mango slices with a dusting of chili lime seasoning. This soup is light enough to be a starter but substantial enough for a main course when served with a side of white rice.