American · Main · Easy
Sopa de Lima
A bright Yucatan chicken soup perfumed with charred lime. Light, citrusy, and unlike any chicken soup you have had.
The whole recipe in 60 seconds
Sopa de Lima, in 5 ideas
- The charred lime adds a smoky bitterness that defines this soup
- Sopa de lima comes from the Yucatan where limes grow everywhere
- Keep the habanero whole for gentle heat you can remove
- Fresh lime juice goes in at the end so its brightness survives
- Crispy tortilla strips are essential for texture contrast
What you need
Ingredients
- 2 chicken breasts
- 8 cups chicken stock
- 3 limes, 1 charred, 2 juiced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 habanero, whole (optional)
- 2 tomatoes, diced
- 1 tsp oregano
- Tortilla strips, for serving
- Cilantro and avocado, for serving
How to make it
Directions
- Char one lime half in a dry skillet until blackened in spots.
- Simmer the chicken in the stock with onion, garlic, and the charred lime for 20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add tomatoes, oregano, and the habanero. Simmer 10 minutes.
- Remove the habanero and charred lime. Stir in fresh lime juice.
- Serve over crispy tortilla strips with cilantro and avocado.
Money saver. Make your own tortilla strips from stale tortillas; they crisp up perfectly and cost almost nothing.