Sopa de Lima is a bright and zesty soup that brings a taste of Mexico to your table. It features chicken, fresh lime juice, and crisp tortilla strips, making it a perfect comfort food!
This soup is a great way to enjoy a burst of flavor without much fuss. I can’t resist adding extra lime—it just makes everything better! 🌿
Whenever I’m in the mood for something light yet satisfying, Sopa de Lima is my go-to. It’s easy to whip up and always cheers me up on a chilly day.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep things simple and quick. If you’re looking for a twist, use shredded rotisserie chicken to save time or even try turkey if you have leftovers after the holidays!
Chicken Broth: Homemade broth adds depth, but low-sodium store-bought works well too. For a vegetarian version, swap in vegetable broth—you’ll lose some meatiness but gain flavor from the veggies.
Lime Juice: The star of the show! Fresh lime juice brings brightness. If limes aren’t available, try lemon juice, though it will create a slightly different flavor profile.
Tortilla Strips: For more crunch, fry your own corn tortillas. If you’re in a hurry, use store-bought tortilla chips or strips. You can even bake them for a healthier option!
Fresh Cilantro: A must for garnish! If cilantro isn’t your favorite, try fresh parsley or green onions for a fresh pop of flavor.
How Do I Achieve the Best Flavor in Sopa de Lima?
The secret lies in the layering of flavors. Start with sautéing the onions and garlic; this builds a flavor base. Don’t rush the sautéing process, let it work its magic slowly!
- Heat the oil before adding onions and garlic to avoid burning.
- Cook tomatoes with spices until they soften—this infuses the soup with a delightful aroma.
Finally, squeeze in lime juice right before serving. This keeps the lime’s bright flavor intact! Taste your broth before serving. Adjust with salt and pepper to make the flavors shine. Enjoy your cooking adventure!
How to Make Sopa de Lima
Ingredients You’ll Need:
For the Soup:
- 2 boneless, skinless chicken breasts
- 8 cups chicken broth (preferably homemade or low sodium)
- 1 medium white onion, finely chopped
- 2 garlic cloves, minced
- 1 large tomato, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 large lime (juice and wedges for garnish)
- 1 cup julienned corn tortillas (or store-bought tortilla strips)
- 1 cup cooked corn kernels (fresh or frozen)
- 1 small white radish, peeled and diced
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- Optional: diced white onion for garnish
How Much Time Will You Need?
This delightful Sopa de Lima will take about 15 minutes for preparation and around 30-35 minutes for cooking. You’ll spend a little time sautéing veggies, simmering everything together, and frying those crispy tortilla strips. It’s a perfect meal that’s ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, heat the vegetable oil over medium heat. Once it’s hot, add the chopped onion and minced garlic. Sauté these until they are translucent and fragrant, about 3-4 minutes. This helps build a lovely flavor base for your soup.
2. Add the Tomatoes and Spices:
Now, stir in the chopped tomato, ground cumin, and dried oregano. Let this cook for another 3 minutes until the tomato starts to soften and release its juices.
3. Bring in the Chicken and Broth:
Add the chicken breasts into the pot, and then pour in the chicken broth. Toss in the bay leaf as well. Increase the heat to bring everything to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the chicken is fully cooked and tender. The flavors will start combining beautifully!
5. Shred the Chicken:
Carefully remove the chicken from the pot. With the help of two forks, shred the chicken into bite-sized pieces and set it aside while keeping the broth simmering.
6. Prepare the Tortilla Strips:
While the broth continues to simmer, take your julienned corn tortillas and fry them in hot oil until they’re crisp and golden. This should take just a few minutes. Drain them on paper towels and set aside.
7. Add the Corn and Radish:
Toss the cooked corn kernels and diced radish into the broth. Let it simmer for another 5 minutes to incorporate their flavors into the soup.
8. Bring it All Together:
Now, return the shredded chicken back into the pot. Season the soup with salt and pepper to taste, making sure everything is well blended.
9. Add the Lime Juice:
Just before serving, squeeze the juice of one large lime into the soup and stir well. This adds that fresh, zesty kick that is signature to Sopa de Lima!
10. Serve and Enjoy:
Serve the soup hot, garnished with fresh cilantro and some diced white onion if desired. Top it off with a handful of crispy tortilla strips and a lime wedge on the side for extra zest on every bowl. Enjoy this vibrant and comforting dish!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken works wonderfully in this recipe. Simply shred the chicken and add it to the broth towards the end of cooking to heat through.
Can I Make This Soup Spicier?
Yes! If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the broth along with the onions and garlic. Adjust to your liking!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, and add a splash of broth to refresh it if you find it too thick.
Can I Freeze Sopa de Lima?
Yes, this soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container. It should keep for about 2-3 months. Thaw in the fridge overnight before reheating.
