Name: Sopa de Lima Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups small diced white onion (about 1 onion); 2 cups small diced green bell peppers (2 medium peppers); ½ cup seeds removed and finely diced jalapeño (about 2 jalapeños); 6 garlic cloves, minced; 2 teaspoons Kosher salt; ½ teaspoon black pepper; 2 [15-ounce] cans fire roasted tomatoes, drained; 8 cups chicken broth; 2 teaspoons dried oregano; 2 bay leaves; 4 cups shredded cooked chicken (rotisserie recommended); 6 tablespoons freshly squeezed lime juice (about 3 limes); 2 tablespoons minced cilantro leaves; Tortilla chips (optional); Cubed avocado (optional)

If you haven’t tried it yet, this Sopa de Lima Recipe is an absolute game-changer for your weeknight dinner rotation. It’s bright, comforting, and packed with layers of flavor that dance on your tongue—but don’t worry, it’s super simple to make. When I first tried this Yucatecan lime soup, I was hooked instantly, and it’s since become a staple in my kitchen. Keep reading, and I’ll guide you through every step to ensure you nail it just like I do at home!

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Why You’ll Love This Recipe

Fresh, Zesty Flavor: The freshly squeezed lime juice brightens the whole soup, making it unbelievably refreshing yet comforting.
Easy, Everyday Ingredients: You’ll find everything at your local grocery store, and the recipe comes together without fuss.
Versatile and Filling: Packed with tender shredded chicken and veggies, it’s perfect for a light meal or hearty lunch.
Crowd-Pleaser: My family goes crazy for this soup—it’s great for entertaining or a cozy night in.

A white bowl filled with a colorful soup containing shredded light-colored chicken, bright green avocado cubes, chunky red tomatoes, and crispy broken tortilla chips scattered on top, all in a light broth with small green herb pieces sprinkled throughout; the bowl sits on a white marbled surface with a whole dark green avocado and a small white bowl of lime wedges above it, and a small white bowl of more tortilla chips below it, with a metal spoon next to the bowl. photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Yucatecan lime soup, Mexican lime soup, easy Sopa de Lima, authentic Sopa de Lima recipe

Ingredients You’ll Need

The secret to a fantastic Sopa de Lima Recipe is balancing fresh and roasted flavors, combining crunchy vegetables with the tart lime zest. Here’s a quick rundown of what you’ll want to have on hand—and some tips to help you pick the best options.

Flat lay of two medium green bell peppers, one whole white onion diced into small pieces in a small bowl, a small bowl of finely diced jalapeños from about two peppers, six peeled garlic cloves scattered, two drained cans of fire roasted tomatoes in rustic bowls, a small bunch of fresh cilantro leaves, several lime wedges and a small cup of freshly squeezed lime juice, a bowl of shredded cooked chicken, and a handful of tortilla chips and cubed avocado nearby for garnish, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Yucatecan lime soup, Mexican lime soup, easy Sopa de Lima, authentic Sopa de Lima recipe

Extra virgin olive oil: Use good quality oil here, it builds a flavorful base for sautéing your veggies.
White onion: Adds sweetness and depth; dice small so it melts beautifully into the broth.
Green bell peppers: Sweet and a little grassy; fresh is best for that crisp distinction in texture.
Jalapeño: Seeds removed if you want milder heat—trust me, a little spice brightens the flavor without overpowering.
Garlic cloves: Minced finely for that aromatic punch that subtly infuses the soup.
Kosher salt & black pepper: Season thoughtfully—salt brings out the flavors, pepper adds warmth.
Fire roasted tomatoes: These add a smoky depth and rich tomato flavor that elevate the broth.
Chicken broth: Use low-sodium if you watch your salt intake or want to control the seasoning better.
Dried oregano & bay leaves: Classic Mexican herb notes that round out the soup’s complexity.
Shredded cooked chicken: Rotisserie chicken is my shortcut here; it’s juicy and tender, perfect for this soup.
Fresh lime juice: This is the soul of the soup—fresh squeezed is non-negotiable for that bright, tangy zip.
Minced cilantro leaves: Fresh cilantro adds a lovely herbal finish at serving time.
Tortilla chips & cubed avocado (optional): For garnishes that add crunch and creaminess—trust me, worth it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Sopa de Lima Recipe can be. Feel free to tweak it based on your pantry or dietary needs—every time I make this soup, I like to try a little twist depending on my mood or what I have around.

Mild or Spicy: I’ve made it without jalapeño for the kids, and with extra for spice lovers in my family; it’s easy to adjust heat level just by dialling the peppers up or down.
Vegetarian Version: Swap the chicken broth for veggie broth and omit the chicken—adding white beans or jackfruit can boost the protein and texture.
Fresh Tomatoes: When tomatoes are in season, I chop fresh fire-roasted tomatoes or quickly roast chopped roma tomatoes at home to bring an even fresher taste.
Additional Veggies: Some days, I throw in corn kernels or diced zucchini to add more color and nutrition.

How to Make Sopa de Lima Recipe

Step 1: Sauté the Base Veggies

Heat your olive oil in a large pot or Dutch oven over medium heat. Toss in diced onion, bell pepper, jalapeño, garlic, salt, and pepper. Stir everything together and let the veggies cook gently until they soften—about 8 minutes. This slow sauté unlocks that wonderful mellow sweetness from the onion and the smoky layer from the peppers. Trust me, rushing this step will cost you flavor.

Step 2: Build the Broth

Turn the heat up to medium-high and add the fire roasted tomatoes (don’t forget to drain them well). Pour in your chicken broth, sprinkle in the dried oregano and toss in the bay leaves. Give everything a nice stir and bring it to a fast simmer. Then reduce the heat to a gentle simmer, cover the pot and let the flavors get cozy together for about 10 minutes. This step is where the magic happens, so don’t rush it!

Step 3: Adding Chicken and Lime

Stir in your shredded cooked chicken—rotisserie chicken makes this super easy and juicy—and then squeeze in all that fresh lime juice. Let the soup simmer just another 5 minutes so the lime tang blends with the broth without getting bitter. This step always reminds me why this is called Sopa de Lima; that fresh citrus note wakes up every bite.

Step 4: Serve and Garnish

Ladle the soup into bowls, sprinkle generously with minced cilantro, and don’t be shy with the crushed tortilla chips for crunch. For an extra treat, add some creamy cubed avocado on top—it’s a combo that never fails to impress!

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Pro Tips for Making Sopa de Lima Recipe

Use Fresh Lime Juice: Bottled lime juice just doesn’t cut it here—fresh gives this soup its signature zing.
Don’t Overcook the Chicken: Since the chicken is already cooked, just warm it through to keep it juicy and tender.
Drain Fire Roasted Tomatoes: Too much liquid from the canned tomatoes can thin out your soup, so drain them well for a perfect broth consistency.
Adjust Spice Last: Add jalapeño gradually and taste as you go to avoid overpowering the lime flavor.

How to Serve Sopa de Lima Recipe

A top view of a large white pot filled with clear soup that has shredded white chicken pieces, small red tomato chunks, green herbs, and floating bits of onions and peppers. A wooden spoon with a long handle is lifting some soup and chicken from the pot. Around the pot, there is a white bowl with lime wedges, a whole avocado, some green cilantro leaves, and a small white bowl filled with round yellow tortilla chips, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Yucatecan lime soup, Mexican lime soup, easy Sopa de Lima, authentic Sopa de Lima recipe

Garnishes

I always top my bowl with fresh minced cilantro for a refreshing herbal lift, plus a handful of crushed tortilla chips to add that irresistible crunch. Cubed avocado is my go-to creamy finish—I love how it cools down the slight heat from the jalapeño. If you want to mix it up, thinly sliced radishes or a drizzle of Mexican crema work beautifully here too.

Side Dishes

This soup is wonderful on its own, but if you’re looking to round out the meal, try serving it with warm corn tortillas or a simple black bean salad. I also like a fresh cucumber and tomato salad with a dash of chili powder—it balances the citrus so well.

Creative Ways to Present

For special occasions, I serve the Sopa de Lima in pretty individual bowls with mini tortilla cups on the side stuffed with avocado and a sprinkle of queso fresco. Adding a lime wedge and edible flowers makes it extra festive and impressive without much extra effort.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I transfer leftover soup into airtight containers and keep them in the refrigerator. It usually stays fresh for up to 3 days. I’ve found the flavors actually deepen overnight, making it even tastier the next day!

Freezing

This soup freezes really well—I freeze it in smaller portions so I can thaw just what I need. Before freezing, skip adding the tortilla chips and avocado, as they don’t survive freezing well. When thawed, the soup tastes almost as fresh as the day you made it.

Reheating

I gently reheat leftovers on the stovetop over low to medium heat, stirring occasionally so it warms evenly without curdling the lime juice. Adding fresh lime juice after reheating can revive that bright citrus pop if it’s mellowed out a bit.

FAQs

Can I make Sopa de Lima Recipe without chicken?

Absolutely! For a vegetarian or vegan spin, just substitute the chicken broth with vegetable broth and skip the chicken, or add hearty beans like white beans or chickpeas to keep it filling.
What if I don’t have fire roasted tomatoes?

You can use regular canned tomatoes, but I recommend roasting fresh tomatoes under the broiler or on a grill to get that smoky flavor, which is key to the authentic taste of Sopa de Lima.
How do I adjust the spice level?

Start with one jalapeño (seeds removed to reduce heat) and taste the soup as you go. Add more jalapeños or include some seeds if you like it hotter — it’s easier to add spice than take it out!
Can I use lime zest instead of lime juice?

Lime juice is essential for the bright, tangy flavor that defines this dish. While zest adds aroma, it won’t provide the same acidity and freshness, so I recommend using fresh lime juice whenever possible.

Final Thoughts

This Sopa de Lima Recipe feels like a warm hug with a zesty twist—one of those dishes that instantly transports you to a sunny Yucatecan afternoon. I love sharing it with friends because it’s so approachable yet packed with flavor. If you try this recipe, I hope it brings as much joy to your table as it does to mine. Don’t forget to garnish with plenty of cilantro and crunch, and savor every spoonful. Happy cooking!