Description
Sopa de Lima is a traditional Mexican chicken and lime soup featuring a savory blend of sautéed vegetables, fire-roasted tomatoes, and aromatic spices simmered in chicken broth, finished with freshly squeezed lime juice and garnished with cilantro, crunchy tortilla chips, and creamy avocado. This comforting yet refreshing soup balances tangy and savory flavors, making it a perfect light meal or appetizer.
Ingredients
Scale
Main 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)
For Serving
- 2 tablespoons minced cilantro leaves
- Tortilla chips (optional)
- Cubed avocado (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell peppers, jalapeño, minced garlic, Kosher salt, and black pepper. Cook while stirring occasionally until the vegetables are tender and aromatic, about 8 minutes.
- Add Tomatoes and Broth: Increase heat to medium-high and add the drained fire roasted tomatoes, chicken broth, dried oregano, and bay leaves. Stir to combine and bring the mixture to a rapid simmer.
- Simmer Flavors: Reduce heat to medium-low so the soup is gently simmering. Cover the pot and let the flavors meld together for approximately 10 minutes.
- Add Chicken and Lime Juice: Stir in the shredded cooked chicken and freshly squeezed lime juice. Allow the soup to simmer for an additional 5 minutes to blend the flavors and heat the chicken through.
- Serve and Garnish: Ladle the soup into serving bowls and garnish with minced cilantro leaves, crushed tortilla chips, and cubed avocado if desired. Serve hot for best taste.
Notes
- Using rotisserie chicken simplifies preparation and adds flavor but feel free to use cooked chicken breast or thigh.
- Adjust jalapeño quantity to control the heat level.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Tortilla chips add a crunchy texture contrast but can be omitted for gluten-free diets if ensuring the chips are gluten-free.
- Fresh lime juice is essential for authentic bright flavor—avoid bottled lime juice.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 2013 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 76 mg
