Sopa de Lima is a fresh and zesty Mexican soup that warms your heart. It features tender chicken, tangy lime juice, and colorful veggies, all beautifully combined!
This soup is like a hug in a bowl! I love topping it with crispy tortilla strips for extra crunch. Trust me, once you try it, you’ll want to share it with everyone!
Key Ingredients & Substitutions
Chicken: Whole chicken breasts add the best flavor, but you can use boneless, skinless chicken if that’s what you have. Rotisserie chicken works great too, just shred it and add it in at the end!
Limes: Key limes give the traditional taste, but regular limes will do just fine. If you’re feeling creative, you can even try lemon in a pinch for a different twist!
Vegetables: The green bell pepper adds sweetness, but feel free to swap it for a red or yellow pepper for a different flavor. Zucchini or even corn can also be fun additions!
Cilantro: Fresh cilantro brings a nice brightness. If you’re not a fan of cilantro, parsley can be a good substitute. Use it sparingly to keep the flavor in balance.
How Do I Get the Chicken Perfectly Cooked and Shredded?
Cooking the chicken just right is key for a tasty soup. Here’s how to do it:
- Start with the chicken in cold broth; it helps stay juicy. Bring the pot to a boil and then reduce to a gentle simmer.
- Cook for about 25 minutes, and keep an eye on it. Once it reaches 165°F (75°C), it’s ready! You can check with a meat thermometer.
- Let the chicken cool slightly, then use two forks to shred it. This way, it stays tender and mixes well back into the soup.
With these tips, your Sopa de Lima will be full of flavor and a hit with everyone!
How to Make Sopa de Lima
Ingredients You’ll Need:
Main Ingredients:
- 2 whole chicken breasts (bone-in, skin-on for flavor)
- 8 cups chicken broth
- 2 tablespoons vegetable oil
- 1 small white onion, sliced
- 3 garlic cloves, minced
- 2 Roma tomatoes, chopped
- 1 green bell pepper, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or paprika (optional, for mild heat and color)
- Juice of 3-4 key limes (or regular limes if unavailable)
- Salt and pepper to taste
- Handful of fresh cilantro, chopped
- 1 small white onion, thinly sliced (for garnish)
- Fried tortilla strips or crisped corn tortillas (optional topping)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious soup takes about 15 minutes for prep and around 30 minutes for cooking, totaling approximately 45 minutes from start to finish. It’s perfect for a cozy dinner, and the aromas will have everyone eager to dig in!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, place the chicken breasts and cover them with chicken broth. Bring it to a boil, then reduce the heat to a gentle simmer. Let it cook for about 25 minutes until the chicken is cooked through and tender.
2. Shred the Chicken:
Carefully remove the chicken from the broth and set it aside to cool. Strain the broth to remove any bits and impurities, and keep it aside for later use. Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
3. Sauté the Vegetables:
In another large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 5 minutes. Next, stir in the minced garlic, chopped tomatoes, and green bell pepper. Cook until the vegetables soften, around 5-7 minutes.
4. Add Spices:
Sprinkle in the dried oregano, cumin, and chili powder (if using). Stir it all together and cook for another minute to let the spices release their wonderful aromas!
5. Combine Broth and Chicken:
Pour the strained chicken broth into the pot with the sautéed vegetables. Bring everything to a simmer. Then, add the shredded chicken back into the pot. Season with salt and pepper to taste, making sure to mix well.
6. Finish with Lime and Cilantro:
Stir in the fresh lime juice and chopped cilantro, but reserve a little cilantro for garnishing later. Let it warm through for another 2-3 minutes.
7. Serve and Enjoy:
Serve the soup hot in bowls. Garnish with thinly sliced onion, remaining cilantro, and crispy tortilla strips on top. Offer extra lime wedges on the side for those who want an extra zing!
Enjoy your bright, tangy, and comforting Sopa de Lima with family and friends!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken is a perfect time-saver. Just shred the cooked chicken and add it to the soup in the final steps to warm it through.
How Can I Make This Soup Vegetarian or Vegan?
You can easily adapt this recipe! Swap the chicken broth for vegetable broth and omit the chicken. Add extra vegetables like zucchini or carrots for heartiness, and use cubed tofu for protein.
What Can I Substitute for Fresh Limes?
If you don’t have fresh limes, lemon juice is a good alternative, though it will change the flavor slightly. Use about half the amount, then adjust to taste. You could also use bottled lime juice if necessary, but fresh is always best!
How Do I Store Leftover Sopa de Lima?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave. Just add a splash of broth or water if it thickens during storage!
