Sopa de Lima is a refreshing and zesty Mexican soup made with chicken, lime juice, and spices. It’s packed with flavors that make every spoonful exciting!
This soup is perfect for when you’re feeling a bit hungry and need a warm hug in a bowl. I love adding crispy tortilla strips for some crunch—so good!
Key Ingredients & Substitutions
Whole Chicken: A whole chicken gives the best flavor to the broth. If you’re short on time, use pre-cooked rotisserie chicken instead. Just add it at the end to warm up, skipping the boiling step.
Limes: Fresh limes are crucial for that tangy taste. If you run out, lemon juice can be a good substitute, but lime is definitely best for an authentic flavor.
Dried Chiles: Guajillo and pasilla chiles add depth and color. If they’re hard to find, you can use canned chipotle in adobo sauce for a smoky flavor, or even some chili powder in a pinch.
Corn Tortillas: They add a nice crunch. If you want a healthier option, you can also use baked tortilla strips or even skip them altogether if you’re watching carbs.
How Do You Make Sure the Chicken is Perfectly Cooked?
Cooking the chicken properly is key for a flavorful broth and tender meat. Follow these easy steps:
- Start with cold water and add the chicken, bringing it to a gentle boil to avoid rubbery texture.
- Once boiling, reduce the heat to low and let it simmer uncovered for 45 minutes. This keeps the meat juicy.
- Check the chicken for doneness; it should be tender and no longer pink. Remove it and let it cool before shredding.
Remember, simmering is more about low heat than rapid boiling to develop those rich flavors without overcooking!
How to Make Sopa de Lima
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 8 cups water
- 2 limes, juiced (reserve some lime wedges for garnish)
- 2 tablespoons vegetable oil
- 1 medium white onion, chopped (plus extra for garnish)
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2-3 dried chiles (such as guajillo or pasilla), toasted, seeded, and rehydrated
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked chicken breast, shredded
For Serving:
- Corn tortillas, cut into strips and fried crisp or toasted (optional)
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This recipe takes about 1 hour to make, including 45 minutes of cooking time for the chicken. You’ll spend a few minutes preparing the ingredients and then simmering everything together to create a flavorful dish. It’s simple and rewarding!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, add the whole chicken pieces and cover them with 8 cups of water. Bring the pot to a boil, skimming any foam off the top as it rises. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes until the chicken is fully cooked. This is where you build your broth’s flavor!
2. Prepare the Broth:
After the chicken is cooked, carefully remove it from the pot and strain the broth to eliminate any solids. Return the clear broth to the pot. Let the chicken cool for a few minutes, then shred the meat off the bones, discarding bones and skin. Set the shredded chicken aside for later.
3. Make the Chile Sauce:
While the broth simmers, prepare your chile sauce. In a blender, combine the rehydrated dried chiles, chopped tomatoes, 1 chopped onion, minced garlic, ground cumin, and dried oregano. Blend until you have a smooth mixture. This sauce is the heart of your soup!
4. Cook the Sauce:
In a skillet, heat the vegetable oil over medium heat. Pour the blended chile sauce into the skillet and allow it to cook for about 5 minutes. Stir occasionally until the flavors develop and meld together.
5. Combine Everything:
Add the cooked chile sauce to the chicken broth in your pot. Allow it to simmer gently for about 10 minutes. This allows all the ingredients to blend beautifully. Then stir in the lime juice, and season with salt and pepper to taste.
6. Final Touch:
Incorporate the shredded chicken back into the warm broth to heat it through. This adds heartiness to your soup!
7. Serve and Enjoy:
To serve, ladle the sopa de lima into bowls. Garnish with fresh chopped cilantro, a sprinkle of raw chopped onion, lime wedges, and crispy tortilla strips if desired. Enjoy your homemade Sopa de Lima hot!
This vibrant soup is a perfect mix of tangy lime, tender chicken, and traditional spices—perfect for any day you need a cozy meal!
Can I Use Leftover Chicken for This Recipe?
Absolutely! If you have leftover cooked chicken or rotisserie chicken, just shred it and add it to the broth at the end of the cooking process to warm it through. This saves time and still delivers great flavor!
What If I Can’t Find Dried Chiles?
If dried chiles are hard to come by, you can use about one tablespoon of chili powder as a substitute for the flavor. Alternatively, canned chipotle peppers in adobo sauce can add a smoky kick, but use them judiciously as they can be quite spicy!
Can I Make Sopa de Lima Vegetarian?
Yes, for a vegetarian version, skip the chicken and use vegetable broth instead. You can add hearty vegetables like zucchini, bell peppers, and corn for additional texture and flavor. Just omit the chicken cooking steps!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to keep it from getting too thick, and warm on the stove over low heat for best results.