Sopa de Lima is a tasty lime soup that hails from Mexico. It’s packed with chicken, fresh veggies, and delightful spices that make each bowl full of flavor!
The zesty lime really makes this soup shine, and it’s perfect for a warm day or when you need a cozy meal. I love serving it with crispy tortilla chips on top for that crunch!
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on chicken breasts are my go-to for richer flavor. If you’re short on time, rotisserie chicken makes for a quicker option. Just shred it and add it at the end!
Limes: Fresh limes are essential for that bright flavor. If you’re out, a splash of bottled lime juice could work, but fresh is always better for zing!
Onions and Garlic: White onions bring sweetness, while garlic adds depth. If you prefer a milder taste, yellow onions are a great substitute.
Herbs and Spices: Dried oregano and cumin really enhance the flavor. If you don’t have dried chile de árbol, feel free to use a pinch of red pepper flakes for heat.
Cilantro: This is key for garnish and flavor. If cilantro isn’t your thing, parsley can provide freshness as an alternative.
How Do You Make the Broth Deliciously Flavorful?
Creating a rich broth is vital for Sopa de Lima. Here’s how to get it just right:
- Start with quality chicken broth. Homemade is best, but store-bought works well too. The more flavor, the better!
- When cooking the chicken, be sure to simmer it gently. This helps extract the meat’s juiciness without boiling it dry.
- Strain the broth after cooking the chicken to ensure it’s clear and full of flavor, removing any impurities.
This attention to the broth makes your soup base wonderfully rich and sets the stage for all other ingredients to shine!
How to Make Sopa de Lima
Ingredients You’ll Need:
For the Soup:
- 2 chicken breasts (bone-in, skin-on preferred)
- 8 cups chicken broth
- 2 limes (juice and some thinly sliced wedges for garnish)
- 2 tablespoons vegetable oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 2 Roma tomatoes, chopped
- 1 small bell pepper, chopped (optional)
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1-2 dried chile de árbol or a pinch of cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fried tortilla strips or crispy tortilla chips for garnish
How Much Time Will You Need?
This delicious Sopa de Lima takes about 15 minutes of prep time and around 40 minutes in total to cook, including simmering the chicken and flavors. It’s a wonderful meal to prepare on a weekend or when you have a little extra time to enjoy cooking!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot, place the chicken breasts and pour in the chicken broth. Bring this to a boil, then lower the heat and let it simmer. Cook the chicken until it’s nice and tender, which should take about 25-30 minutes.
2. Shred the Chicken:
Once the chicken is cooked, carefully take it out of the pot and set it aside to cool. Strain the broth through a sieve to get rid of any bits, and return the clear broth to the pot.
3. Prepare the Chicken:
When the chicken is cool enough to handle, shred it into thin pieces, discarding any bones and skin if you prefer.
4. Sauté the Veggies:
In a skillet, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic. Sauté them until they’re beautiful and fragrant, about 2-3 minutes.
5. Add More Veggies:
Now, toss in the chopped tomatoes and optional bell pepper to the skillet. Cook everything together until it softens, which should take around 5 minutes.
6. Add Spices:
Next, stir in the dried oregano, ground cumin, and crushed dried chile or cayenne pepper. Cook this mixture for another minute to release those delicious aromas.
7. Combine Everything:
Pour the sautéed vegetable mixture into your pot of chicken broth. Bring it back to a gentle boil, then reduce the heat to let it simmer gently.
8. Finish the Soup:
Add the shredded chicken back into the pot and let it simmer for about 10 minutes. This melds all the flavors beautifully.
9. Add Lime and Cilantro:
Once done, stir in the fresh lime juice and chopped cilantro. Taste it and season with salt and pepper as needed. Feel free to adjust the lime juice for the perfect tang!
10. Serve and Enjoy:
Serve the soup hot, garnished with more cilantro, thinly sliced onions, wedges of lime, and crispy tortilla strips or chips for that perfect crunch. Enjoy your flavorful and refreshing Sopa de Lima!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work wonderfully in this recipe. They’ll add even more flavor and tenderness to the soup. Just adjust the cooking time slightly if they’re larger, ensuring they are fully cooked.
How Can I Make This Soup Spicier?
If you love heat, simply add more dried chile de árbol or cayenne pepper to the sautéed veggie mixture. For a fresh kick, consider tossing in some chopped jalapeños or serrano peppers when cooking the onions!
Can I Make Sopa de Lima Vegetarian?
Yes! To go vegetarian, substitute the chicken and chicken broth with vegetable broth and add ingredients like mushrooms, zucchini, or corn for heartiness. You can use tofu or chickpeas for protein, and add lots of fresh veggies!
How Long Do Leftovers Last?
Leftover Sopa de Lima can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of broth or water if it has thickened too much.
