Lime Soup (Sopa De Lima) Recipe

Name: Lime Soup (Sopa De Lima)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil for frying; 8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips; 1 8- to 9-inch stick Mexican cinnamon, broken into pieces; 2 teaspoons dried Mexican oregano; 5 whole cloves; 8 cups chicken stock; 1 pound chicken breast, cut into 3/4 inch dice; 4 to 6 tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish; Salt; 8 ounces shredded Monterey Jack cheese; 2 avocados, peeled and cut into 1/2-inch dice; 1/2 cup finely sliced cilantro leaves

Servings: persons

Vegetable oil for frying
8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips
1 8- to 9-inch stick Mexican cinnamon, broken into pieces
2 teaspoons dried Mexican oregano
5 whole cloves
8 cups chicken stock
1 pound chicken breast, cut into 3/4 inch dice
4 to 6 tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish
Salt
8 ounces shredded Monterey Jack cheese
2 avocados, peeled and cut into 1/2-inch dice
1/2 cup finely sliced cilantro leaves

1
Place a large skillet over medium-high heat, and add about 1/2 inch oil.
2
Set aside a baking sheet lined with paper towels.
3
When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds.
4
Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
5
Heat oven or toaster-oven to 400 degrees.
6
Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
7
Place chicken stock in a medium saucepan and bring to a boil.
8
Add roasted spices, lower heat, and simmer for 10 minutes.
9
Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer.
10
Add diced chicken and simmer until chicken is opaque in center, about 10 minutes.
11
Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
12
To serve, place equal portions of chicken in center of each soup plate.
13
Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese.
14
Pour chicken broth into bowl, keeping mound intact.
15
Garnish each bowl with avocado, a slice of lime and cilantro.

1361

kcal

Calories

Fat

Carbs

203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable oil for frying, 8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips, 1 8- to 9-inch stick Mexican cinnamon, broken into pieces, 2 teaspoons dried Mexican oregano, and more.

Yes, Lime Soup (Sopa De Lima) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lime Soup (Sopa De Lima)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions