Sopa De Lima (Mexican Lime Soup) Recipe

Name: Sopa De Lima (Mexican Lime Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups chicken broth; 5 skinless, boneless chicken breast halves; 1 large red onion, quartered; 5 cloves garlic, chopped; 2 teaspoons dried oregano; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/2 teaspoon dried thyme; 1 tablespoon vegetable oil; 4 green onions, chopped; 1 large green chile pepper, seeded and chopped; 2 large tomatoes, peeled and chopped; 6 limes, juiced; 1/2 lime; 1/2 cup chopped fresh cilantro; tortilla chips, for topping

Servings: persons

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
1/2 lime
1/2 cup chopped fresh cilantro
tortilla chips, for topping

1
Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
2
Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

1266

kcal

Calories

Fat

Carbs

211

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 9 cups chicken broth, 5 skinless, boneless chicken breast halves, 1 large red onion, quartered, 5 cloves garlic, chopped, and more.

Yes, Sopa De Lima (Mexican Lime Soup) 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!

Sopa De Lima (Mexican Lime Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions