Name: Sopa de Lima Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups small diced white onion (about 1 onion); 2 cups small diced green bell peppers (about 2 medium peppers); ½ cup seeds removed and finely diced jalapeño (about 2 jalapeños); 6 garlic cloves, minced; 2 teaspoons Kosher salt; ½ teaspoon black pepper; 2 cans (15-ounce each) fire roasted tomatoes, drained; 8 cups chicken broth; 2 teaspoons dried oregano; 2 bay leaves; 4 cups shredded cooked chicken (rotisserie chicken recommended); 6 tablespoons freshly squeezed lime juice (or juice from 3 limes); 2 tablespoons minced cilantro leaves (for serving); Tortilla chips (optional for serving); Cubed avocado (optional for serving)

If you’re craving something bright, comforting, and packed with flavor, you’ve got to try this Sopa de Lima Recipe. This traditional Mexican chicken and lime soup is one of those dishes I always keep in my rotation—it’s zesty, soothing, and comes together with simple, fresh ingredients. Whether you’re new to Mexican cuisine or a longtime fan, this soup has a way of warming you up while keeping things light and vibrant. Trust me, once you try this recipe, it’ll become your go-to weeknight favorite.

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Why You’ll Love This Recipe

Bright & Refreshing: The fresh lime juice adds the perfect tang that makes this soup truly stand out.
Easy Weeknight Meal: It’s packed with pantry staples and comes together quickly, even if you use leftover chicken.
Perfect Balance of Flavors: The smoky fire-roasted tomatoes complement the heat from jalapeños beautifully.
Crowd-Pleaser: My family goes crazy for this, and it’s often the first dish I get asked to make again!

A white bowl filled with a colorful soup containing shredded light-colored chicken, bright green avocado cubes, chunky red tomatoes, and crispy broken tortilla chips scattered on top, all in a light broth with small green herb pieces sprinkled throughout; the bowl sits on a white marbled surface with a whole dark green avocado and a small white bowl of lime wedges above it, and a small white bowl of more tortilla chips below it, with a metal spoon next to the bowl. photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Mexican lime soup, easy Mexican soup, chicken lime soup, traditional Mexican recipes

Ingredients You’ll Need

Every ingredient here plays a key role in building that deliciously fresh yet comforting soup base. When I shop for produce, I always pick firm, bright limes and fresh, crisp bell peppers to keep the flavors popping. And if you can find fire-roasted canned tomatoes, grab those instead of regular to add that lovely smoky undertone.

Flat lay of two medium green bell peppers, one whole white onion diced into small pieces in a small bowl, a small bowl of finely diced jalapeños from about two peppers, six peeled garlic cloves scattered, two drained cans of fire roasted tomatoes in rustic bowls, a small bunch of fresh cilantro leaves, several lime wedges and a small cup of freshly squeezed lime juice, a bowl of shredded cooked chicken, and a handful of tortilla chips and cubed avocado nearby for garnish, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Mexican lime soup, easy Mexican soup, chicken lime soup, traditional Mexican recipes

Extra virgin olive oil: It adds a subtle richness and helps sauté the veggies without overpowering the soup.
White onion: The base aromatics need a mild onion for sweetness and depth.
Green bell peppers: These bring a nice crunch and freshness that balances the lime.
Jalapeños: Seeds removed and finely diced to control the heat while keeping that signature kick.
Garlic cloves: Fresh minced garlic amps up the savory notes—don’t skip it!
Kosher salt: Always taste and adjust seasoning for the best flavor.
Black pepper: Adds a gentle background spice.
Fire roasted tomatoes: Their smoky flavor makes the soup seriously memorable.
Chicken broth: Use low sodium if you want better control over salt.
Dried oregano: Adds a warm herbal touch to the broth.
Bay leaves: They subtly deepen the broth’s complexity.
Shredded cooked chicken: I love using rotisserie chicken here—it’s quick and flavorful.
Lime juice: Freshly squeezed is non-negotiable for that zesty lime punch.
Minced cilantro leaves: Just a sprinkle brightens each bowl beautifully.
Tortilla chips: Optional but highly recommended for crunch.
Cubed avocado: Adds creamy texture that contrasts nicely with the tangy broth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Sopa de Lima Recipe is. Over time, I’ve found simple swaps and additions that help you cater it to your taste or dietary needs without losing that authentic vibe.

Mild Version: If you’re spice-averse, you can reduce or omit the jalapeños; the lime and roasted tomatoes still give plenty of flavor.
Vegetarian Adaptation: Swap chicken broth and chicken for vegetable broth and hearty mushrooms or jackfruit for a fresh take.
Extra Zing: Add a splash of fresh lime zest to brighten it even more right before serving.
Spicy Kick: Try adding a pinch of smoked paprika or chipotle powder for smoky warmth.

How to Make Sopa de Lima Recipe

Step 1: Sauté the Veggies

Start by heating your olive oil in a large pot over medium heat. Toss in the diced white onion, green bell peppers, finely diced jalapeños, garlic, salt, and pepper. Stir everything occasionally and let the veggies soften and release their aroma—it usually takes about 8 minutes. You want them tender but not browned, which keeps the soup fresh and bright.

Step 2: Build the Broth

Now crank up the heat to medium-high and add your drained fire-roasted tomatoes, chicken broth, oregano, and bay leaves. Give it a good stir, then bring everything to a lively simmer. Once bubbling, reduce to medium-low, cover the pot, and let all those flavors mingle for about 10 minutes. This simmering melds the ingredients into a deeply flavorful base.

Step 3: Add the Chicken and Lime

Stir shredded cooked chicken into the broth along with freshly squeezed lime juice. Simmer gently for another 5 minutes to warm everything through and allow that lime to brighten the whole soup. This step is crucial—the lime juice added at the end keeps its vibrancy without turning bitter.

Step 4: Serve and Garnish

Ladle the soup into bowls, then top with minced cilantro, a handful of crushed tortilla chips for crunch, and some creamy cubed avocado. This mix of textures and fresh flavors is what really brings the sopa de lima experience to life.

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Pro Tips for Making Sopa de Lima Recipe

Use Rotisserie Chicken: It saves time and adds extra flavor—perfect for busy weeknights.
Don’t Skip the Lime Juice Last: Adding lime too early can make it bitter; stir it in at the end to keep it fresh.
Fire-Roasted Tomatoes Are a Game-Changer: If you’ve never tried them, they add depth and smokiness that ordinary tomatoes lack.
Taste Before Serving: Adjust salt and lime juice last minute—you’ll want that perfect bold balance.

How to Serve Sopa de Lima Recipe

A top view of a large white pot filled with clear soup that has shredded white chicken pieces, small red tomato chunks, green herbs, and floating bits of onions and peppers. A wooden spoon with a long handle is lifting some soup and chicken from the pot. Around the pot, there is a white bowl with lime wedges, a whole avocado, some green cilantro leaves, and a small white bowl filled with round yellow tortilla chips, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Sopa de Lima, Mexican lime soup, easy Mexican soup, chicken lime soup, traditional Mexican recipes

Garnishes

I always go for fresh minced cilantro because its herby brightness complements the lime so well. Crushed tortilla chips add a satisfying crunch, and I’m a huge fan of cubed avocado—they mellow out the acidity and add that creamy goodness. Feel free to add a dollop of sour cream or a sprinkle of Cotija cheese if you like a richer touch.

Side Dishes

When I serve this sopa de lima, I like pairing it with simple sides like warm corn tortillas or a fresh Mexican-style street corn salad. A light black bean salad or even a side of grilled veggies works beautifully if you want a fuller meal.

Creative Ways to Present

For a special family dinner or small gathering, I’ve served this soup in mini bread bowls—adds a fun and rustic flair. You can also set up a garnish bar with extra lime wedges, avocado, cilantro, and tortilla strips for guests to customize their bowls. It makes the meal interactive and festive!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge, where the soup will stay fresh for up to 3 days. Just be sure to store the garnishes separately if possible to keep things crisp and fresh.

Freezing

Freezing sopa de lima works well—just skip adding the avocado until you reheat. Portion it out in freezer-safe containers and freeze for up to 3 months. When thawed, it tastes almost as good as fresh!

Reheating

I reheat on the stove over medium-low heat, stirring occasionally until warmed through. If it feels a bit thick, add a splash of chicken broth or water. Add fresh lime juice again after reheating to refresh the brightness before serving.

FAQs

Can I make Sopa de Lima vegetarian?

Absolutely! Simply swap the chicken and chicken broth for vegetable broth and hearty veggies like mushrooms or even jackfruit for a plant-based version that still tastes rich and satisfying.
What if I don’t have fire-roasted tomatoes?

You can use regular canned tomatoes, but I recommend roasting them briefly under the broiler or in a hot pan to get some smoky flavor before adding to the soup.
How spicy is this soup?

The jalapeños add a gentle heat that’s manageable for most people. You can adjust the amount or remove seeds entirely to make it milder if you prefer.
Can I use fresh chicken instead of rotisserie?

Yes! You can cook chicken breasts or thighs in the broth itself until tender, then shred them right in the pot before adding lime juice. It takes a bit longer but tastes fantastic.
What’s the best way to serve leftovers?

Store leftovers without avocado and tortilla chips, then reheat gently on the stove and add fresh toppings right before serving to keep textures vibrant.

Final Thoughts

I absolutely love how this Sopa de Lima Recipe turns out every time—bright, satisfying, and with just the right amount of kick. When I first made it, I was amazed at how simple ingredients could create such a flavorful, layered soup. It’s one of those recipes I’m always excited to share, especially during cooler evenings or when I want something cozy yet refreshing. Give it a try—I bet it’ll become one of your favorite comfort foods too!