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)

Description

Sopa de Lima is a traditional Mexican chicken and lime soup bursting with vibrant flavors from fire-roasted tomatoes, fresh lime juice, and aromatic herbs. This comforting and tangy soup features tender shredded chicken, sautéed vegetables, and a hint of spice from jalapeños, making it a perfect dish for any occasion.

Ingredients

Scale

Sopa de Lima 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)

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Instructions

Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion, green bell peppers, jalapeños, minced garlic, Kosher salt, and black pepper. Cook while stirring until the vegetables are tender, approximately 8 minutes.
Add Liquids and Herbs: Increase heat to medium-high. Add the drained fire-roasted tomatoes, chicken broth, dried oregano, and bay leaves to the pot. Stir everything to combine and bring to a rapid simmer.
Simmer to Meld Flavors: Reduce heat to medium-low so the soup is gently simmering. Cover the pot and let the flavors meld for about 10 minutes.
Add Chicken and Lime Juice: Stir in the shredded cooked chicken and freshly squeezed lime juice. Continue to simmer for an additional 5 minutes to heat through and blend flavors.
Serve: Ladle the soup into bowls and garnish with minced cilantro, crushed tortilla chips, and cubed avocado if desired. Serve hot for a zesty, comforting meal.

Notes

Use rotisserie chicken for ease and extra flavor, but you can also poach or grill chicken breasts and shred them.
Adjust the amount of jalapeño to control the soup’s spiciness.
Fire-roasted tomatoes add a smoky depth; if unavailable, use regular canned tomatoes and add a small amount of smoked paprika.
Tortilla chips and avocado are optional but add great texture and creaminess to the soup.
For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, or use plant-based protein.

Nutrition

Serving Size: 1 serving
Calories: 260 kcal
Sugar: 5 g
Sodium: 2013 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 76 mg