Sopa De Lima (Mexican Lime Soup) Recipe

Sopa De Lima (Mexican Lime Soup) Recipes

  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins 


Original recipe makes 8 servings

  •  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.

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