Sopa de Lima Recipe

Introduction

Sopa de Lima is a vibrant and comforting Mexican chicken soup flavored with lime and aromatic roasted vegetables. This recipe combines homemade chicken broth, juicy citrus, and crispy tortilla strips for a delightful and satisfying meal.

Ingredients

• 1 1/2 lbs. whole chicken
• 6 cups water or stock (plus more if needed)
• 1 dried pasilla chili
• 5 garlic cloves
• 1 bay leaf
• 5 Roma tomatoes, diced
• 2 green peppers, diced
• 1 white onion, diced
• 2 tbsp Wesson Corn Oil (for roasting vegetables)
• 2 cups cooked shredded chicken (reserved from above)
• 1 1/4 tsp kosher salt, divided
• Juice of 2 limes
• Juice of 1 orange
• 2 tbsp fresh cilantro, chopped
• 6 corn tortillas, cut into thin strips
• 3 cups Wesson Corn Oil (for frying)
• Kosher salt to taste (for tortilla strips)

Instructions

1. Step 1: Place the whole chicken, pasilla chili, garlic cloves, and bay leaf in a large stockpot. Cover with cold water and bring to a gentle simmer over medium heat. Simmer for 90 minutes, then strain the broth and reserve. Allow the chicken to cool slightly before shredding.
2. Step 2: Preheat the oven to 450°F. Spread the diced tomatoes, green peppers, and onion on a parchment-lined sheet pan. Drizzle with 2 tablespoons of Wesson Corn Oil and sprinkle with 1/4 teaspoon kosher salt. Toss to combine, then roast for 20 minutes until softened and slightly charred.
3. Step 3: Heat about 1 inch of Wesson Corn Oil in a heavy-bottomed frying pan over medium heat until it reaches 350°F. Fry the tortilla strips in small batches for about 45 seconds or until golden brown and bubbling subsides. Drain on paper towels and season with kosher salt while still hot.
4. Step 4: Measure 6 cups of the reserved broth, adding water if needed. In a large pot, combine the broth, shredded chicken, and roasted vegetables. Bring to a simmer over medium heat and season with the remaining 1 teaspoon kosher salt. Simmer for 10-15 minutes to meld the flavors.
5. Step 5: Just before serving, stir in the fresh lime juice and orange juice. Adjust seasoning with more salt or lime juice if desired. Divide the soup among bowls and garnish with chopped cilantro and crispy tortilla strips.

Tips & Variations

• For a spicier version, add a pinch of cayenne or chopped jalapeño to the soup.
• If you prefer a vegetarian option, substitute the chicken and broth with vegetable stock and add hearty vegetables like zucchini or mushrooms.
• Use leftover rotisserie chicken to save time on shredding the cooked bird.
• To avoid soggy tortilla strips, add them just before serving for maximum crispiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep tortilla strips separate to maintain their crispness and add them only when serving. Reheat the soup gently on the stovetop, adding a splash of water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sopa de Lima without whole chicken?

Yes, you can use chicken breasts or thighs and cook them in broth to speed up preparation. Just adjust cooking time accordingly to ensure the meat is fully cooked and tender.

What can I use instead of pasilla chili?

If pasilla chili is unavailable, you can substitute with dried ancho chili or even a mild chipotle for a slightly different flavor profile.

Sopa de Lima Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

Sopa de Lima is a traditional Mexican chicken and lime soup that combines fragrant chicken broth, roasted vegetables, and the bright citrusy flavor of lime and orange juices. This comforting soup is garnished with crispy, golden tortilla strips and fresh cilantro, making it a vibrant and satisfying dish perfect for any occasion.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Sopa de Lima

• 1 1/2 lbs. whole chicken
• 6 cups water or stock (plus more to top off if needed)
• 1 dried pasilla chili
• 5 garlic cloves
• 1 bay leaf
• 5 Roma tomatoes, diced
• 2 green peppers, diced
• 1 white onion, diced
• 2 tbsp Wesson Corn Oil
• 2 cups shredded cooked chicken (reserved from above)
• 1 1/4 tsp kosher salt, divided
• Juice of 2 limes
• Juice of 1 orange
• 2 tbsp fresh cilantro, chopped

Crispy Tortilla Strips

• 6 corn tortillas, cut into thin strips
• 3 cups Wesson Corn Oil, for frying
• Kosher salt, to taste

Instructions

1. Make the Broth: Place the whole chicken, pasilla chili, garlic cloves, and bay leaf in a large stockpot. Cover with cold water and bring to a gentle simmer over medium heat. Let it simmer for 90 minutes. After cooking, strain the broth and set aside. Allow the chicken to cool slightly for handling.
2. Roast the Vegetables: Preheat the oven to 450°F. Spread the diced tomatoes, green peppers, and white onion on a parchment-lined sheet pan. Drizzle with 2 tablespoons of Wesson Corn Oil and sprinkle with 1/4 teaspoon kosher salt. Toss to coat evenly. Roast the vegetables for 20 minutes until they are softened and slightly charred.
3. Prepare Crispy Tortilla Strips: Heat about 1 inch of Wesson Corn Oil in a heavy-bottomed frying pan over medium heat until the oil reaches 350°F. Fry the tortilla strips in small batches for about 45 seconds or until they turn golden brown and bubbling subsides. Use tongs or a slotted spoon to transfer them to a paper towel-lined plate. Immediately season with kosher salt while still hot.
4. Assemble and Simmer Soup: Measure out 6 cups of the reserved chicken broth, adding additional water if necessary to reach volume. Shred the cooled chicken into bite-sized pieces and measure 2 cups. In a large pot, combine broth, shredded chicken, and roasted vegetables. Bring the mixture to a simmer over medium heat, season with the remaining 1 teaspoon kosher salt, and let simmer for 10-15 minutes to meld flavors.
5. Finish and Serve: Just before serving, stir in the fresh lime juice and orange juice. Taste and adjust seasoning with additional salt or lime juice if needed. Divide the soup into serving bowls and garnish each with chopped cilantro and crispy tortilla strips.

Notes

• For a spicier soup, add more pasilla chili or include some of the seeds when simmering the broth.
• You can substitute chicken stock for water to enhance the broth’s flavor.
• Crispy tortilla strips are best served fresh to maintain their texture.
• Adjust citrus juices according to taste for a more or less tangy soup.
• Leftover shredded chicken can be refrigerated and used in other dishes.

Keywords: Sopa de Lima, Mexican chicken lime soup, roasted vegetables, crispy tortilla strips, traditional Mexican soup, lime soup, chicken soup recipe, easy Mexican soup