Sopa de Lima Recipe

Introduction

Sopa de Lima is a vibrant and comforting Mexican chicken soup bursting with citrusy brightness and subtle smoky notes. This flavorful dish combines tender chicken, roasted vegetables, and a zesty lime and orange infusion, perfect for any occasion.

Ingredients

• 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 (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 tortillas)
• Kosher salt, to taste (for tortilla strips)

Instructions

1. Step 1: Place the whole chicken in a large stockpot. Add the pasilla chili, garlic cloves, and bay leaf. Cover with cold water and bring to a gentle simmer over medium heat. Simmer for 90 minutes. Strain the broth and reserve. Allow the chicken to cool slightly before handling.
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 tbsp of Wesson Corn Oil and sprinkle with 1/4 tsp salt. Stir to combine, then roast for 20 minutes or until vegetables are softened and slightly charred.
3. Step 3: In a heavy-bottomed frying pan, heat about 1 inch of Wesson Corn Oil over medium heat until it reaches 350°F. Fry tortilla strips in small batches for about 45 seconds or until bubbling subsides and strips turn golden brown. Remove with a slotted spoon and transfer to a paper towel-lined plate. Season with salt while still hot.
4. Step 4: Shred the cooled chicken and measure out 2 cups. Measure 6 cups of reserved broth, adding water if necessary. In a large pot, combine broth, shredded chicken, and roasted vegetables. Bring to a simmer over medium heat. Season with the remaining 1 tsp kosher salt and simmer for 10–15 minutes.
5. Step 5: Just before serving, stir in the fresh lime juice and orange juice. Adjust seasoning with additional salt or lime juice if needed. Divide the soup among bowls and garnish with chopped cilantro and crispy tortilla strips.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or diced jalapeño to the roasted vegetables before cooking.
• Use chicken stock instead of water for a richer broth flavor.
• To save time, use store-bought rotisserie chicken instead of cooking a whole chicken.
• Serve with avocado slices or sour cream for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent the chicken from drying out. Keep crispy tortilla strips separate and add just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sopa de Lima vegetarian?

Yes, substitute the chicken with extra vegetables or add beans for protein, and use vegetable stock instead of chicken broth. Roasted vegetables and citrus juices will still provide great flavor.

How do I know when the chicken is fully cooked?

The chicken is cooked when it reaches an internal temperature of 165°F and the meat is tender and easily shreds. Simmering it for about 90 minutes as directed ensures thorough cooking and a flavorful broth.

Sopa de Lima Recipe

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★★★★★

4.8 from 93 reviews

Sopa de Lima is a traditional Mexican chicken lime soup that is bright, flavorful, and comforting. This recipe features a homemade chicken broth infused with pasilla chili, roasted vegetables for a smoky depth, tender shredded chicken, and a fresh citrus finish with lime and orange juice. Crispy fried tortilla strips add the perfect crunchy garnish to this warm and satisfying soup.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Mexican

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 (for roasting vegetables)
• 2 cups cooked shredded chicken (reserved from whole chicken broth)
• 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 in a large stockpot and add the pasilla chili, garlic cloves, and bay leaf. Cover with cold water and gently simmer over medium heat for 90 minutes. Strain the broth and reserve the liquid. Allow the chicken to cool slightly before shredding.
2. Roast the Vegetables: Preheat the oven to 450°F. Spread the diced tomatoes, green peppers, and onion on a parchment-lined sheet pan. Drizzle with 2 tbsp of Wesson Corn Oil and sprinkle with 1/4 tsp kosher salt. Toss to combine. Roast for about 20 minutes until the vegetables are softened and slightly charred.
3. Prepare Crispy Tortilla Strips: In a heavy-bottomed frying pan, heat about 1 inch of Wesson Corn Oil over medium heat until it reaches 350°F. Fry the tortilla strips in small batches for about 45 seconds or until bubbling subsides and the strips turn golden brown. Use a slotted spoon or tongs to transfer the strips to a paper towel-lined plate. Season with kosher salt while still hot.
4. Assemble the Soup: Measure out 6 cups of the reserved broth, adding more water if necessary to reach volume. 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 tsp kosher salt. Let it cook for 10-15 minutes to meld flavors.
5. Add Citrus and Serve: Just before serving, stir in the freshly squeezed lime and orange juice. Adjust seasoning with additional salt or lime juice if desired. Ladle the soup into bowls and garnish with chopped cilantro and crispy tortilla strips for added texture and flavor.

Notes

• Roasting the vegetables adds a smoky depth that enhances the soup’s flavor.
• The pasilla chili in the broth provides a subtle heat and complexity; adjust or omit if sensitive to spice.
• Frying tortilla strips fresh ensures they remain crispy as a garnish.
• Use fresh lime and orange juice for the best bright citrus finish.
• Leftover broth can be refrigerated for up to 3 days or frozen for longer storage.

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