Sopa De Lima (Mexican Lime Soup)

This light and refreshing lime-accented chicken tortilla soup can be hot or mild, depending on your preference.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 217 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 5 cloves garlic, chopped
• 2 teaspoons dried oregano
• 9 cups chicken broth
• 4 green onions, chopped
• 5 skinless, boneless chicken breast halves
• 2 large tomatoes, peeled and chopped
• 6 limes, juiced
• 1 large red onion, quartered
• 1 large green chile pepper, seeded and chopped
• tortilla chips, for topping
• 0.5 cup chopped fresh cilantro
• 0.5 teaspoon dried thyme
• 0.5 lime

Recipe Instructions

Step 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.

Step 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.