Sopa De Lima (Mexican Lime Soup)

This light, refreshing lime-accented chicken tortilla Mexican soup (sopa de lima) can be hot or mild, depending on your preference and the chiles you use.

• 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 chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme to a boil in a large pot. Reduce heat to medium-low; simmer until chicken no longer pink in the center and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.

Step 2

Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes more. Add to soup; season with the salt. Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes more. Remove the pot from heat; remove and discard 1/2 lime. Stir in cilantro; serve. Top servings with tortilla chips.