Sopa De Lima (Mexican Lime Soup)

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

• 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
• ½ teaspoon dried thyme
• 5 cloves garlic, chopped
• 2 teaspoons dried oregano
• 9 cups chicken broth
• 4 green onions, chopped
• 5 skinless, boneless chicken breast halves
• ½ lime
• ½ cup chopped fresh cilantro
• 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

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.