Sopa de Lima


For the broth

  • 1 tsp olive oil
  • 1/2 purple onion, chopped
  • 3 cloves garlic, peeled and smashed
  • 2 32 ounce boxes of chicken broth
  • 1 lg. Pinch of freshly ground black pepper
  • 1 pinch sea salt
  • 1/2 tsp. Mexican oregano

Soup ingredients

  • 1 tbsp olive oil
  • 2 Poblano, banana or spicy yellow peppers, seeded and chopped
  • 1/2 purple onion, chopped
  • 1 carrot, peeled and diced
  • 2 roma tomatoes, seeded and chopped
  • 4 limes, juice 3, slice the 4th and set aside
  • 1 roasted chicken from your local grocery store, shredded
  • 1/2 tsp. Sea salt
  • 1 pinch ground pepper
  • 1 large pinch of Mexican oregano
  • 5 sprigs fresh cilantro, chopped
  • 1 avocado, diced, for garnish


  1. To make the broth, add olive oil to a dutch oven or large pot and heat over medium. Add onions and saute for 2-3 minutes, until they begin to soften. Add garlic and saute quickly for a minute or less (do not burn).
  2. Reduce heat to a simmer, add chicken broth, pepper, sea salt and oregano. Allow to simmer for 30 minutes.

For the soup

  1. In a separate skillet, add olive oil and heat on medium. Add poblano, onion and carrot and saute for 3-4 minutes, until they begin to soften.
  2. Add roma tomatoes, saute for 2-3 minutes until soft, then add sauteed vegetables to broth. Simmer the broth for an additional 20 minutes.
  3. Add lime juice, shredded chicken, salt, pepper, oregano. Cover and simmer another 10 minutes.
  4. Serve while hot, topped with fresh cilantro, avocado and lime wedges.


  • Optional: Serve with crunchy tortilla chips!