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This Sopa De Lima, or Mexican Chicken Lime Soup recipe is made with chicken, tomatoes, peppers, and a lime and cilantro broth!  

This Mexican Chicken Soup recipe is straight from Isla Mujeres, a city in the Yucatan area of Mexico. I visited Isla Mujeres, Mexico for the first time almost 10 years ago. It’s a small island east of Cancun and not very populous. Only 10,000 people call the island home, but it’s beauty and culture make it the recipient of millions of visitors by boat each year. The beach, Playa Norte, is one of the top rated beaches in the world. The beach is stunning for sure, but what made me fall in love with the island was the food, especially this delicious Mexican Lime Chicken soup recipe!

Yucatan cuisine is earthy and full of flavor! If you like this flavorful soup recipe, I also recommend trying out Cochinita Pibil and Tixin Chic fish.

a photo of a bowl of sopa de lima

This Sopa de Lima soup recipe is straight from an authentic Mexican restaurant on the island! It’s pretty typical to see some type of Yucatan lime soup on menus as an appetizer. I did take a bit of a shortcut by using pre-made chicken broth. Traditionally, the broth for this easy soup would be made from leftover chicken carcasses and roasted veggies. I love the complex flavors that a homemade broth gives, but it’s not always something I have time for! 

I want to make sure you know that this spicy soup recipe varies from from chicken tortilla soup in that there is not a heavy tomato presence in play! It’s a clear, acidic broth with loads of veggies.

a photo of a bowl of sopa de lima (lime chicken soup)

This Sopa De Lima, or Lime Chicken Soup is VERY limey. Don’t be fooled. If you don’t enjoy lime flavor or the idea of a sorta sour soup, don’t try this one! It is, however, our houses “sick soup.”

We eschew traditional chicken noodle soup in favor of this lime chicken soup, totally packed with veggies, protein and broth. And I swear, the extra lime juice just has it’s way of cutting straight through a cold and making a person feel better!

Substitutions

Substitute diced jalapeño pepper, Anaheim chilies, or chipotle pepper for the poblano peppers.

Use vegetable broth instead of the chicken broth. 

Instead of a rotisserie chicken, you can use boneless skinless chicken breast or boneless skinless chicken thighs! Just simmer them in the large soup pot with all of the veggies

Serving Suggestions

I think this Mexican Lime Soup is best when served warm, topped with fresh cilantro, avocado and a squeeze of lime juice. 

You may also want to provide corn tortillas, tortilla chips or tortilla chips to enhance the depth of flavor. 

Storing Leftover Caldo de Pollo

I think that this is even more delicious the next day! 

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or at half power in the microwave. 

Sopa de Lima

Sopa de Lima

Yield: Serves 5-6

Ingredients

FOR THE BROTH:

  • 1 teaspoon olive oil
  • ½ purple onion, chopped
  • 3 cloves garlic, peeled and smashed
  • 2 32-ounce boxes of chicken broth
  • 1 large pinch of freshly ground black pepper
  • 1 pinch sea salt
  • ½ teaspoon Mexican oregano

SOUP INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 poblano, banana or spicy yellow peppers, seeded and chopped
  • ½ 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
  • ½ teaspoon sea salt
  • 1 pinch ground pepper
  • 1 large pinch of Mexican oregano

FOR GARNISH:

  • 5 sprigs fresh cilantro, chopped
  • 1 avocado, diced, for garnish

Instructions

  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.

Notes

  • Optional: Serve with crunchy tortilla chips!

Did you make this recipe?

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© Michelle Goth
Category: Main Course