Sopa De Lima
Sopas y Caldos • Mexico
About Sopa de Lima
Yucatecan lime soup with shredded chicken and fried tortilla strips
How to Make Sopa de Lima (Traditional & Healthy Version)
Sopa de Lima is a vibrant and aromatic chicken-lime soup from the Yucatán Peninsula in Mexico. Known for its refreshing citrus aroma and light yet nourishing broth, this traditional dish features tender chicken, zesty lime juice, and crisp tortilla strips. The soup is beloved for its harmonious balance of savory and tangy flavors, making it a standout in the rich culinary tapestry of Mexico. This healthy adaptation of Sopa de Lima brings the essence of Yucatecan cuisine to your table, using lean chicken breast, plenty of fresh vegetables, and authentic spices like oregano and epazote. The limes used in this recipe are key to its unique taste, offering a burst of brightness that complements the warmth of the broth. Sopa de Lima is perfect for anyone seeking an authentic Mexican soup that’s both comforting and light, ideal for lunch or as a starter at dinner. Its simplicity and depth of flavor make it a great choice for health-conscious home cooks who wish to explore traditional Mexican recipes.
Ingredients(for 1 large bowl)
- 200g Chicken breast (skinless, boneless)
- 2 medium Lime (preferably Mexican lima)
- 1/2 medium White onion (diced)
- 2 Garlic cloves (minced)
- 1 medium Tomato (diced)
- 1 small Carrot (sliced)
- 1 Celery stalk (sliced)
- 1 tbsp Epazote or fresh cilantro (chopped)
- 1/2 tsp Oregano (preferably Mexican oregano)
- 4 cups Low-sodium chicken broth
- 2 Corn tortillas (cut into strips)
- to taste Salt and black pepper
- 1/2 Avocado (sliced, for garnish) - optional
Instructions
- 1
In a medium pot, heat a small amount of oil over medium heat. Sauté the onion and garlic until translucent, about 2-3 minutes.
3 minutes
Stir constantly to prevent garlic from burning.
- 2
Add the diced tomato, carrot, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.
4 minutes
Use fresh, ripe tomato for best flavor.
- 3
Add the chicken breast to the pot and pour in the chicken broth. Bring to a gentle boil.
2 minutes
Skim off any foam that rises for a clear broth.
- 4
Reduce heat to a simmer. Add oregano and epazote or cilantro. Simmer for 12-15 minutes until chicken is cooked through.
15 minutes
Cover the pot to retain flavors and moisture.
Why This Dish is Healthy
This traditional Sopa de Lima is a healthy choice because it uses minimal oil, lean protein, and an abundance of fresh produce. It’s filling without being high in calories, making it suitable for weight management. The use of lime adds flavor without extra fat or sugar, and baking the tortilla strips instead of frying reduces unnecessary calories, making the soup a smart option for those seeking a nutritious, satisfying meal.
Sopa de Lima is a nutrient-rich Mexican soup, offering high-quality protein from lean chicken breast and a variety of vitamins and minerals from fresh vegetables like carrot, tomato, and celery. Lime juice boosts vitamin C content, supporting immune health, while the use of low-sodium chicken broth keeps sodium levels in check. This soup is low in saturated fat, contains beneficial fiber from vegetables and corn tortillas, and is naturally gluten-free when authentic tortillas are used.
Pro Tips
- 💡Use freshly squeezed lime juice for the most authentic and vibrant flavor.
- 💡Bake tortilla strips instead of frying to keep calories low and texture crisp.
- 💡If Mexican lima is unavailable, substitute with a mix of regular lime and a splash of orange juice for a similar aroma.
Storage & Serving
Store leftover Sopa de Lima in an airtight container in the refrigerator for up to 2 days. Keep tortilla strips separate and add just before serving to maintain their crispness. Reheat gently on the stove without bringing to a boil to preserve the flavors.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 9.0 g |
| Total Fat | 4.0 g |
| Fiber | 1.0 g |
