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
- 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)
Step-by-step instructions
Step 1 · In a medium pot
In a medium pot, heat a small amount of oil over medium heat. Sauté the onion and garlic until translucent, about 2-3 minutes.
Step 2 · Add the diced tomato
Add the diced tomato, carrot, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Step 3 · Add the chicken breast to the pot and pour in the chicken broth
Add the chicken breast to the pot and pour in the chicken broth. Bring to a gentle boil.
Step 4 · Reduce heat to a simmer
Reduce heat to a simmer. Add oregano and epazote or cilantro. Simmer for 12-15 minutes until chicken is cooked through.
Step 5 · Remove the chicken
Remove the chicken, shred it using two forks, and return it to the pot.
Step 6 · Add freshly squeezed lime juice and season with salt and pepper to ...
Add freshly squeezed lime juice and season with salt and pepper to taste. Simmer for another 2 minutes.
Step 7 · Meanwhile
Meanwhile, bake or lightly toast the tortilla strips until crispy (about 5 minutes at 180°C/350°F).
Step 8 · Ladle the soup into bowls
Ladle the soup into bowls. Top with crispy tortilla strips and garnish with avocado slices, if desired. Serve immediately.
Why this recipe 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.
A note on tradition
Sopa de Lima holds a special place in Yucatán cuisine and is often served at family gatherings and local eateries. This soup is typically enjoyed as a light lunch or dinner, especially during warm weather when its refreshing citrus flavor is most appreciated. Its roots are deeply connected to the region’s abundant citrus groves and unique blend of Mayan and Spanish culinary traditions, making it a beloved and culturally significant dish.