Search thousands of recipes reviewed by home cooks like you.

Sopa De Lima (Mexican Lime Soup)

Sopa De Lima (Mexican Lime Soup)

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Amatre

Amatre

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1464 mg
  • 59%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

munir.farah@gmail.com
30

munir.farah@gmail.com

4/12/2010

I sliced and sauteed the chicken with onion and garlic in a dutch oven then added some diced jalapeno, frozen corn, fresh carrots and celery. Added ground cumin, paprika, along with the oregano. Added clilantro and fresh parseley. I used both fresh lime juice and lime zest and was worried it would taste too strongly of lime, but it was just perfect. My husband couldn't get enough of it! With some low fat sour cream, tortilla chips and shredded cheddar it made for a wonderful lunch. Great with a cold beer or margarita!

SB
27

SB

11/23/2009

This was very light and delicious! I did not have 6 limes so, I just grated some lime peel into the soup when I boiled the chicken and it turned out great! I love the stong lime flavor in this. I will make this again for sure! Thanks for the great recipe.

Yolie
25

Yolie

1/25/2011

My husband and I absolutely loved this soup! I added one jalapeno (seeded and chopped). Served it with lowfat sour cream and queso fresco. Wonderful flavors and very filling!

More reviews

Similar recipes

ADVERTISEMENT