soup

Sopa de Lima (Yucatán Lime Soup)

Sopa de Lima is a beloved Yucatán classic—bright, citrusy, comforting, and deeply aromatic. We first enjoyed this dish while visiting the Yucatán Peninsula to explore one of the Seven Wonders of the World: Chichén Itzá. During that trip, we ordered Sopa de Lima several times, falling in love with its fresh lime aroma, tender chicken, soft vegetables, and crisp tortilla strips. This RizzieFarms version stays true to the regional flavors, balancing the warmth of garlic, Mexican oregano, and jalapeño with the signature tartness of freshly squeezed limes. A beautiful bowl of Mexican comfort food.

Servings: 4 to 6 servings
Total Time: 75 min
Pan: Large saucepan or soup pot

Ingredients

Tortilla Strips
  • 8 corn tortillas, cut into 1/4-inch strips
  • 1/2 cup vegetable oil (for frying)
  • Salt, to taste
Soup Base
  • 1 tablespoon reserved vegetable oil (from frying)
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 1 jalapeño or serrano pepper, stemmed, seeded, and finely chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon dried Mexican oregano, crumbled
  • 1 large tomato, peeled and chopped
  • 8 cups chicken stock or low-sodium broth
  • 1 1/2 pounds boneless, skinless chicken breasts
Finishing Ingredients
  • 2 green onions, finely chopped
  • 3 limes, juiced (about 1/3 cup)
  • Salt, to taste
Garnish
  • 1 large avocado, peeled, pitted, and coarsely chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • Extra tortilla strips
A bowl of Sopa de Lima topped with tortilla strips, avocado, and cilantro.

Instructions

  1. Fry the tortilla strips Cut 8 corn tortillas into 1/4-inch strips. Heat 1/2 cup vegetable oil in a skillet. When very hot, fry the tortilla strips in small batches for 30 seconds to 1 minute until lightly golden and crisp. Transfer to a paper towel–lined plate and season with salt.
    Fry in small batches for best crispness.
  2. Sauté the vegetables Transfer 1 tablespoon of the reserved frying oil to a large saucepan. Add 1 chopped onion, 1 thinly sliced celery rib, 1 thinly sliced carrot, and 1 finely chopped jalapeño or serrano. Cook over medium-high heat for about 4 minutes until softened.
  3. Add aromatics and tomato Add 4 minced garlic cloves, 1 bay leaf, and 1/4 teaspoon crumbled Mexican oregano. Cook for 1 minute. Add 1 peeled and chopped tomato, sprinkle lightly with salt, and cook 4–5 minutes until softened and nearly dry.
  4. Simmer the soup with chicken Add 8 cups chicken stock and 1 1/2 pounds boneless chicken breasts. Bring to a boil, then reduce to a gentle simmer. Cook 12–15 minutes until the chicken is just cooked through. Remove the chicken and set aside to cool. Allow the soup to continue simmering.
  5. Shred the chicken When cooled enough to handle, shred the cooked chicken breasts into bite-size pieces.
  6. Finish the soup Return the shredded chicken to the pot along with 2 finely chopped green onions and 1/3 cup fresh lime juice. Simmer for 5 minutes until the chicken is heated through. Taste and adjust with salt.
    Add more lime for a brighter flavor if desired.
  7. Serve Ladle the hot soup into wide bowls. Add a handful of crispy tortilla strips to each bowl. Garnish with chopped avocado and fresh cilantro. Serve immediately.

Notes

  • Use Mexican oregano if possible; it has a brighter, more citrus-forward flavor than Mediterranean oregano.
  • Adjust lime juice to taste—Sopa de Lima should be citrusy but balanced.
  • Frying fresh tortilla strips makes a huge difference in texture and flavor.

Tags

soup mexican yucatan lime chicken soup comfort food travel inspired