If you love bright, citrusy flavors paired with comforting warmth, then you’re going to adore this Sopa de Lima (Yucatán-Style Lime Soup) Recipe. This traditional Mexican soup from the Yucatán Peninsula is one of those dishes that surprises you with its simplicity and depth of flavor. I absolutely love how the tart lime and smoky sofrito blend with tender chicken and crispy tortilla strips — it’s utterly satisfying and refreshing at the same time. Stick around because I’m going to share everything you need to nail this fan-freaking-tastic recipe in your own kitchen!
Why You’ll Love This Recipe
- Bright, Authentic Flavors: The lime and smoky roasted garlic and tomatoes create a refreshingly unique taste you won’t find in your average chicken soup.
- Simple Ingredients: You’ll mostly work with pantry staples and fresh produce, making it easy to shop and prep.
- Perfect for Any Season: It’s hearty enough for chilly nights but still light and zesty for warmer days.
- Crowd-Pleaser: My family goes crazy for this soup — it’s great for weeknight dinners or impressing guests without stress.
Ingredients You’ll Need
All these ingredients come together to create a broth that’s bright, smoky, and savory, perfect for warming and refreshing your taste buds. When you shop, look for fresh limes and tomatoes for the best flavor, and if you can’t find Mexican canela cinnamon, a regular cinnamon stick works fine too.
- Limes: The star of the show! Using both zest and juice adds layers of bright citrus flavor.
- Grapefruit: Adds subtle tartness and balances the lime’s acidity perfectly.
- White or Yellow Onion: Adds savory depth with a mild sweetness when cooked slowly.
- Bone-in Chicken or Turkey Breasts: Using bones and skin helps create a rich, flavorful broth.
- Garlic: Roasting it brings out a smoky sweetness that transforms the soup base.
- Dried Bay Leaves, Cloves, Cinnamon, Allspice, Peppercorns, Mexican Oregano: These aromatics make the broth complex and comforting.
- Chicken Stock: Use low-sodium so you can control the saltiness.
- Roma Tomatoes: Roasting these adds a lovely smoky note to your sofrito.
- Vegetable Oil: For frying the tortilla strips and starting your sofrito.
- Hungarian Wax or Green Bell Pepper: Adds a subtle heat and fresh crunch.
- Kosher Salt: To season with care and enhance flavors.
- Corn Tortillas: Cut into strips and fried to crispy perfection for topping.
- Fresh Cilantro: Adds herbal brightness when sprinkled on top.
Variations
One great thing about this Sopa de Lima (Yucatán-Style Lime Soup) Recipe is how flexible it can be. I love tweaking it just a bit depending on what’s in my pantry or who I’m cooking for. Feel free to make it your own — you’ll find a few ideas below!
- Variation: I sometimes swap turkey for chicken to give the broth a slightly different but equally delicious flavor.
- Vegetarian Version: You can skip the poultry and make a rich veggie broth base with extra mushrooms and roasted veggies.
- Spicy Kick: Add sliced jalapeños or a dash of cayenne if you like it hotter — just be sure to start mild and adjust to taste.
- Gluten-Free: Just make sure your tortillas are corn-based and you’re good to go.
How to Make Sopa de Lima (Yucatán-Style Lime Soup) Recipe
Step 1: Prep the Citrus Zests and Juices
I like to start by peeling four 2-inch strips of zest each from the limes and grapefruit with a vegetable peeler. This zest gives an amazing, vibrant aroma to the broth. Then juice the limes and grapefruit, but be sure to set aside 2 tablespoons from each for later — it brightens the soup just right without getting overpowering. You’ll save the remaining juice for another use or just enjoy it fresh, maybe as a tangy drink!
Step 2: Make the Broth
Split the onion in half but only use one half for the broth. Into your biggest saucepan, toss in that onion half, the chicken or turkey breasts (skin and bone included for max flavor), four unpeeled garlic cloves, bay leaves, cloves, cinnamon stick, allspice berries, black peppercorns, and dried Mexican oregano. Pour in the chicken stock and enough water to cover everything. Bring it up to a gentle simmer over medium heat, then lower it so it’s steaming without boiling. Keep turning the bird so it cooks evenly and reaches 150°F internally — about 30 minutes. This slow simmering infuses the broth with so much savory depth, it’s worth the patience!
Step 3: Strain and Steep
Once your chicken is cooked, carefully remove it from the pot with tongs and set it aside in a bowl. Strain the broth through a fine sieve into a heatproof container. Now toss in the lime and grapefruit zests to steep, infusing the broth with their bright oils. If you end up with less than 1 quart of liquid, top it off gently with water so the soup has the perfect balance of flavor and volume.
Step 4: Roast the Sofrito Ingredients
Thread the remaining four garlic cloves onto a metal skewer and roast them over the flame of your gas stove until they’re nicely charred on all sides (about 3 minutes). No gas stove? No worries — a dry skillet over medium-high heat works, just keep tossing the cloves to avoid burning. Next up are the tomatoes — roast them over the flame or skillet until their skin bubbles and chars. Peeling off those blackened skins reveals a luscious, smoky tomato ready to bring serious depth to your soup.
Step 5: Build the Sofrito
Peel the roasted garlic and tomatoes, then finely mince them along with the reserved half onion and the Hungarian wax or green bell pepper. Heat 2 tablespoons of vegetable oil in a saucepan over medium heat, add the minced veggies, and season lightly with salt. Cook, stirring often, until everything softens but doesn’t brown — about 10 minutes. This sofrito is where all the magic happens, lending a rich, smoky base to the soup.
Step 6: Combine Broth and Sofrito
Remove the citrus zests from the broth and discard them. Pour the broth into the sofrito pot, then stir in the reserved lime and grapefruit juices. Taste and season with salt as needed — adjust gradually so the soup stays bright and balanced, never sour or salty.
Step 7: Crisp the Tortilla Strips
In a nonstick or cast iron skillet, heat the remaining 1/4 cup vegetable oil over medium heat. Add tortilla strips and toss frequently so they crisp evenly but don’t burn — this usually takes about 3 minutes. When they’re crispy and golden, transfer them to paper towels to drain excess oil. These crunchy strips add the perfect contrasting texture to the soup!
Step 8: Final Touches and Serving
Shred the cooked chicken or turkey using your fingers or two forks, discarding skin and bones. Divide the meat evenly into bowls, ladle the hot broth over it, then sprinkle a handful of those crispy tortilla strips on top. Scatter fresh cilantro leaves for brightness, add a lime wheel into each bowl, and serve extra lime wedges on the side so everyone can squeeze in as much tang as they like right at the table. The result? A bowl that’s tangy, smoky, fresh, and utterly comforting all at once.
Pro Tips for Making Sopa de Lima (Yucatán-Style Lime Soup) Recipe
- Use Bone-In Poultry: It may take a bit longer, but the bones make your broth way richer and more flavorful — trust me, it’s worth the time.
- Don’t Skip Roasting: That char on garlic and tomatoes is what sets this soup apart — it adds layers of smoky complexity you can’t get otherwise.
- Keep Heat Low When Simmering: Boiling breaks down delicate citrus oils and clarifies the broth less — low and slow keeps flavors balanced and clean.
- Tortilla Strips Last Minute: Fry and add crispy tortillas just before serving so they stay crunchy and don’t get soggy in the broth.
How to Serve Sopa de Lima (Yucatán-Style Lime Soup) Recipe
Garnishes
I always top the soup with plenty of fresh cilantro leaves — their herbal brightness perfectly complements the citrus notes. The crispy tortilla strips add texture and a little indulgent crunch, making each spoonful exciting. And, of course, a wedge of fresh lime on the side is non-negotiable; squeezing just the right amount of lime juice at the table lets everyone customize the tartness.
Side Dishes
My favorite sides to accompany this Sopa de Lima (Yucatán-Style Lime Soup) Recipe are simple yet complementary — a fresh green salad with avocado and radishes balances the acidity nicely, and warm corn tortillas are perfect for dipping. If I’m feeling indulgent, a side of Mexican-style grilled corn with chili powder and lime is unbeatable.
Creative Ways to Present
For special occasions, I like to serve this soup in rustic earthenware bowls garnished with edible flowers like nasturtiums for a pop of color. Another fun idea is to ladle the soup into small cups as an appetizer at a dinner party, served alongside little baskets of extra tortilla strips and lime wedges so guests can customize to their hearts’ content.
Make Ahead and Storage
Storing Leftovers
I store leftover soup without the tortilla strips in an airtight container in the fridge for up to 3 days. The flavors keep melding, often tasting even better the next day! Just be sure to add fresh tortilla strips when reheating for that perfect crunch.
Freezing
This Sopa de Lima (Yucatán-Style Lime Soup) freezes really well — I usually freeze the broth and shredded chicken separately if I can. When thawed, the soup tastes just as vibrant as fresh, but again, the tortilla strips are best added fresh when serving.
Reheating
To reheat, warm the soup gently on the stove over low heat to avoid breaking down the citrus flavors. Once heated, add fresh or leftover shredded chicken and toss in fresh tortilla strips right before serving to keep them crisp.
FAQs
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What exactly is Sopa de Lima?
Sopa de Lima is a traditional soup from Mexico’s Yucatán Peninsula, made with a rich chicken broth infused with lime and other aromatics, shredded chicken, crispy tortilla strips, and fresh herbs. It’s celebrated for its bright citrus flavor balanced by smoky and savory notes.
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Can I make this soup without a gas stove for roasting?
Absolutely! If you don’t have a gas stove, use a dry skillet over medium-high heat to roast the garlic cloves and tomatoes, stirring frequently to get that char without burning. It may take a little more attention but works just as well.
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Can I substitute regular lime for Mexican limes?
Yes! Mexican limes are smaller and more aromatic, but regular Persian limes work fine. Just use a little less zest and juice if you find them more tart or bitter.
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Is this soup spicy?
The traditional Sopa de Lima is mildly spicy at best, mainly due to the Hungarian wax or green pepper. You can control the heat by adjusting the type or amount of pepper used, or omit it if you prefer no spice at all.
Final Thoughts
This Sopa de Lima (Yucatán-Style Lime Soup) Recipe holds a special place in my heart — it reminds me of my trip through the Yucatán, where each spoonful was like a refreshing hug filled with vibrant citrus and smoky warmth. It’s such a simple dish to master yet packed with unique flavors that truly transport you. I can’t recommend giving this a try enough, especially if you want to impress family or friends with an authentic taste of Mexican comfort food. So, grab your limes and get cooking — you’re going to love every tangy, crunchy, and aromatic bite!
Print
Sopa de Lima (Yucatán-Style Lime Soup) Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican, Yucatán
Description
Sopa de Lima is a traditional Yucatán-style lime soup featuring a flavorful chicken broth infused with aromatic spices, roasted garlic and tomatoes sofrito, and tangy lime juice. Topped with crispy tortilla strips and fresh cilantro, this comforting Mexican soup offers a perfect balance of bright citrus and savory depth, ideal for a refreshing yet hearty meal.
Ingredients
Broth
- 2 whole limes, plus 1 more lime for garnish
- 1 grapefruit
- 1 large white or yellow onion (about 8 ounces; 225g), unpeeled
- 1 pound (450g) bone-in, skin-on split chicken or turkey breasts (about 1 whole chicken breast or 1/2 small turkey breast)
- 8 large cloves garlic, unpeeled, divided
- 4 dried Turkish bay leaves
- 3 whole cloves
- 1 (3-inch) piece cinnamon stick, preferably Mexican canela
- 5 whole allspice berries
- 15 whole black peppercorns
- Large pinch dried Mexican oregano
- 1 quart (960ml) homemade or store-bought low-sodium chicken stock
Sofrito
- 2 Roma tomatoes
- 6 tablespoons (90ml) vegetable oil, divided
- 1 Hungarian wax pepper (or 1 small green bell pepper), finely minced
- Kosher salt
- 1 large white or yellow onion half (minced, from the original onion)
Toppings and Garnish
- 6 small corn tortillas, cut into strips
- Small bunch fresh cilantro leaves, roughly chopped
Instructions
- Prepare Citrus Zest and Juice: Use a vegetable peeler to remove four 2-inch strips of lime zest and two 2-inch strips of grapefruit zest. Juice the limes and grapefruit, setting aside 2 tablespoons of each juice for the soup. Reserve the remaining juice for another use. Set aside the zests and reserved juice.
- Make the Broth: Split the onion in half lengthwise and set one half aside. In a large saucepan, combine the other onion half, chicken or turkey breasts, 4 cloves of unpeeled garlic, bay leaves, cloves, cinnamon stick, allspice berries, black peppercorns, and dried oregano. Add the chicken stock and enough water to cover the ingredients fully. Heat over medium heat until the broth gently simmers. Reduce heat to maintain steam without boiling. Cook, turning the chicken occasionally, until it reaches an internal temperature of 150°F (66°C), about 30 minutes. Then remove from heat.
- Strain and Steep Broth: Use tongs to remove the chicken from the broth and transfer it to a bowl. Strain the broth through a fine-mesh sieve into a heatproof container. Add the reserved lime and grapefruit zests to the broth to steep. Ensure there is at least 1 quart of broth; if not, add water as needed. Set aside.
- Roast Garlic and Tomatoes for Sofrito: Thread the remaining 4 garlic cloves on a metal skewer and roast over a gas flame, turning until charred on all sides, about 3 minutes. Using tongs, roast the tomatoes over the flame until their skins blister and peel black, about 30 seconds. Alternatively, roast garlic in a dry skillet over medium-high heat until charred, then roast tomatoes in the same skillet until blistered.
- Prepare Sofrito: Peel the roasted garlic and tomatoes, discard the skins, and finely mince both. Finely mince the reserved onion half. In a large saucepan over medium heat, warm 2 tablespoons (30ml) of vegetable oil. Add minced garlic, tomatoes, pepper, onion, and a pinch of kosher salt. Cook, stirring frequently, until the mixture is softened and aromatic but not browned, about 10 minutes.
- Combine Broth and Sofrito: Remove the citrus zests from the broth and discard. Pour the broth into the saucepan with the sofrito. Add the reserved lime and grapefruit juices. Season the soup with kosher salt to taste. Keep warm.
- Fry Tortilla Strips: In a nonstick or cast iron skillet, heat the remaining 1/4 cup (60ml) vegetable oil over medium heat. Add the tortilla strips and stir frequently, frying until they are crisp and golden, about 3 minutes. Remove and drain on paper towels.
- Shred Chicken and Serve: Discard the skin and bones from the cooked chicken and shred the meat into bite-sized strips using forks or your fingers. Divide the shredded chicken among serving bowls and ladle the hot broth over it. Top with a handful of tortilla strips and a sprinkle of chopped cilantro. Garnish with lime wheels placed in the soup and serve with lime wedges on the side for squeezing.
Notes
- Sopa de Lima is a classic dish from Mexico’s Yucatán Peninsula, known for its bright and zesty chicken lime broth.
- Roasting the garlic and tomatoes adds a smoky depth to the sofrito base.
- Using bone-in, skin-on poultry helps enrich the broth’s flavor and body.
- Adjust the level of heat by selecting a Hungarian wax pepper or a milder green bell pepper.
- Crispy tortilla strips add delightful texture contrast in the soup.
- Traditionally served with fresh cilantro and extra lime wedges to brighten each bite.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of total soup)
- Calories: 326 kcal
- Sugar: 2 g
- Sodium: 853 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 51 mg
