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
Scale
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
