Name: Mexican Chicken Lime Soup (Sopa de Lima)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, seeded and finely chopped; 1 jalapeño pepper, seeded and finely chopped (optional, for a little heat); 1 teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon chili powder; 6 cups chicken broth (low-sodium preferred); 2 boneless, skinless chicken breasts (about 1 pound total); 1 (15-ounce) can diced tomatoes, undrained; 1 (4-ounce) can mild green chilies, undrained; Juice of 2-3 limes (start with 2, add more to taste); Salt and freshly ground black pepper to taste; Fresh cilantro, chopped, for garnish; Tortilla strips or crushed tortilla chips, for garnish; Avocado, diced, for garnish (optional); Sour cream or plain Greek yogurt, for garnish (optional)

Description

A bright and flavorful Mexican Chicken Lime Soup (Sopa de Lima) made with tender chicken, fresh vegetables, and a zesty lime broth. This comforting soup is easy to make and perfect for any occasion.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely chopped (optional, for a little heat)
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
6 cups chicken broth (low-sodium preferred)
2 boneless, skinless chicken breasts (about 1 pound total)
1 (15-ounce) can diced tomatoes, undrained
1 (4-ounce) can mild green chilies, undrained
Juice of 2–3 limes (start with 2, add more to taste)
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped, for garnish
Tortilla strips or crushed tortilla chips, for garnish
Avocado, diced, for garnish (optional)
Sour cream or plain Greek yogurt, for garnish (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Stir in the minced garlic, red bell pepper, and jalapeño (if using). Cook for another 5 minutes, until the peppers begin to soften.
3. Add the cumin, oregano, and chili powder. Stir well and cook for 1 minute until fragrant.
4. Pour in the chicken broth, add the chicken breasts, diced tomatoes, and green chilies. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
5. Carefully remove the chicken breasts from the pot. Let them cool slightly, then shred or dice them into bite-sized pieces.
6. Return the shredded chicken to the pot. Stir in the fresh lime juice. Start with the juice of 2 limes and taste, adding more if you desire a tangier soup.
7. Season the soup generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
8. Ladle the hot soup into bowls and garnish with fresh cilantro, tortilla strips, and any other desired toppings.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: Estimated 250-300 calories (without garnishes)
Sugar: Estimated 7g
Sodium: Estimated 800-1000mg (depending on broth)
Fat: Estimated 10g
Carbohydrates: Estimated 15g
Fiber: Estimated 3g
Protein: Estimated 25g