Lime Soup Recipe (Sopa de Lima)

Lime soup in white bowl, garnished with cilantro, habanero peppers and lime

5 from 4 votes

Lime Soup Recipe (Sopa de Lima)

With a deeply complex broth touched with sweet, aromatic spices and plenty of fresh lime, Lime Soup is a favorite in our household. Fresh cilantro, chilies and lime take this humble pot of chicken soup to the next level, amplifying its flavor for an easy, nourishing meal.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: Mexican

Servings: servings

Calories: 280kcal

Author: Jenny

Equipment

cast iron skillet
Large, Heavy Pot

Ingredients

For the Crispy Tortilla Strips

3 (6-inch) corn tortillas
lard (for frying)
fine sea salt (as needed)

For the Broth

1 bay leaf
6 allspice berries
1 ceylon cinnamon stick
2 whole cloves
½ medium white onion
4 cloves garlic
6 cups chicken broth
1 pound boneless, skinless chicken breasts

For the Sofrito

3 tablespoons lard
1 medium red bell pepper (cored, seeded, and chopped fine)
1 medium yellow bell pepper (cored, seeded, and chopped fine)
½ medium white onion (chopped fine)
3 medium Roma tomatoes (cored, seeded, and chopped)

To Finish the Soup

1 medium lime (juiced, plus additional sliced limes to serve)
fine sea salt (as needed)
reserved fried tortilla chips
3 habañero peppers (seeded and thinly sliced)
fresh cilantro (to serve)
avocado (to serve)

Instructions

To prepare the tortilla strips

Slice the tortillas in thin strips about ¼-inch wide.
Heat enough lard over medium-high heat to fill a cast-iron skillet by about ½ inch. When it melts, drop a strip of tortilla into the hot oil. If it bubbles rapidly, your oil is ready.
Work in small batches so that you don't overcrowd the pan, and fry the tortilla strips until crispy. Drain on a plate lined with a paper towel, sprinkle with salt, and set them aside while you finish the soup.

To prepare the broth

Heat a heavy-bottomed soup pot over medium-high heat for a few minutes until you can feel the heat radiating from the pan when you hold your hand above it. Place the bay leaf, allspice berries, cinnamon stick, cloves, onion and garlic in the pan. Allow them to toast in the hot pan, moving occasionally, until fragrant and a bit charred - about 4 or 5 minutes. Pour in the broth. When the broth begins to boil, tip in the chicken breasts and then turn the heat down to medium-low. Cook the chicken breasts until they reach an internal temperature of 165 F, and are opaque throughout.
Remove the chicken from the broth and set it on a cutting board. Strain the broth, discarding the solids.
Shred the chicken finely, and set it aside.

To prepare the sofrito

Rinse the soup pot and wipe it out. Then heat 3 tablespoons lard in the pot over medium heat, when it melts, stir in the bell peppers, onion and tomatoes. Fry them together until deeply fragrant and softened, about 12 minutes.

To finish the soup

Pour the broth into the finished sofrito, and add the shredded chicken. Let the soup simmer for about 20 minutes, then pour in the fresh lime juice and adjust seasoning with salt.
Ladle the soup into bowls, and serve with chopped fresh cilantro, a handful of tortilla strips, a few slices of lime, habaneros, and chopped avocado, if you like.

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