Sopa de Lima (Yucatecan Lime and Chicken Soup)
Why this recipe works
- Clear, savoury broth: Simmering bone-in chicken with onion, garlic and bay leaves creates a broth with depth while keeping the soup light.
- Fresh lime balance: Adding lime juice off the heat preserves its bright citrus character and prevents the broth from tasting bitter.
- Crisp finishing contrast: Fried tortilla strips added at the table give the soup a light crunch against the tender chicken and clear broth.
Get the most out of this recipe
Authenticity notes
- Yucatecan character: Sopa de lima is associated with the Yucatán, where a fragrant citrus note is central to the dish’s identity.
- Broth first: The flavour comes from a gently simmered chicken broth rather than a thick sauce or heavy seasoning base.
- Tortilla strips: Crisp corn tortilla strips are a classic finishing touch, adding texture without weighing down the soup.
Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs give the broth more body and flavour than very lean cuts.
- Lime to taste: Add the lime juice gradually and taste as you go; the soup should be bright, not sharply sour.
- Tortilla strips: Cut the tortillas thinly and fry in small batches so they crisp evenly.
Make-ahead tips
- Make the soup ahead: The broth and shredded chicken can be cooked ahead, cooled quickly and refrigerated in a sealed container.
- Keep toppings crisp: Store tortilla strips separately at room temperature and add them only when serving.
- Refresh after reheating: Reheat the soup until piping hot, then add a fresh squeeze of lime if the citrus flavour has softened.
Common mistakes
- Boiling the broth hard: Keep the soup at a gentle simmer; vigorous boiling can make the broth cloudy and the chicken less tender.
- Adding lime too early: Stir in the lime juice after the soup comes off the heat to keep the flavour clean and fresh.
- Adding tortilla strips too soon: Add the strips just before serving so they stay crisp rather than softening in the broth.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onion. Lightly crush the garlic cloves. Juice the limes and set the juice aside.
- In a stockpot, combine the chicken thighs, chicken stock, onion, garlic and bay leaves. Bring to a gentle simmer, skimming any foam, then cook for 25 to 30 minutes until the chicken is tender and cooked through.
- Lift out the chicken with a slotted spoon and leave to cool briefly. Remove and discard the skin and bones, then shred the meat into bite-sized pieces. Strain the broth back into the pot, discarding the bay leaves and aromatics.
- Stir the ground cumin into the hot broth and return the shredded chicken to the pot. Simmer for 3 to 5 minutes so the flavours come together, then take the pot off the heat. Stir in the lime juice, tasting as you go so it stays bright.
- Cut the corn tortillas into thin strips. Heat the vegetable oil in a small saucepan over medium-high heat, then fry the tortilla strips in batches for 1 to 2 minutes until crisp and lightly golden. Drain on a plate and serve the soup hot, topped with the tortilla strips.
Recipe notes
Tips
- Keep the simmer gentle so the broth stays clear and the chicken stays tender.
- Add the lime juice off the heat to keep the flavour fresh and prevent bitterness.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the chicken is cooked until piping hot throughout.
Substitutions
- Replace Chicken thighs with Chicken breast for a leaner soup; simmer until just cooked, then shred.
- Replace Vegetable oil with Canola oil for frying the tortilla strips.
- Replace Ground cumin with Curry powder for a warmer, more aromatic twist.
Storage
- Refrigerate up to 3 days
- Cool the soup quickly and refrigerate in a sealed container. Store tortilla strips separately at room temperature and add just before serving. Reheat the soup in a saucepan over medium heat until piping hot; add a fresh squeeze of lime after reheating if you like.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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