Zesty Mexican Chicken Lime Soup – Bright, Brothy, and Refreshing

Mexican Chicken Lime Soup, also known as Sopa de Lima, is a vibrant and soul-soothing dish originating from the Yucatán region of Mexico. With its zesty lime flavor, savory chicken, and lightly spiced tomato broth, it’s a refreshing change from creamy or heavy soups.

Unlike richer stews, this soup is light, brothy, and tangy — perfect for warmer weather or when you’re craving something clean yet deeply flavorful. The addition of crispy tortilla strips and fresh garnishes takes it from simple to satisfying with every spoonful.

This is the kind of soup that nourishes and energizes, equally suited to a cozy dinner or a feel-good lunch.

Ingredients Overview

Chicken

Boneless, skinless chicken breasts or thighs are ideal here. Thighs bring more flavor and stay juicy during simmering, while breasts create a leaner broth. If you’re short on time, rotisserie chicken can be shredded and added at the end.

Broth

A flavorful chicken broth is the backbone of this soup. Homemade or low-sodium store-bought broth works well. To deepen the flavor, simmer the chicken in the broth with garlic, onion, and spices before adding the other ingredients.

Tomatoes

Fresh chopped tomatoes or canned diced tomatoes add a subtle richness and color. Fire-roasted tomatoes are especially good, adding a smoky layer that complements the lime beautifully.

Onion & Garlic

These aromatics form the flavor base of the soup. A quick sauté in oil brings out their sweetness and depth.

Jalapeño or Serrano Pepper

For a touch of heat, diced fresh jalapeño or serrano pepper is added to the soup. You can adjust the quantity depending on your heat preference or omit it for a milder version.

Lime Juice

The soul of this soup — freshly squeezed lime juice is stirred in just before serving to keep its tangy brightness intact. Avoid bottled lime juice, which can taste metallic or bitter.

Cilantro

Chopped fresh cilantro brings herbaceous balance and freshness. It can also be served on the side as a garnish for guests to adjust to taste.

Tortilla Strips

Corn tortillas are sliced, lightly fried or baked until crispy, and used as a topping. They absorb the broth slightly while maintaining crunch, giving each bite satisfying texture.

Optional Add-ins

• Avocado: Sliced or diced as a creamy topping.

• Queso fresco or Cotija: A sprinkle of salty cheese on top adds richness.

• Chayote or zucchini: For more veggie content.

• Black beans or corn: Stir in for extra fiber and flavor.

Step-by-Step Instructions

1. Cook the Chicken

Place 1 ½ lbs chicken breasts or thighs in a large pot with:

• 6 cups chicken broth

• ½ onion, halved

• 2 garlic cloves

• 1 teaspoon salt

Bring to a boil, then lower to a simmer. Cover and cook for 20–25 minutes until chicken is cooked through. Remove chicken and set aside. Strain and reserve the broth.

Shred the chicken using two forks once it’s cool enough to handle.

2. Build the Soup Base

In the same pot, heat 1 tablespoon oil over medium heat. Add:

• ½ cup diced onion

• 1 minced garlic clove

• 1 diced jalapeño or serrano (optional)

Sauté for 3–4 minutes until softened.

Stir in:

• 1 ½ cups diced tomatoes (fresh or canned)

• ½ teaspoon ground cumin

• ¼ teaspoon dried oregano

• Salt and pepper to taste

Cook for 5–7 minutes until tomatoes soften and deepen in color.

3. Combine and Simmer

Return the strained broth and shredded chicken to the pot. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes to meld the flavors.

Add the juice of 2–3 limes just before serving. Stir in chopped fresh cilantro.

Taste and adjust salt, lime, or spice as needed.

4. Make the Tortilla Strips

While the soup simmers, slice 4 corn tortillas into thin strips.

To fry: Heat ½ inch of vegetable oil in a skillet over medium-high heat. Fry strips in batches until golden and crispy. Drain on paper towels and sprinkle with salt.

To bake: Preheat oven to 375°F. Toss strips lightly with oil, spread on a baking sheet, and bake for 10–12 minutes until crisp.

Tips, Variations & Substitutions

Cooking Tips

• Add lime juice at the very end — cooking it too long dulls the flavor.

• Let the soup sit for a few minutes before serving to allow the flavors to deepen.

• Use tongs to remove onion and garlic from the broth after simmering for a clearer soup.

Variations

• Yucatán Style: Traditionally made with bitter lime and turkey, but chicken and Persian limes are common substitutions.

• Spicy Version: Use chipotle in adobo or add a few chili flakes.

• Chunkier Version: Add diced chayote, bell peppers, or zucchini for a vegetable-packed take.

Substitutions

• No fresh limes? Use a mix of lemon juice and orange juice for a similar tang.

• No tortillas? Serve with crispy tortilla chips or even rice.

• Low-carb: Skip the tortillas and add spiralized zucchini noodles or cauliflower rice.

Serving Ideas & Occasions

This zesty soup is refreshing and versatile — ideal for spring and summer meals, light dinners, or even as a soothing remedy when you’re feeling under the weather.

Serve it with:

• A simple green salad or Mexican slaw

• Grilled corn or elote

• A light michelada or lime agua fresca

It’s also a fun build-your-own soup at gatherings — set out bowls of toppings like avocado, cheese, tortilla strips, and hot sauce for guests to customize their bowl.

Nutritional & Health Notes

Mexican Chicken Lime Soup is naturally low in fat and carbs, high in protein, and filled with fresh ingredients. The lime juice provides vitamin C, while tomatoes offer antioxidants like lycopene.

The clear broth makes it hydrating and easy on the stomach, ideal for recovery meals or lighter eating. Adding vegetables like zucchini or chayote boosts fiber without increasing calories.

For a heartier meal, add black beans or brown rice — or keep it lean and light with just chicken and lime.

FAQs

Q1: Can I use rotisserie chicken?

Yes! Simply shred 2–3 cups of cooked rotisserie chicken and add it to the broth after the tomato base is prepared. It cuts cooking time significantly.

Q2: Can I make this in an Instant Pot?

Absolutely. Sauté the onion and garlic using the Sauté setting, then add chicken, broth, and spices. Cook on High Pressure for 10 minutes, then quick release. Stir in lime juice and cilantro at the end.

Q3: What’s the best lime for this soup?

Traditional Sopa de Lima uses a variety of lime native to the Yucatán that’s slightly bitter. Persian limes (the common supermarket type) work just fine. Always use fresh juice for the brightest flavor.

Q4: How long does it keep?

The soup will keep in the fridge for up to 4 days. Store lime juice and tortilla strips separately if possible to maintain texture and freshness when reheating.

Q5: Can I make it vegetarian?

Yes. Replace chicken broth with vegetable broth and use diced tofu or canned chickpeas as a protein substitute. The lime and tomato base still provides excellent flavor.

Q6: What kind of tomatoes should I use?

Fresh Roma tomatoes or canned fire-roasted diced tomatoes are great. Avoid overly acidic or watery varieties — a little depth and sweetness from the tomatoes balances the lime.

Q7: Is this soup spicy?

It can be! The spice level depends on your jalapeños or serranos. Remove seeds for less heat, or omit altogether. You can always serve it with hot sauce on the side.

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