Description
Sopa De Lima is a traditional Mexican lime soup from the Yucatan region, featuring a flavorful broth infused with lime juice, shredded chicken, and aromatic spices. This hearty and tangy soup is garnished with crispy fried tortilla strips, diced avocado, and fresh cilantro, making it a vibrant and comforting dish perfect for any occasion.
Ingredients
Scale
Sopa De Lima Soup
- 1 tablespoon olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 large tomato, diced
- 1/4 cup fresh lime juice (about 2 to 3 limes)
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Toppings
- 6 small corn tortillas, cut into thin strips
- Vegetable oil for frying
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the soup base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
- Add aromatics: Stir in the minced garlic and chopped jalapeño. Cook for 1 minute until fragrant to release their aromas.
- Season the broth: Add the dried oregano and ground cumin to the pot, cooking for another 30 seconds to toast the spices and enhance the flavor.
- Simmer the soup: Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the cooked shredded chicken and diced tomato, then reduce heat to low and let simmer for 15 minutes to meld the flavors together.
- Fry tortilla strips: While the soup simmers, heat about 1 inch of vegetable oil in a small skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, approximately 1 to 2 minutes per batch. Transfer them to a paper towel-lined plate to drain excess oil.
- Finish the soup: Once simmered, stir the fresh lime juice, salt, and black pepper into the soup. Taste and adjust the seasoning as needed to balance the tartness and spice.
- Serve: Ladle the hot soup into bowls and top each serving with crispy tortilla strips, diced avocado, and chopped fresh cilantro for added texture and freshness.
Notes
- For a richer, deeper flavor, use homemade chicken stock instead of store-bought broth.
- Add a pinch of smoked paprika to the soup for a subtle smoky undertone.
- Add lime juice at the end of cooking to preserve its bright and fresh citrus flavor.
- Store leftovers without the crispy tortilla strips and avocado toppings; add fresh garnishes when reheating and serving.
