Sopa de Lima
This recipe should serve at least 6 people well and can also be made in a traditional crockpot. This is a simple recipe for Sopa de Lima.
Sopa de Lima is also known as Chicken and Lime Soup. This was one of my favorite things to eat when I would visit the Mexican Yucatan.
My first time having this soup was on Isla Mujeres in a small open air palapa. This was before the island was built up like it is now. I remember Cancun when there was jungle, monkeys, coaties and parrots. You could walk down the beach and see very few other people. Nice memories for me.
I have seen other’s recipes for this and they include tortilla strips, but in the early days of my visits I don’t remember being served tortilla strips with this soup. However, I warm store bought tortillas in an air fryer and cut them into strips.
Heirloom tomatoes are used in most of my recipes because they are less acidic than hybrid tomatoes and sweeter too. The lime already adds acidity to this dish. However, you can use vine-ripened tomatoes. In fact you can use canned tomatoes.
My local co op nursery has told me that in “a couple of weeks” they will have heirloom tomato plants. We have a short growing season up here in the Pacific North West, but very long summer days. Once it gets just a little warmer they should do fine. And my local co op (and your’s too) should only sell plants that do well in your climate.
Please be sure to read my “This is Not Your Mother’s Crockpot” post for pot reccomendations if you are using a Wonderbag. This can be made in a regular slow cooker also.
1lb boneless and skinless chicken breasts cut into bite-sized pieces
juice of 1 lime
1TB garlic, minced
1TB fresh cilantro
4TB Herb Ox Sodium Free Chicken Broth Granules (this may be difficult to find so I have made a link for you)
1 med sweet yellow onion, roughly chopped
2TB fresh (or 1TB dried) spicy oregano, copped
1tsp black peper
1 large heirloom tomato, roughly chopped
6 C water
1/2TB fresh thyme, chopped
1 hot yellow pepper, seeded and diced almost to a mince
- Begin heating pot on low heat with lid on.
- Prepare chicken and vegetables.
- Thinly cover bottom of pot with olive oil and turn heat to medium.
- When oil is heated add onions.
- Add garlic, chili pepper when onions are just beginning to turn transparent and stir.
- Add chicken, cilantro, chicken broth granules, lime juice, water, thyme, oregano and stir.
- Return lid to pot, turn up heat and bring to a boil.
- Turn down and simmer for 15 minuts with lid on pot.
- Remove from heat and transfer to Wonderbag.
- Cook for 4-6 hours.
Serve with extra hot sauce of your choice and garnish each bowl with a lime wedge.
You may want to put tortilla strips on top of soup or simply eat as is.