Sopa de Lima

15 Comments

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.

Ingredients

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

tortillas

Method

  1. Begin heating pot on low heat with lid on.
  2. Prepare chicken and vegetables.
  3. Thinly cover bottom of pot with olive oil and turn heat to medium.
  4. When oil is heated add onions.
  5. Add garlic, chili pepper when onions are just beginning to turn transparent and stir.
  6. Add chicken, cilantro, chicken broth granules, lime juice, water, thyme, oregano and stir.
  7. Return lid to pot, turn up heat and bring to a boil.
  8. Turn down and simmer for 15 minuts with lid on pot.
  9. Remove from heat and transfer to Wonderbag.
  10. Cook for 4-6 hours.

To Serve

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.

Enjoy.

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15 thoughts on “Sopa de Lima”

  1. Garen says:

    I love cooking in my crockpot. The problem is I don’t have a lot of recipes.

    It’s sometimes kind of hard to get heirloom tomatoes here, though. If I can’t find heirloom ones what should I use as an alternative?

    Also, how well do you think it will be good for if I leave it in the refrigerator after making it?

    1. Vine-ripened tomatoes would be an alternative.

    2. Vine-ripened tomatoes would be the best alternative. You could also used canned; think that would be better than the gas-ripened hybrids. Because of the acidity of this recipe it would keep in the refrigerator maybe a week.

  2. Jeffrey Teo says:

    I have a crockpot, but have not been using it for a long tim. Your recipe and post reminded me that I still have this crockpot that I should take it out and try out your recipe. Can I use lemon instead of lime, which i thought they both taste quite the same?

    1. Yes, I think lemon would be fine. Sopa de Limon.

  3. CJ says:

    This recipe had my mouth watering! I love a good crockpot recipe, and I read that limes are great for the skin, full of vitamin c and antioxidents. Do you prepare the chicken with special herbs first, or just add it in with the soup ingredients? I look forward to trying a taste of Mexico.

    1. I just add the herbs in with the other soup ingredients.

  4. Yenge Eric says:

    Hello Suzanne, i am not used to this kind of dishes but the way you put it, i am already keen to have a taste.
    Your post is well elaborated and bet you keep up the good work, you will help a lot of people with your work.
    God bless you.

    1. Thank you. Blessing are always so nice to have.

  5. Satish says:

    Hi Suzanne,

    The other day i read an interesting post on keto diet and today is Chicken & Lime soup. I must tell you it looks quite delicious and i am sure it will be the same while eating as well. I have few questions to ask though:
    1) How do you make the broth, do you buy the canned or boxed broths ?
    2) Can we add few cubes of Avocados to it ?

    1. I use Herb Ox No Sodium Bouillon Granules. There is a link to it on my Chicken Noodle Soup recipe. I think avocados would be a great addition!

  6. Your presentation is very engaging and sets the mood for the recipe. This could be very popular! This recipe is very compelling.

  7. Theresa says:

    This soup sounds delightful! I think my husband will especially enjoy it. It’s always fun to try new recipes. Thanks so much for sharing.

  8. George says:

    Hey Suzanne,

    This Sopa de Lima looks delicios!
    Personally I’m not cooking very often, but you “catch” me with this soup.
    Thank you for your amazing step by step guaid, I will definitely try and I’ll let you know how it was…

  9. Zanne Winant says:

    You could put chicken and lime in just about anything, in my opinion.

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