Go Back

Sopa de Lima (Traditional Yucatecan Lime Soup)

A bright, aromatic chicken soup from the Yucatán region of Mexico, finished with fresh lime juice and topped with crispy tortilla strips. Light, comforting, and deeply flavorful without being heavy or spicy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: Mexican, Yucatecan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb bone-in chicken thighs or drumsticks
  • 6 cups water or light chicken broth
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 medium tomatoes chopped
  • 1 whole clove
  • 2 whole allspice berries
  • 1 bay leaf
  • Salt to taste
  • ¼ cup fresh lime juice about 2–3 limes
  • 6 corn tortillas cut into thin strips
  • Vegetable oil for frying
  • Fresh cilantro for garnish
  • Lime slices for serving

Method
 

  1. Heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  2. Add the garlic and cook for 30 seconds until fragrant. Stir in the chopped tomatoes and cook until they break down and form a soft base, about 5–7 minutes.
  3. Pour in the water or chicken broth. Add the clove, allspice berries, and bay leaf. Bring to a gentle simmer.
  4. Add the chicken pieces to the pot. Simmer uncovered for 20–25 minutes, until the chicken is fully cooked and tender.
  5. Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the soup.
  6. Turn off the heat. Add the fresh lime juice gradually, tasting as you go. Season with salt to taste.
  7. In a small pan, heat vegetable oil and fry the tortilla strips until golden and crisp. Drain on paper towels.
  8. Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime slices on the side.

Notes

  • Always add lime juice after turning off the heat to prevent bitterness.
  • Use fresh lime juice only—bottled juice will ruin the flavor.
  • Clove and allspice should be subtle; remove them before serving if desired.
  • Store soup and tortilla strips separately to maintain texture.
  • For a lighter version, bake the tortilla strips instead of frying.