Sopa de Lima
Yucatán's fragrant lime soup — a clear chicken broth with shredded chicken, tomatoes, and charred aromatics, served with fried tortilla strips and lime wedges.
About This Recipe
Sopa de lima is the signature soup of the Yucatán peninsula — a clear, fragrant chicken broth brightened with the unique lime of the region (lima, smaller and more aromatic than regular limes) and deepened by charred aromatics. The combination of the smoky, savoury broth with the citrus and crispy tortilla strips is one of the most refreshing and distinctive soups in Mexican cooking.
Ingredients
Serves 4
- 500 gchicken breast
- 2 largelimes(juice and zest)
- 2 mediumtomatoes(charred and diced)
- 1 largeonion(half charred, half finely diced)
- 4 clovesgarlic(charred)
- 1 largegreen pepper(charred and diced)
- 1.5 litrechicken stock
- 2 tbspoil
- 4corn tortillas(cut into strips, fried)
- 1 tspdried oregano
- 1 tspsalt
- 1 tspblack pepper
Instructions
- 1
Poach chicken
Simmer chicken in stock 20 min. Remove and shred. Reserve stock.
- 2
Char aromatics
Char tomato, half the onion, garlic, and green pepper directly over flame or in a dry pan.
- 3
Sauté base
Dice charred veg. Sauté with remaining raw onion in oil 5 min. Add oregano.
- 4
Simmer
Add reserved stock and sautéed veg. Simmer 15 min. Add lime juice and zest.
- 5
Serve
Add shredded chicken. Ladle into bowls. Top with fried tortilla strips and fresh lime wedges.
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Pro Tips
- →
Char the vegetables until properly blackened — that smoky depth is what sets this soup apart.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.
Variations
- •
Add avocado slices on top
- •
Use turkey instead of chicken
- •
Include black beans for substance
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate broth and chicken up to 3 days. Fry tortilla strips fresh and add just before serving.
History & Origin
Sopa de lima is a traditional Mayan dish from the Yucatán, reflecting the ancient lime cultivation of the region. The Yucatán peninsula's isolation — separated from central Mexico by jungle — preserved a distinct culinary identity, and sopa de lima is one of its defining dishes.
Frequently Asked Questions
What makes this different from regular chicken soup?
The charred aromatics and bold lime give it the distinctive smoky-citrus character of Yucatecan cooking.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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