Sopa de Lima (Mexican Lime Chicken & Tortilla Soup): A Bright, Zesty Classic

Introduction

Sopa de Lima, or Mexican Lime Chicken & Tortilla Soup, is a beloved dish from the Yucatán Peninsula that perfectly balances tangy lime, tender chicken, and crispy tortilla strips in a fragrant, flavorful broth. Light yet deeply satisfying, this soup is an expression of Mexican comfort food — simple ingredients brought together with care to create bold, refreshing flavors.

The key to Sopa de Lima is its delicate harmony between citrusy lime and savory chicken broth. The soup is typically garnished with fresh lime wedges, crunchy fried tortilla strips, and fragrant herbs, creating a vibrant, textural contrast in every bite. It’s the kind of meal that soothes the soul while awakening the palate — comforting, nourishing, and unmistakably bright.

Whether served as a light lunch, a starter for a festive dinner, or a cozy weeknight meal, Sopa de Lima captures the essence of Yucatecan cuisine with its vibrant flavor profile and minimal effort.

Origins & Cultural Background

The dish originates from the Yucatán Peninsula of Mexico, a region known for its distinctive Mayan-influenced cuisine. The abundance of limes in the area led to the creation of this regional specialty. Traditionally, locals use Yucatán limes — small, aromatic, and slightly tart — but the dish can easily be adapted using key limes or regular limes found elsewhere.

The combination of lime, shredded chicken, and lightly fried tortillas reflects the Yucatán’s approach to cooking: fresh, wholesome ingredients enhanced by simple, time-honored techniques. Unlike heavier soups, Sopa de Lima feels both restorative and refreshing, making it a year-round favorite in both tropical and temperate climates.

Why You’ll Love This Recipe

Bright and refreshing: Lime juice adds a fresh, tangy twist to classic chicken soup.
Comforting yet light: Perfect for when you crave warmth without heaviness.
Crispy tortilla topping: Adds crunch and texture to every bite.
Simple ingredients, bold flavor: Pantry staples and fresh produce come together beautifully.
Customizable: Easily adjust the spice level or add your favorite toppings.
Meal-prep friendly: Keeps well and tastes even better the next day.

Ingredients & Equipment

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 jalapeño or serrano pepper, diced (optional for heat)
1 teaspoon ground cumin
½ teaspoon smoked paprika
6 cups chicken broth (preferably homemade or low-sodium)
2 boneless, skinless chicken breasts (or thighs)
3 medium tomatoes, diced
1 cup corn kernels (optional, for added sweetness)
2 limes (juice and zest)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
4 corn tortillas, cut into strips and lightly fried or baked until crisp

Optional Garnishes

Avocado slices
Extra lime wedges
Diced red onion
Crumbled queso fresco or shredded cheese

Equipment

Large pot or Dutch oven
Tongs or slotted spoon
Knife and cutting board
Frying pan for tortilla strips

Step-by-Step Instructions

Step 1: Prepare the Broth

Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and jalapeño. Sauté for 3–5 minutes until fragrant and softened. Stir in cumin and smoked paprika, allowing the spices to bloom for about 30 seconds.

Step 2: Add Chicken and Tomatoes

Add diced tomatoes to the pot and cook for 5 minutes, stirring occasionally, until they soften and release their juices. Pour in chicken broth and add the raw chicken breasts. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through.

Step 3: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the broth, stirring to combine.

Step 4: Add Lime and Season

Add lime juice, lime zest, salt, and black pepper to taste. Adjust the acidity to your liking — some prefer a subtle citrus note, while others love a stronger lime punch.

Step 5: Prepare the Tortilla Strips

While the soup simmers, heat a bit of oil in a skillet over medium heat. Add tortilla strips and fry until golden and crisp, then transfer to a paper towel to drain excess oil. Alternatively, bake the strips at 375°F (190°C) for 8–10 minutes until crisp.

Step 6: Assemble and Serve

Ladle the soup into bowls and top each serving with crispy tortilla strips, fresh cilantro, avocado slices, and a squeeze of lime. Serve immediately while hot.

Chef’s Tips & Variations

Use rotisserie chicken: For a quicker version, shred pre-cooked chicken and add it during the final simmer.
Vegetarian option: Replace chicken broth with vegetable broth and add chickpeas or black beans for protein.
Extra depth: Add a dash of chipotle powder or roasted red pepper for smokiness.
Make it heartier: Stir in cooked rice, quinoa, or corn for a more filling soup.
Control the spice: Remove seeds from jalapeños for milder heat, or omit entirely.

Serving Suggestions

Sopa de Lima shines on its own, but it pairs beautifully with Mexican rice, fresh guacamole, or a simple side salad. The contrast between the hot, tangy soup and the cool, creamy avocado topping creates a perfect balance of textures and temperatures.

Serve it in wide bowls so the tortilla strips stay partially crisp and the garnishes can float attractively on top. Add a wedge of lime on the side for guests who want an extra splash of citrus.

Storage & Meal Prep

Refrigeration: Store leftover soup in an airtight container for up to 4 days.
Freezing: The broth freezes well for up to 3 months (omit the tortilla strips until serving).
Reheating: Warm gently over medium heat and add fresh lime juice and tortilla strips just before serving.
Meal prep tip: Keep garnishes separate and assemble each portion right before eating to maintain freshness and texture.

Health Benefits

Sopa de Lima isn’t just delicious — it’s nourishing too. The lime provides a boost of vitamin C, while chicken adds lean protein and essential nutrients. Garlic and onion contribute antioxidants, and the light broth helps with hydration and digestion. This makes it a restorative choice when you’re feeling under the weather or just craving something wholesome and bright.

Frequently Asked Questions

Can I use bottled lime juice?
Fresh lime juice is highly recommended for the best flavor, but bottled juice can work in a pinch — just use less, as it’s often more acidic.

What type of tortilla works best?
Corn tortillas provide the best texture and flavor for this soup. Flour tortillas tend to become soggy.

Can I make this soup spicy?
Yes! Add diced serrano peppers or a few dashes of hot sauce for extra heat.

Can I add vegetables?
Absolutely. Zucchini, bell peppers, or spinach make excellent additions without changing the overall flavor profile.

Conclusion

Sopa de Lima (Mexican Lime Chicken & Tortilla Soup) is a stunning blend of tangy, savory, and crunchy elements that exemplify the vibrancy of Yucatecan cuisine. It’s a dish that brings together comfort and freshness in one bowl — aromatic broth, tender chicken, crisp tortillas, and a burst of citrus.

Perfect for any season, this soup offers a bright, warming taste of Mexico’s culinary soul. Whether enjoyed as a starter or main course, Sopa de Lima is sure to become a staple for anyone who loves fresh, bold, and comforting meals.

Sopa de Lima Mexican Lime Chicken & Tortilla Soup