Sopa de Lima
This Yucatecan soup is light yet deeply savory, with tender shredded chicken in a fragrant broth sharpened by fresh lime. Crisp tortilla strips and raw onion add contrast, while cilantro and habanero bring the unmistakable fresh, lively character of the dish.
Ingredients
Caldo y pollo
- 300 gboneless skinless chicken thighs
- 900 mlchicken stock
- 120 g, thinly slicedwhite onion
- 2, mincedgarlic cloves
- 120 g, dicedtomato
- 1 small, halvedhabanero
- 1 tspdried oregano
- 1/4 tspground cumin
- 1bay leaf
- 1 tsp, plus more to tastefine sea salt
- 1/4 tspblack pepper
To finish
- 60 mllime juice
- 1 tsplime zest
- 15 g, roughly choppedfresh cilantro
Paleo garnish
- 2 small (about 50 g total)cassava tortillas
- 15 mlavocado oil
Instructions
- 1
Slice the onion, mince the garlic, dice the tomato, halve the habanero, chop the cilantro, and cut the cassava tortillas into thin strips. Zest and juice the limes separately so the juice can be added at the end for a bright flavor.
- 2
Heat a medium soup pot over medium heat. Add the chicken stock, chicken thighs, half of the sliced onion, the garlic, tomato, habanero, oregano, cumin, bay leaf, salt, and black pepper. Bring to a gentle boil, then immediately lower to a steady simmer. Cook for 14-16 minutes, until the chicken is just cooked through and reaches 74°C at the thickest part.
- 3
While the soup simmers, heat the avocado oil in a small frying pan over medium heat. Fry the cassava tortilla strips for 1-2 minutes, turning once, until crisp and lightly golden. Drain briefly on a plate. Keep the heat moderate so they crisp before darkening.
- 4
Lift out the chicken and transfer to a board. Discard the bay leaf and, if you want milder heat, remove the habanero. Shred the chicken into bite-size pieces with two forks, then return it to the pot. Taste the broth and adjust salt if needed.
- 5
Turn off the heat. Stir in the lime juice, lime zest, most of the cilantro, and the remaining sliced onion. Adding the lime off the heat keeps its aroma fresh and prevents bitterness.
- 6
Ladle the soup into bowls and top with the crisp tortilla strips and the remaining cilantro. Serve immediately while the garnish stays crunchy.
Nutrition per serving
Notes
- •Traditional Sopa de Lima is often served with fried corn tortilla strips, but cassava tortillas keep this version aligned with a paleo menu.
- •For a clearer broth, simmer gently rather than boiling hard; vigorous boiling can make the soup cloudy and tighten the chicken.
- •If you prefer more heat, finely mince a little of the cooked habanero back into the soup just before serving.
- •A few thin lime slices can be added at the table, but avoid simmering them too long or the pith may add bitterness.
Background
Sopa de Lima is a classic dish from Yucatán, where citrus, oregano, chile, and poultry are central to regional cooking. It reflects the peninsula’s layered culinary heritage, blending Indigenous Maya ingredients with Spanish influences into a bright, aromatic soup. The defining lime fragrance sets it apart from other Mexican chicken soups.
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