Sopa de Lima

Nutrition · per serving

Steps

1. 1

   Put the chicken breast, chicken stock, halved onion, crushed garlic, dried oregano, peppercorns, salt, and bay leaf into a saucepan. Bring gently to a simmer over medium heat, then lower the heat and cook very softly for 18 to 20 minutes, skimming if needed, until the chicken is just cooked through. A gentle simmer keeps the broth clear and the chicken tender.

   300 g skinless chicken breast1 litre chicken stock, low-salt120 g white onion, halved3 garlic cloves, lightly crushed1 tsp dried oregano1/2 tsp black peppercorns1 tsp, plus more to taste fine sea salt1 bay leaf
2. 2

   While the broth simmers, cut the corn tortillas into thin strips. Toss with olive oil, spread on a tray or in a wide frying pan, and bake at 200°C or toast in the pan for 8 to 10 minutes until crisp and golden. Stir once or twice so they colour evenly without burning.

   4 small, about 100 g total corn tortillas1 tbsp olive oil
3. 3

   Lift out the chicken and set it aside until cool enough to handle. Strain the broth, discarding the solids, and keep the clear broth warm. Shred the chicken into bite-size strands; this texture looks beautiful in the finished bowl and catches the broth well.

4. 4

   In a clean pot, heat olive oil over medium heat. Add the sliced onion and cook for 5 to 6 minutes until softened and lightly golden at the edges. Add the diced tomatoes and minced garlic, then cook for 6 to 8 minutes, stirring often, until the tomatoes break down and the mixture turns slightly jammy.

   1 tbsp olive oil100 g white onion, finely sliced250 g roma tomatoes, diced2 garlic cloves, minced
5. 5

   Stir in the ground cumin, dried oregano, and lime zest for 30 seconds, just until fragrant. Do not brown the garlic or spices here, or the soup can taste harsh instead of bright.

   1/2 tsp ground cumin1/2 tsp dried oreganofrom 1 lime lime zest
6. 6

   Pour the strained broth into the tomato base and bring to a gentle simmer. Add the shredded chicken, then cook for 5 minutes so the flavours meld. Taste and adjust with more salt if needed.

   1 tsp, plus more to taste fine sea salt
7. 7

   Turn off the heat and stir in the fresh lime juice. Adding it off the heat keeps the citrus vivid and floral rather than dull. Let the soup stand for 2 minutes before serving.

   60 ml fresh lime juice
8. 8

   Ladle the soup into warm bowls. Top with the crisp tortilla strips, fresh coriander, lime slices, red chilli if using, and avocado. Serve right away so the contrast between the hot broth and crunchy topping stays sharp.

   20 g fresh coriander, roughly chopped1 lime, thinly sliced1 small, optional fresh red chilli, thinly sliced1 small, about 120 g avocado, diced

Origin & History

Sopa de Lima is a classic soup from Yucatán in southeastern Mexico, known for its fragrant broth and distinctive citrus finish. It reflects the region’s blending of local ingredients, Spanish influences, and a love of bright, savoury flavours. The traditional garnish of crisp tortilla strips adds both texture and a familiar touch from the Mexican kitchen.