Sopa de Lima

Nutrition · per serving

Steps

1. 1

   Slice the corn tortillas into thin strips. Pat the chicken breast dry. Halve the onion for the broth, lightly crush the garlic cloves, finely dice the onion and tomato for the soup, mince the garlic, slice the radishes, chop the cilantro, and zest and juice the limes. Keeping the zest separate from the juice helps preserve the lime's fresh aroma.

   4 small (about 100 g total) corn tortillas300 g chicken breast120 g, halved white onion4 cloves, lightly crushed garlic80 g, finely diced white onion100 g, finely diced tomato2 cloves, minced garlic4, thinly sliced radishes20 g, roughly chopped cilantrozest of 2 limes lime zest60 ml fresh lime juice1, cut into wedges lime
2. 2

   In a medium saucepan, combine the chicken broth, halved onion, crushed garlic, lime zest, bay leaf, peppercorns, salt, and chicken breast. Bring just to a gentle simmer over medium heat, not a boil, so the chicken stays tender and the broth remains clear. Cook for 14-16 minutes, until the chicken reaches 74°C at the thickest part.

   1 litre chicken broth120 g, halved white onion4 cloves, lightly crushed garliczest of 2 limes lime zest1 bay leaf1/2 tsp black peppercorns1 tsp fine salt300 g chicken breast
3. 3

   Lift out the chicken and let it rest for 5 minutes so the juices settle, then shred it into bite-size strands. Strain the broth and discard the solids. You should have a fragrant, lightly citrusy broth.

   300 g chicken breast
4. 4

   While the chicken cooks, heat the neutral oil in a frying pan over medium heat. Fry the tortilla strips in batches for 2-3 minutes until crisp and lightly golden, stirring often so they color evenly. Drain on paper and season with a small pinch of salt if you like.

   2 tbsp neutral oil4 small (about 100 g total) corn tortillas
5. 5

   In the same saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic, tomato, cumin, and oregano, and cook for 2-3 minutes more, until the tomato breaks down and the mixture smells sweet and savory rather than raw.

   1 tbsp olive oil80 g, finely diced white onion2 cloves, minced garlic100 g, finely diced tomato1/2 tsp ground cumin1/2 tsp dried oregano
6. 6

   Pour the strained broth back into the saucepan with the sautéed base and bring to a gentle simmer for 5 minutes to marry the flavors. Add the shredded chicken, half of the chopped cilantro, and the lime juice. Simmer for 1 minute only, then taste and adjust with the remaining salt as needed. Adding the lime at the end keeps the soup bright rather than bitter.

   1 litre chicken broth300 g chicken breast20 g, roughly chopped cilantro60 ml fresh lime juice1/2 tsp, or to taste fine salt
7. 7

   Ladle the hot soup into bowls. Top generously with crispy tortilla strips, sliced avocado, radishes, the remaining cilantro, and a lime wedge on the side. Serve immediately so the tortilla strips stay crisp and the contrast of hot broth and cool garnishes shines.

   4 small (about 100 g total) corn tortillas1 small, sliced avocado4, thinly sliced radishes20 g, roughly chopped cilantro5 g cilantro leaves1, cut into wedges lime

Origin & History

Sopa de Lima is a classic dish from the Yucatán Peninsula, where citrus, herbs, and poultry are central to regional cooking. The soup is known for its fragrant broth, shredded chicken, and crisp tortilla topping, balancing comfort with brightness. Its exact origins are debated, but it has long been one of the region's most recognizable and beloved soups.