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Sopa De Lima (Mexican Lime Soup)


"Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top."
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1 h 5 m servings 217 cals
Original recipe yields 8 servings

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  1. Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
  2. Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 217 calories; 7.2 g fat; 21.8 g carbohydrates; 18.3 g protein; 45 mg cholesterol; 1693 mg sodium. Full nutrition

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Read all reviews 68
  1. 89 Ratings

Most helpful positive review

I sliced and sauteed the chicken with onion and garlic in a dutch oven then added some diced jalapeno, frozen corn, fresh carrots and celery. Added ground cumin, paprika, along with the oregano....

Most helpful critical review

I followed the recipe exactly and the aftertaste was far too bitter for us. I really wanted to love this as it was easy to prepare and very healthy. I ate one bowl and threw out the rest. Maybe ...

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I sliced and sauteed the chicken with onion and garlic in a dutch oven then added some diced jalapeno, frozen corn, fresh carrots and celery. Added ground cumin, paprika, along with the oregano....

This was very light and delicious! I did not have 6 limes so, I just grated some lime peel into the soup when I boiled the chicken and it turned out great! I love the stong lime flavor in this...

My husband and I absolutely loved this soup! I added one jalapeno (seeded and chopped). Served it with lowfat sour cream and queso fresco. Wonderful flavors and very filling!

This was very yummy with two additions...I used shrimp instead of chicken and also put fresh corn, cut from the cobb, into the soup. It only needed about 3 1/2 limes...quite limey so use caution...

Fantastic soup and flavor. I love fresh lime and cilantro. One thing we might add next time is hominy to add a bit more substance to it.

Very Tasty indeed.... I think a little tequila wouldn't hurt !

Amazing!! So refreshing! I didn't use fresh tomatoes, I used Rotel and a can of green chiles to save time. Also, I added corn niblets, rice and carrots for my tasting. I make a pot EVERY WEE...

I like the flavor of this soup alot. I sauteed the onion, garlic and chicken together before adding it to the chicken stock. I know you're thinking it's too much lime but it's not - the flavor...

I used a poblano pepper... This is by the far the best Mexican-style soup I've found on this website. Thank you for sharing this!