Sopa De Lima (Mexican Lime Soup)

Name: Sopa De Lima (Mexican Lime Soup)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 9 cups chicken broth; 5 skinless, boneless chicken breast halves; 1 large red onion, quartered; 5 cloves garlic, chopped; 2 teaspoons dried oregano; 1 teaspoon salt; 1 teaspoon ground black pepper; 0.5 teaspoon dried thyme; 1 tablespoon vegetable oil; 4 green onions, chopped; 1 large green chile pepper, seeded and chopped; 2 large tomatoes, peeled and chopped; 6 limes, juiced; 0.5 lime; 0.5 cup chopped fresh cilantro; tortilla chips, for topping

4.7

(128)

95 Reviews

29 Photos

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.

Recipe by Amatre

Published on May 20, 2020

29

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Directions

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.
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.

Nutrition Facts (per serving)

217	Calories
7g	Fat
22g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 217
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	6%
Cholesterol 45mg	15%
Sodium 1693mg	74%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 18g
Vitamin C 49mg	244%
Calcium 77mg	6%
Iron 2mg	11%
Potassium 396mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.