Sopa de Lima (Yucatán-Style Lime Soup) Recipe

If you haven’t tried a traditional Mexican chicken soup with a tangy twist, you’re in for a treat with this Sopa de Lima (Yucatán-Style Lime Soup) Recipe. It’s bright, aromatic, and packed with flavors that remind me of warm days and family dinners spent sharing stories. This recipe has quickly become one of my favorites, and I can’t wait to share all the tips and tricks I’ve picked up to help you make it just right in your own kitchen.

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Ingredients You’ll Need

I love that this recipe calls for fresh, simple ingredients that build layers of flavor—from fragrant bay leaves to the bright kick of lime and grapefruit zest. When shopping, opt for the freshest citrus you can find; it makes a world of difference in the soup’s brightness.

• Limes: Use fresh limes for zest and juice to get that signature tartness; avoid bottled juice here.
• Grapefruit: Adds a subtle, slightly sweet bitterness that balances nicely with the limes.
• White or yellow onion: Unpeeled to add body and a bit of sweetness during broth-making.
• Chicken or turkey breasts (bone-in, skin-on): Gives the broth deep flavor and richness.
• Garlic cloves: Roasting half of them adds smoky depth that’s a game-changer.
• Spices (bay leaves, cloves, cinnamon stick, allspice, black peppercorns, Mexican oregano): These bring warm, aromatic notes that transport you straight to Yucatán.
• Chicken stock: Use low-sodium if store-bought, or homemade if you can – this is the soup’s backbone.
• Roma tomatoes: Roasting intensifies their natural sweetness.
• Vegetable oil: For sautéing and crisping tortilla strips.
• Hungarian wax pepper or green bell pepper: Finely minced for a gentle heat and fresh pepper flavor.
• Kosher salt: To taste, but always start small—you can add more later.
• Corn tortillas: Cut into strips and fried for crunch and texture.
• Fresh cilantro: Roughly chopped to add an herbal brightness at serving time.

Variations

While I love this traditional approach, I’m all for making this Sopa de Lima (Yucatán-Style Lime Soup) Recipe your own. Feel free to experiment with the heat level or even swap proteins depending on your cravings.

• Spicy Kick: I once added a few slices of fresh jalapeño to the sofrito for a bit more heat – my spice-loving friends loved it.
• Vegetarian Version: Swap chicken stock with rich vegetable broth and roast extra vegetables like zucchini or mushrooms for depth.
• Seafood Twist: Some Yucatán cooks add shrimp instead of chicken; if you try it, add seafood near the end to avoid overcooking.
• Gluten-Free: This recipe is naturally gluten-free if you use corn tortillas—just double-check the labels!

How to Make Sopa de Lima (Yucatán-Style Lime Soup) Recipe

Step 1: Prepare the Citrus Components

First things first, grab your vegetable peeler and gently remove four 2-inch strips each of lime and grapefruit zest. Then juice two whole limes and the grapefruit, saving about 2 tablespoons of each juice for the soup. I love doing this step early because it lets those bright citrus oils really shine in the final dish. If your citrus feels dry, grab one more lime—you want plenty of fresh juice on hand!

Step 2: Make the Broth with Chicken and Spices

Next, slice your onion in half, keeping the peel on one half for a natural sweetness during simmering. In a large pot, add this onion half, chicken or turkey breasts with bone and skin, 4 peeled garlic cloves, bay leaves, cloves, cinnamon stick, allspice, peppercorns, and oregano. Pour in your chicken stock, topping up with water as needed so everything is just covered. Bring the pot to a gentle simmer over medium heat, then reduce to keep it steaming but not boiling — this helps keep the broth clear and flavorful. Cook for about 30 minutes, turning the meat occasionally and checking that the internal temperature hits 150°F (66°C). This low and slow step is key—I learned that rushing this step results in a bland broth, so patience really pays off here.

Step 3: Strain Broth and Let Citrus Zests Steep

Carefully remove the cooked chicken with tongs and set it in a bowl. Strain the broth through a fine-mesh sieve into a heatproof container. Toss the lime and grapefruit zest strips into the broth and let them steep while you move on to the next step. If your broth is less than a quart after straining, top it up with a bit of hot water—consistency is important for that perfect flavor balance.

Step 4: Roast Garlic and Tomatoes for Sofrito

This roasting step is where the magic happens. Thread the remaining 4 garlic cloves on a skewer and char them over a direct flame until they’re nicely blackened—about 3 minutes. For those without a gas stove, roasting in a dry skillet while tossing frequently works well. Then, roast the tomatoes the same way until their skins blister and blacken. Peeling the skins off both the garlic and tomatoes before mincing is essential; those smoky flavors really transform the soup. Don’t skip this—my first version without roasting tasted flat!

Step 5: Cook Sofrito and Combine with Broth

Now finely mince the roasted garlic and tomatoes along with the reserved onion half. Heat 2 tablespoons of vegetable oil in a large pan over medium heat, then add the minced ingredients with the finely minced Hungarian wax or green pepper and a pinch of salt. Cook gently for about 10 minutes until softened but not browned—keep stirring so nothing sticks! Pour in your citrus-zested broth and add the 2 tablespoons each of reserved lime and grapefruit juice. Give it a taste and season with salt as needed. I like mine just a tad salty to highlight the lime’s brightness.

Step 6: Crisp the Tortilla Strips

Heat the remaining vegetable oil in a skillet over medium heat and toss in your cut corn tortilla strips. Stir and toss frequently until mostly crisp and golden, about 3 minutes. Drain them on paper towels and resist the urge to eat them all before serving—they add irresistible texture that your soup needs!

Step 7: Shred Chicken and Serve

Finally, use your fingers or two forks to shred the chicken meat into bite-size pieces, discarding bones and skin. Divide the meat among your bowls, ladle the hot broth over the top, add a handful of crispy tortilla strips, and sprinkle with fresh cilantro. Cut the last lime in half—use one half for wheels inside the soup and serve the other half as wedges to squeeze in at the table. This finishing touch is what really pulls the whole dish together.

How to Serve Sopa de Lima (Yucatán-Style Lime Soup) Recipe

Garnishes

I almost always add fresh cilantro and plenty of tortilla strips for crunch. Lime wheels in the soup brighten the bowl visually and flavor-wise. Sometimes, I’ll add a few thin slices of avocado to mellow the tartness—my family goes crazy for that little twist!

Side Dishes

This soup is perfect on its own but pairs wonderfully with simple sides like warm corn tortillas, a light Mexican-style slaw, or a fresh avocado salad. It’s such a crowd-pleaser that sometimes I keep it the star by itself!

Creative Ways to Present

For dinner parties, I like serving Sopa de Lima in colorful ceramic bowls with lime wedges arranged on the side and fresh cilantro leaves sprinkled just before serving. Adding a miniature lime wheel on the rim of each bowl adds a charming, rustic touch that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I store leftover broth and shredded chicken separately in airtight containers in the fridge for up to 3 days. Keeping the crispy tortilla strips aside prevents them from going soggy. When ready to eat, just reheat the broth and chicken, then add fresh tortilla strips on top.

Freezing

I’ve frozen the broth and shredded chicken together before, but I avoid freezing the tortilla strips since they don’t re-crisp well. When you thaw, do it overnight in the fridge and gently reheat on the stove.

Reheating

Reheat the soup on the stovetop over medium-low heat, stirring occasionally to evenly warm the broth and chicken. Add fresh lime juice or extra seasoning if needed to revive the flavors before serving with fresh tortilla strips and cilantro garnish.

FAQs

Final Thoughts

This Sopa de Lima (Yucatán-Style Lime Soup) Recipe has a special place in my heart— it’s a dish that combines simple ingredients with tradition to create something truly memorable. Whether you’re new to Yucatán cuisine or a longtime fan of Mexican food, this soup delivers comfort, brightness, and a little bit of adventure in every spoonful. So grab some limes, pull out your pot, and let’s make this a soup night to remember—your kitchen will smell incredible, and your family will be asking for seconds!

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