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Sopa de Lima
Sopa de lima is a traditional Yucatecan chicken soup made with tomatoes, warm spices, and lots of fresh citrus, finished with crispy tortilla strips.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Sauté the aromatics. Heat the oil in a large soup pot over medium heat. Add the diced onion and sauté for 4–⏱️ 5 minutes until softened and lightly golden. Add the banana pepper and cook another ⏱️ 2 minutes. Stir in the fire-roasted tomatoes and garlic, and cook for about ⏱️ 5 minutes, stirring occasionally, until the mixture reduces slightly and smells rich and sweet.
banana pepper (seeded and diced)1garlic (minced)6 cloves
2
Build the broth. Stir in the toasted cumin, oregano, whole cloves, bay leaf, and a generous pinch of salt. Pour in the chicken stock, scraping up any browned bits from the pot. Bring to a gentle simmer and cook uncovered for 10–⏱️ 15 minutes to let the flavors meld.
ground cumin (lightly toasted)1 teaspoondried oregano1 teaspoonwhole cloves3
3
Add the chicken. Stir in the shredded chicken and simmer for 5 more minutes, just to warm through. Remove and discard the bay leaf and cloves.
4
Finish with citrus. Remove from heat and stir in the lime and orange juice. Taste and season with additional salt as needed — the broth should taste bright and balanced.
fresh orange juice2 tablespoons
5
Serve. Place a handful of fried tortilla strips in each bowl. Ladle the soup over top, then garnish with lime slices, cilantro, and diced avocado if desired. Serve immediately.
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