If sunshine had a flavor, it would taste like this Sopa de Lima recipe. This traditional Yucatecan chicken soup is everything a comforting meal should be—light yet satisfying, citrusy yet savory, and full of that homemade soul you can’t fake. It’s Mexico’s tropical twist on chicken soup, born from the lime groves and open-air markets of Yucatán, and it might just be the bowl that wins over your heart (and taste buds).
What Is Sopa de Lima?
Sopa de Lima translates to “lime soup,” but don’t let the simplicity fool you. The magic of this dish lies in balance. It combines a rich, chicken-based broth with a hit of lime juice, creating harmony between warmth and brightness. Traditionally made with lima agria (a sour Yucatecan lime), it’s often recreated with regular limes or key limes for that same tangy soul.
You’ll find this soup across the Yucatán Peninsula, from family kitchens in Mérida to coastal taquerías in Cancún. Every version shares one goal—to wake up your palate with something refreshing yet deeply comforting.
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Sopa de Lima Recipe: Yucatán’s Zesty Chicken Soup with a Citrus Kick
Ingredients
- 1 lb 450 g chicken thighs (or breast)
- 8 cups chicken stock or water + bouillon
- 1 white onion divided (half for broth, half diced)
- 4 cloves garlic divided (2 for broth, 2 minced)
- 2 Roma tomatoes diced
- 1 small habanero or 1 jalapeño minced (seeded for less heat)
- 2 bay leaves
- 3 whole allspice berries optional but traditional
- 6 –8 small limes or 3–4 large, juiced (about ½ cup)
- 8 corn tortillas cut into thin strips (fried or baked)
- ¼ cup cilantro chopped
- 2 tbsp neutral oil
- Kosher salt & freshly ground black pepper to taste
Instructions
- Make the broth (20–25 minutes):
- In a large pot, add chicken, ½ onion, 2 garlic cloves, bay leaves, allspice, salt, and chicken stock. Simmer until chicken is fully cooked and tender.
- Shred and strain:
- Remove the chicken and shred it with two forks. Strain the broth to remove solids, keeping only the clear, flavorful liquid.
- Build the base (sofrito):
- Heat oil in the same pot over medium heat. Sauté the diced onion for 2–3 minutes, add minced garlic, then stir in the tomatoes and minced chile. Cook until soft and fragrant, about 4–5 minutes.
- Combine:
- Pour the clear broth back into the pot with the sautéed base. Simmer for 5 minutes, then add shredded chicken. Adjust salt and pepper to taste.
- Brighten with lime:
- Turn off the heat and stir in fresh lime juice. Adding it off-heat keeps the citrus flavor bright and lively.
- Serve:
- Ladle the soup into bowls and top with crispy tortilla strips, chopped cilantro, and extra lime wedges.
Notes
- Add lime only after removing from heat—this prevents bitterness and keeps the soup vibrant.
- Toast allspice in a dry pan for 30 seconds to deepen its aroma.
- Keep tortilla strips separate until serving to stay crispy.
- For authentic flavor, use lima agria (Yucatecan sour lime) if available.
Simmering the soul — chicken, citrus, and aromatics meld together to create Sopa de Lima’s signature golden broth.
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Tips for the Brightest, Most Flavorful Bowl
- Add lime at the end so the acidity stays bright.
- Toast your allspice in a dry pan first for a deeper aroma.
- Keep tortilla strips separate until serving to stay crisp.
- For authentic Yucatán flavor, try lima agria if you can find it—it’s floral and mellow compared to standard limes.
Variations & Substitutions
- Swap chicken for turkey (perfect for leftovers).
- Add bell pepper or roasted tomato for depth.
- Use baked tortilla strips for a lighter option.
- For a smoky version, char your vegetables before simmering.
Storage & Reheating
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove and always add a splash of lime before serving. The soup base can also be frozen for up to 2 months—just add fresh lime and tortilla strips when reheating.
From Mérida Markets to Your Kitchen
Walk through a Yucatecan market and you’ll smell it—chicken broth simmering, citrus being squeezed, and tortillas frying in the background. Sopa de Lima has been a comfort staple here for generations. It’s a dish that feels like a hug in a tropical climate, a reminder that comfort food doesn’t have to be heavy.
So next time you need something soothing yet bright, skip the chicken noodle and let the Yucatán show you how it’s done.
FAQ
Can I use rotisserie chicken?
Yes! Skip the broth-making step and use 8 cups of good-quality stock. Start at Step 3.
Is habanero required?
Not at all—swap for jalapeño or serrano for a milder kick.
Why add lime at the end?
Heat kills acidity; stirring it in off heat keeps the soup lively and aromatic.
Is this gluten-free?
Yes, just make sure your broth and tortillas are 100% corn-based.
More from The Half Jalapeño:
Pozole Rojo Recipe: The Hearty Mexican Stew Made for Feasts and Family
Caldo de Res Recipe: Mexico’s Hearty Beef Soup That Feeds the Soul
Sopa de Lima — Yucatán’s iconic chicken and lime soup that balances warmth, zest, and comfort in every spoonful.
Final Bite
Sopa de Lima is proof that chicken soup doesn’t need to be ordinary—it can sing, sparkle, and remind you that even comfort food can have a little kick. Serve it hot, squeeze that lime, and enjoy every spoonful of sunshine straight from Yucatán.
Buen provecho
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