Sopa De Lima (Mexican Lime Soup) Recipe
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Sopa De Lima (Mexican Lime Soup)

By: Amatre  
"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 chili's you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed Tortilla chips or strips on top."

Rating: This weblink has been rated 5 times with an average star rating of 4.8 Read Reviews (5)

Rate/Review | 230 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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
  • 1/2 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
  • 1/2 lime
  • 1/2 cup chopped fresh cilantro

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 153 | Total Fat: 4.2g | Cholesterol: 45mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by Rene 
A wonderful taste MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by Bill Ligertwood Supporting Member (Click to learn more about Supporting Membership)
Very Tasty indeed.... I think a little tequila wouldn't hurt ! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by HANUSIA 
Excellent soup - great flavour but still made some changes. Didn't use tomatoes, oregano,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by ShareBear Supporting Member (Click to learn more about Supporting Membership)
This was very light and delicious! I did not have 6 limes so, I just grated some lime peel... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by AV8R 
This is a great recipe with tons of flavor and it got better on the second day. A very light... MORE

 
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