Lime Soup (Sopa De Lima)
Updated Nov. 15, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil for frying
- 8ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips
- 18- to 9-inch stick Mexican cinnamon, broken into pieces
- 2teaspoons dried Mexican oregano
- 5whole cloves
- 8cups chicken stock
- 1pound chicken breast, cut into ¾ inch dice
- 4 to 6tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish
- Salt
- 8ounces shredded Monterey Jack cheese
- 2avocados, peeled and cut into ½-inch dice
- ½cup finely sliced cilantro leaves
Nutritional analysis per serving (6 servings)
866 calories; 65 grams fat; 13 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 9 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 38 grams protein; 1385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large skillet over medium-high heat, and add about ½ inch oil. Set aside a baking sheet lined with paper towels. When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds. Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
- Step 2
Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
- Step 3
Place chicken stock in a medium saucepan and bring to a boil. Add roasted spices, lower heat, and simmer for 10 minutes. Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer. Add diced chicken and simmer until chicken is opaque in center, about 10 minutes. Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
- Step 4
To serve, place equal portions of chicken in center of each soup plate. Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese. Pour chicken broth into bowl, keeping mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.
- A Celebration Of Tex-Mex, Without Apology
Private Notes
Comments
It's like Mexican pho... delicious! I roasted the chicken separately, and bloomed the spices in a little olive oil instead of roasting them. Seriously good.
This felt like a holiday version of regular Mexican tortilla soup due to the cinnamon and spices. I cut corners and used a bag of tortilla chips. I seared the chicken on all sides in olive oil, removed it, toasted the spices in it before adding the stock so it came together in one pot. I also added lime zest to the spice mixture early. All the same flavors and it turned out GREAT!
This was really, really delicious. Better than pretty much any chicken tortilla soup I have ever had. Agree with the comment that said this soup tastes like Mexican pho. I used the juice of 7 limes and some leftover pork instead of the chicken. Perfect.
Note from someone with a Mexican spouse: "Lima" is a completely different citrus fruit in Mexico. What we call a Lime here is just a green Lemon (Límon) in Mexico. This dish is made with Mexican Lima. I have not been able to find it in the States, and I'm sure this recipe is still tasty with American Limes, but since it is the star of this dish, it should be noted.
This was great! I read some of the other comments and thought some texture might help. I added a cup of corn about 5 minutes before it was done. I also grilled and shredded the chicken to help with the texture. Toasted spice mix was awesome! Next time I’ll add some whole garlic cloves and a couple of bay leafs. Overall it’s a great recipe and reminded my partner of our last trip to Oaxaca.
Great recipe and will definitely make again. I read some of the other notes and thought some added texture would help. I added a cup of corn with about 5 minutes left. I think it worked wonderfully. I also grilled then shredded the chicken to help with texture. Great result as well. Added 2 bay leafs and 4 full cloves of garlic to the toasted spice mix.