The soup is steaming, the tortilla strips are crisp, and there’s a lime waiting on the board. That last squeeze deserves a little care. Sopa de lima is a Yucatán chicken soup whose citrus should lift the broth, not turn it into a sour challenge. This version builds a simple broth with chicken breast, adds softened tomato and onion, and finishes each bowl separately so you can get the balance right.
Keep the citrus and tortilla strips beside the pot. Add both at the table for a fragrant bowl with a little crunch left in it.
The citrus question in sopa de lima
The lima used in Yucatán is not interchangeable in flavor with every green lime in a US supermarket. Larousse describes a delicate soup finished with fresh juice and thin slices. If you can find Yucatecan lima at a Mexican market, it brings the intended aromatic character; ordinary Persian lime makes a practical, noticeably sharper adaptation.
- With Yucatecan lima: use the measured juice as a starting point, then taste your own fruit. Ripeness and individual fruit still matter.
- With regular green lime: begin with 1 teaspoon per bowl. Add a little more only after tasting a spoonful of broth with chicken.
- With bottled juice: the flavor will differ from freshly squeezed citrus. Fresh fruit is my preference here because its aroma is part of the point.
- With slices: cut them thin, remove visible seeds and add at serving. They are an optional garnish, not something to simmer for half an hour.
I would rather pass extra lime around the table than guess one amount for everyone. Once an entire pot is too sharp, the easy adjustment has already sailed.
A modest broth with enough flavor
Boneless, skinless chicken breast keeps this a manageable stovetop recipe rather than an afternoon stock project. Onion, garlic and dried oregano cook alongside it; a separate tomato-and-onion mixture adds another layer without making the soup thick. Water is intentional here, so the seasoning starts under your control.
- Chicken: choose pieces of similar thickness and check the thickest part with a thermometer. Remove them when they reach 165°F (74°C), then shred when cool enough to handle.
- Tomato: small, fairly even dice soften quickly. Cook until the pieces relax and their juices mingle with the onion; avoid scorching the pan dry.
- Onion: divide it before you start. The larger portion flavors the broth, while the smaller portion cooks with the tomato.
- Oregano: rub the measured dried herb lightly between your fingers before adding it. Keep the amount restrained so it supports the broth.
If you use a prepared chicken broth instead, choose one you enjoy and reduce added salt until the end. That substitution changes the nutrition estimate, especially sodium, and makes a different starting point for tasting.
Keep chicken tender and tortillas crisp
A steady, gentle simmer gives you more control than a rolling boil. The chicken returns to the pot after shredding only long enough to heat through with the tomato mixture. Meanwhile, a wide skillet gives the tortilla strips room to toast in the measured oil.
- Cut the tortillas into narrow, even strips before heating the skillet. Uneven pieces can be pale at one end and dark at the other.
- Cook the strips in two batches, turning and separating them as needed. Look for golden edges and a firm texture rather than waiting for deep brown.
- Let the strips sit on a plate while you portion the soup. Avoid covering them tightly while they are still giving off steam.
- Ladle chicken and broth into each bowl, add the chosen citrus amount, then scatter the strips over the top just before handing it over.
A few strips will soften as you eat, which is part of the contrast. The aim is to give them a crisp beginning. Putting every strip into the saucepan turns that contrast into a very short event.
Make-ahead planning without a soggy finish
This recipe serves four as a light main meal. Keep extra tortilla strips on the table rather than overloading the bowls, and let the chicken and broth remain the main event. If making it ahead, save the final citrus decision for the reheated soup rather than seasoning yesterday’s pot for tomorrow.
- Separate the parts: refrigerate the soup without tortilla strips or citrus slices. Keep fully cooled strips in a separate airtight container for the best chance of retaining their texture.
- Cool promptly: divide soup into shallow containers and refrigerate within 2 hours, or 1 hour when the temperature is above 90°F (32°C).
- Refrigerate safely: keep at 40°F (4°C) or colder and use within 3 to 4 days. Reheat leftovers to 165°F (74°C); USDA also advises bringing soups to a rolling boil.
- Finish fresh: taste the hot broth, squeeze the citrus, and add the crisp topping after reheating. Make fresh strips if the stored ones have softened.
The nutrition estimate includes the full measured oil and juice, divided among four bowls. It uses generic lime juice as an approximation; it does not claim that two citrus varieties are identical. For another use for a packet of corn tortillas, chicken enchilada casserole takes them in a softer, saucier direction.
Sopa de Lima Recipe
Ingredients
- 500 g boneless skinless chicken breast about 1 lb 2 oz
- 1300 ml water about 5 1/2 US cups
- 150 g white onion chopped; divide 100 g for broth and 50 g for tomato mixture
- 10 g garlic minced, about 3 cloves
- 1 g dried oregano about 1 teaspoon
- 300 g ripe tomatoes small dice, about 10 1/2 oz
- 3 g table salt about 1/2 teaspoon, adjust at the end
- 0.5 g ground black pepper about 1/4 teaspoon
- 30 g canola oil divide 10 g for vegetables and 20 g for tortilla strips; about 2 tablespoons plus 3/4 teaspoon total
- 100 g corn tortillas about 4 small tortillas, cut into narrow strips
- 60 ml fresh Yucatecan lima juice about 1/4 cup; if using ordinary green lime, start with 1 teaspoon per bowl
- 4 thin citrus slices optional, seeds removed
Equipment
- medium saucepan
- wide skillet
- Knife and cutting board
- Food thermometer
Instructions
- Place the water, chicken, 100 g onion, garlic, oregano, salt and pepper in a saucepan. Bring just to a boil, reduce the heat and simmer gently for 18 to 25 minutes, until the thickest part of the chicken reaches 165°F (74°C).
- Transfer the chicken to a clean plate. When cool enough to handle, shred it. Keep the broth warm, leaving the onion and garlic in the pot.
- Heat 10 g oil in a skillet over medium heat. Soften the remaining 50 g onion for about 3 minutes, then add tomatoes and cook 5 to 7 minutes until softened. Add this mixture and shredded chicken to the broth; simmer gently for 5 minutes.
- Heat the remaining 20 g oil in the skillet. Cook the tortilla strips in two batches, turning and separating them, about 3 to 5 minutes per batch, until golden and firm. Transfer to a plate.
- Divide soup among four bowls. Start with up to 1 tablespoon (15 ml) Yucatecan lima juice per bowl, tasting first. With ordinary green lime, start with only 1 teaspoon (5 ml). Add an optional thin slice and tortilla strips; serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it turned out!Sources
- Larousse Cocina: Yucatán sopa de lima and its citrus finish
- FoodSafety.gov: safe cooking temperatures
- USDA: cooling, storing and reheating leftovers
- USDA FoodData Central: ingredient composition data
Hi, I’m Laura, the voice behind Tastiva. I’ve always believed that eating well should feel enjoyable, comforting, and realistic—not like another complicated rule to follow. I love creating recipes that fit into everyday life, sharing simple nutrition ideas, and finding small ways to make meals feel a little better without losing the pleasure of good food.