Sopa De Lima Mexican Lime Soup
Hot or cold outside, this sopa de lima recipe (Mexican lime soup) is light and refreshing. I first enjoyed this dish while sitting by the ocean in Mexico. It goes great with a margarita or beer and a side of chips and salsa. Use whatever chiles you want (hot or mild), depending on the amount of heat you enjoy. Serve it in bowls with crushed tortilla chips or strips on top.
Ingredient
- 9 cups chicken broth
- 5 skinless, boneless chicken breasts
- 1 large red onion, quartered
- 5 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ 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
- ½ lime
- ½ cup chopped fresh cilantro
- tortilla chips, for serving
Direction
- Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
- Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
- Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.
