If your dinner routine is feeling a bit too “meh” lately, let me introduce you to a weeknight lifesaver with serious soul: Mexican Chicken Lime Soup (Sopa de Lima). I first tasted this vibrant, citrusy wonder on a sweltering afternoon in the Yucatán, and it changed my view of chicken soup forever.
It’s not your average chicken noodle situation—this one sings. The fresh lime juice, the warmth of cumin and oregano, the soft shredded chicken soaking up every bit of that savory broth… honestly, it’s like comfort food got a passport.
Whether you’re nursing a cold, need a light dinner, or just want to shake up your soup game, this one’s got your name all over it.
Table of Contents
Why You’ll Love This Mexican Chicken Lime Soup (Sopa de Lima)
- It’s fast, flavorful, and full of goodness.
- Perfect for meal prep or a light dinner after a long workday.
- The limey brightness cuts through the rich broth in the most satisfying way.
- Customizable toppings—hello, avocado and crunchy tortilla strips!
Bonus: It’s also a great way to use up that extra chicken broth in your pantry. (You know the one you bought in bulk at Costco?)
What Does Mexican Chicken Lime Soup Taste Like?
Imagine your favorite chicken soup got kissed by sunshine and spiced up just right. You get the gentle heat of jalapeño, the earthy depth of oregano and cumin, and then—bam!—that zing of fresh lime wakes everything up. It’s bright, brothy, and comforting all at once.
The balance is what gets me. It’s not too heavy, not too light—just right. Like your favorite fall sweater but in a bowl.
Ingredients You’ll Need for Mexican Chicken Lime Soup (Sopa de Lima)
If you’ve got a pantry and a produce drawer, you’re halfway there. Here’s what makes this soup special:
For the Soup:
- 1 tablespoon olive oil – For sautéing those aromatics.
- 1 small onion, diced – Sweet and savory foundation.
- 2 garlic cloves, minced – Always.
- 1 jalapeño, seeded and diced – Adds a touch of heat. Not a fan? Leave it out or swap for milder chili.
- 1 teaspoon ground cumin + 1 tsp dried oregano – Flavor boosters that give depth.
- 6 cups chicken broth – Use homemade or store-bought low-sodium.
- 2 boneless, skinless chicken breasts – Simmered till tender, then shredded.
- 1 large tomato, diced – For color and fresh acidity.
- ½ tsp salt + ¼ tsp black pepper – Season to taste.
- 3 limes, juiced – This is the star! Don’t skimp.
- 1 bay leaf – Adds subtle herbaceous flavor.
Optional Toppings (Highly Recommended!):
- Avocado slices
- Fresh cilantro
- Lime wedges
- Tortilla strips
- Red onion, thinly sliced
Internal link inspiration: Try pairing it with my cozy Creamy Roasted Butternut Squash Soup for a comforting soup duo night!
How to Make Mexican Chicken Lime Soup (Sopa de Lima)
Making this flavorful, comforting Mexican Chicken Lime Soup (Sopa de Lima) is simpler than you think, and it all starts with building layers of flavor—just like any good home-cooked soup should. Whether this is your first time making Sopa de Lima or you’re revisiting a classic, this step-by-step breakdown will guide you every simmering moment of the way.
Step 1: Sauté Your Aromatics
In a large, sturdy soup pot (I use my favorite 6-quart Dutch oven), heat 1 tablespoon of olive oil over medium heat. Once shimmering, toss in 1 small diced onion. Let the onion cook gently for about 3–4 minutes, stirring occasionally, until it turns soft and translucent—like it’s melting into the oil.
Next, add in the 2 cloves of minced garlic and 1 diced jalapeño (seeds removed for milder heat). Let these sizzle and release their rich aroma—this only takes 30 to 60 seconds, but it’s a game-changer in terms of flavor depth.
Tip: If you’re sensitive to spice, start with just half the jalapeño. You can always add more later!
Step 2: Add Your Spices
Now we build the warmth. Stir in 1 teaspoon of ground cumin and 1 teaspoon of dried oregano, coating the onions, garlic, and peppers in that earthy, fragrant mix. Let the spices toast in the pan for about 30 seconds, which wakes them up and makes your whole kitchen smell like something good is coming.
Step 3: Build the Broth Base
Pour in 6 cups of chicken broth—homemade if you’ve got it, but store-bought low-sodium works perfectly too. Add in 1 bay leaf, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Bring the mixture up to a gentle simmer. This is where the magic starts—your broth will begin to soak up all those spices and aromatics, forming a flavorful base for your Mexican Chicken Lime Soup.
Step 4: Cook the Chicken
Gently nestle 2 boneless, skinless chicken breasts into the simmering broth. Cover the pot with a lid and let the chicken cook over medium-low heat for about 18–22 minutes, or until the meat is fully cooked and easy to shred.
You’ll know the chicken is done when it pulls apart effortlessly with two forks. Don’t rush this step—the goal is tender, juicy chicken that melts right into the soup.
Step 5: Shred and Return the Chicken
Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Let them rest for a couple of minutes, then shred them using two forks. Discard the bay leaf from the pot (nobody wants to bite into that), and return the shredded chicken to the simmering broth.
Step 6: Add Freshness with Tomato and Lime
Now it’s time to brighten things up. Stir in 1 large diced tomato and let everything simmer together for another 5 minutes, just enough for the tomato to soften and blend with the broth.
Then, turn off the heat and squeeze in the juice of 3 fresh limes. This is what gives Mexican Chicken Lime Soup (Sopa de Lima) its signature tang and sparkle. Stir well and taste—adjust lime, salt, or spice as needed.
Step 7: Prepare Your Garnishes
While the soup finishes up, prep your toppings:
- Slice 1 avocado
- Chop ¼ cup of fresh cilantro
- Thinly slice ¼ cup of red onion
- Cut a lime into wedges
- Get your tortilla strips ready (store-bought or homemade)
Pro tip: If you’re feeling fancy, you can make your own tortilla strips by slicing corn tortillas into thin strips and pan-frying them in a bit of oil until golden and crispy. Just a sprinkle of salt, and you’re in business.
Step 8: Serve and Enjoy
Ladle the soup into deep bowls, making sure you get a generous helping of chicken and broth. Top with avocado slices, fresh cilantro, red onion, and a handful of crunchy tortilla strips. Add an extra lime wedge on the side for anyone who loves a citrusy punch.
This soup is especially lovely served with a warm side of corn tortillas or even a slice of crusty bread. And if you’re into soups with bold flavors and nourishing ingredients, you might also love this Creamy Roasted Butternut Squash Soup—another reader favorite from my cozy kitchen.
Tips and Tricks for Perfect Mexican Chicken Lime Soup
- Adjust the lime to your liking—start with two and add the third to taste.
- Make it spicy: Add extra jalapeño seeds or a dash of cayenne.
- Use rotisserie chicken in a pinch—just add it at the tomato step.
- Make your own tortilla strips: Slice corn tortillas, fry in a little oil, sprinkle with salt.
- Add-ins to try: Corn, black beans, or even rice if you want something heartier.
Storage
This soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days.
Important tip: Keep toppings like avocado and tortilla strips separate until serving—nobody likes soggy crunch!
You can also freeze the soup (without lime or toppings) for up to 3 months. Add lime juice fresh after reheating.
FAQs
Can I make this in a slow cooker?
Yes! Sauté the aromatics first, then add everything (except lime juice and toppings) to your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4. Add lime juice at the end.
Can I make this vegetarian?
Absolutely—just sub veggie broth and use jackfruit or canned white beans for a plant-based version.
Is this soup spicy?
It has a gentle heat from the jalapeño, but you can control it. Leave it out if you’re sensitive to spice.
Conclusion
Whether you’re craving something light, fresh, and warming—or just need a break from the usual dinner rut—Mexican Chicken Lime Soup (Sopa de Lima) is the kind of recipe that feels like a warm hug and a wake-up call all at once. It’s zesty, soulful, and surprisingly simple to whip up.
Trust me: once you try it, you’ll be squeezing limes into every soup from here on out.
Let me know how it goes—or tag me in your bowl pics! I love seeing what y’all are cooking.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Mexican Chicken Lime Soup (Sopa de Lima) – The Ultimate Citrus Comfort
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A vibrant and comforting soup from the Yucatán Peninsula, Mexican Chicken Lime Soup (Sopa de Lima) blends zesty lime juice, tender chicken, aromatic spices, and a touch of chili heat. It’s perfect for chilly nights or when you’re craving a light yet flavorful meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 large tomato, diced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 3 limes, juiced
- 1 bay leaf
- Optional Toppings:
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 cup tortilla strips (store-bought or homemade)
- ¼ cup red onion, thinly sliced
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 3 minutes until soft and translucent. Stir in garlic and jalapeño and cook for another minute until fragrant.
2. Add cumin and oregano, stirring to coat the vegetables. Pour in chicken broth and add bay leaf, salt, and pepper. Bring to a simmer.
3. Add chicken breasts to the pot. Cover and simmer for about 20 minutes, or until fully cooked and tender.
4. Remove the chicken and shred it using two forks. Discard the bay leaf.
5. Return shredded chicken to the pot and stir in diced tomato. Simmer for an additional 5 minutes.
6. Turn off the heat and stir in fresh lime juice.
7. Ladle soup into bowls. Top with avocado, cilantro, tortilla strips, red onion, and serve with lime wedges.
Notes
Keep toppings separate when storing leftovers to maintain freshness.
Adjust lime juice to your preferred level of citrus flavor.
This recipe is easy to double for meal prep or serving a crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 3g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: sopa de lima, chicken lime soup, Mexican soup, Yucatan soup, lime chicken broth
