Sopa de Lima

Ditch the ordinary and dive into a bowl of sunshine with Sopa de Lima! This isn’t your average chicken soup; it’s a fiesta of flavors dancing in your mouth. Imagine: a tangy lime symphony with a hint of spice, tender chicken, and the crunch of tortilla strips. It’s like a vacation for your taste buds, transporting you to the vibrant streets of Mexico with every spoonful.

Here’s why this recipe is a must-try:

Flavor Fusion: Pucker up for the perfect balance of zesty lime and savory chicken, with a whisper of warmth from cinnamon and cloves. It’s a flavor combination that will have you saying “olé!”
Comfort Food with a Kick: Sopa de Lima is like a warm hug on a chilly day, but with an exciting twist. It’s comfort food that’s anything but boring.
Easy Does It: Don’t let the exotic flavors intimidate you. This recipe is surprisingly simple to make, even for beginner cooks. You’ll be a sopa superstar in no time!
Healthy and Delicious: This soup is packed with lean protein, fresh veggies, and a vibrant broth. It’s a feel-good meal that nourishes your body and soul.
Crowd-Pleaser: Whether you’re hosting a fiesta or just want a cozy night in, Sopa de Lima is a guaranteed crowd-pleaser. Everyone will be asking for seconds!

So, what are you waiting for? Grab your ingredients, put on some mariachi music, and get ready to experience the magic of Sopa de Lima!

Sopa de Lima

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Course: Soup, Starter

Cuisine: Mexican

Keyword: Lime, Mexican, Soup, Yucatan Peninsula

Prep Time: 10

Cook Time: 45

Servings: people

Calories: 139kcal

Sopa de lima is a traditional Mexican soup that originates from the Yucatán Peninsula. It's known for its refreshing and zesty flavor, thanks to the prominent use of lime juice. The soup typically features a light chicken or turkey broth, shredded meat (often turkey), and a blend of vegetables and spices.

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Ingredients

2 Tbsp Olive Oil
2 Roma Tomatoes
1 Large Yellow Onion fine dice
1 Anahiem Pepper
¼ tsp Ground Cinnamon
⅛ tsp Ground Cloves
2 tsp Kosher Salt
3 Cloves Garlic minced
l lbs Chicken Breast boneless & skinless
8 Cups Chicken Broth
½ Cup Lime Juice fresh squeezed

For Topping

1 Corn Tortillas cut into strips and fry
1 Avocado diced

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped tomatoes, onion, and bell peppers. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized.
Add the ground cinnamon, cloves, and kosher salt to the pot. Stir well to incorporate the spices into the vegetables. Continue cooking for another 5 minutes, allowing the flavors to meld.
Stir in the minced garlic and cook until it becomes aromatic and softens slightly, about 1 minute.
Pour the chicken broth into the pot, then add the chicken breasts. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes. Remove the pot from the heat.
Remove any foam or impurities from the surface of the soup. Shred the cooked chicken with two forks and set it aside.
Add the shredded chicken back to the pot. Stir in the lime juice. Taste the soup and add more salt if needed.
Now, ladle the steaming soup into bowls and finish with a sprinkle of crispy tortilla strips and some creamy diced avocado. Enjoy!

Notes

Ingredients:

Broth: While chicken broth is most common, you can use turkey broth for a more traditional Yucatecan flavor. Homemade broth will add the most depth.
Meat: Shredded chicken is widely used, but turkey is more traditional in the Yucatán. You can use leftover cooked poultry or poach chicken breasts specifically for the soup.
Vegetables: The classic base includes tomatoes, onions, and bell peppers. Some recipes also add carrots or jalapeños for a bit of heat.
Spices: Oregano is essential. Cumin, cloves, and cinnamon are also common additions.
Lime Juice: Freshly squeezed lime juice is key for the signature tart flavor. Use plenty!
Tortilla Strips: These add a wonderful crunch. You can use store-bought or make your own by frying or baking corn tortillas.
Avocado: Diced avocado is a popular garnish, adding creaminess and a contrasting flavor.

Cooking Tips:

Sauté the Vegetables: Don't rush the sautéing of the vegetables. Allow them to soften and develop a bit of sweetness.
Bloom the Spices: Cooking the spices briefly in the oil helps to intensify their flavor.
Simmer Gently: Simmering the soup allows the flavors to meld and the chicken to become tender.
Skim the Broth: Skim off any foam or impurities that rise to the surface of the soup for a clearer broth.
Lime Juice at the End: Add most of the lime juice towards the end of cooking to preserve its fresh flavor.
Taste and Adjust: Taste the soup before serving and adjust the seasonings (especially salt and lime juice) to your liking.

Serving Suggestions:

Garnish: Don't forget the tortilla strips and avocado! Cilantro sprigs and lime wedges are also nice additions.
Sides: Sopa de lima is often served with warm tortillas or crusty bread for dipping.
Pairings: It's a great starter for heavier Mexican dishes like enchiladas, tacos, or mole.

Variations:

Spicy: Add some diced jalapeños or serrano peppers to the soup for extra heat.
Vegetarian: Omit the chicken or turkey and use vegetable broth. You can add more vegetables like zucchini or corn.
Hearty: Add cooked rice or noodles to the soup for a more filling meal.

With these tips, you'll be able to make a delicious and authentic sopa de lima that captures the essence of Yucatecan cuisine!

Nutrition

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Ingredients

Ingredients:

2 tablespoons olive oil
1 large yellow onion, finely diced
2 Roma tomatoes, chopped
1 Anaheim pepper, seeded and chopped
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 teaspoons kosher salt
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts
8 cups chicken broth
½ cup freshly squeezed lime juice

For Topping:

1 corn tortilla, cut into strips and fried
1 avocado, diced

Image Gallery Sopa de Lima

Sopa de Lima

Sopa de lima

Sopa de Lima

Storage & Leftovers

Storing Your Leftover Sopa de Lima:

Cool it Down: Before storing, let the soup cool to room temperature. This prevents condensation, which can make the soup watery.
The Right Container: Use an airtight container to keep the soup fresh and prevent it from absorbing other flavors in your fridge.
Refrigerator Storage: Store leftover sopa de lima in the refrigerator for 3 to 4 days.
Freezer-Friendly: You can freeze it for up to 2 months. For best results, freeze the soup without the toppings, as they might not hold up well in the freezer.

Reheating Tips:

Thaw if Frozen: Thaw the soup in the refrigerator overnight or in a bowl of cold water.
Stovetop Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally.
Microwave Reheating: Heat in short bursts, stirring between each burst, until warmed through.
Adjust Consistency: If the soup is too thick after reheating, add a little chicken broth or water to thin it out.

Topping Tips:

Tortilla Strips: Store leftover tortilla strips separately in an airtight container at room temperature to maintain their crispiness.
Avocado: Add fresh avocado when serving the reheated soup, as it tends to brown quickly.

Extra Tips for Sopa Savvy:

Separate Storage: If possible, store the toppings (tortilla strips and avocado) separately from the soup to prevent them from getting soggy.
Flavor Boost: When reheating, add a squeeze of fresh lime juice and a sprinkle of fresh cilantro to brighten the flavors.

With these tips, you can enjoy your homemade sopa de lima even days after you’ve made it! 🍲