Sopa De Lima (Lime Soup)

    1 hour 5 min

    This Mexican chicken soup is light and refreshing anytime of the year. If you like your food hot, add more chillies. Serve the soup in bowls sprinkled with crumbled tortilla chips.

    79 people made this

    Serves: 8 

    • 2 litres chicken stock
    • 5 skinless, boneless chicken breast fillets
    • 1 large red onion, quartered
    • 5 cloves garlic, chopped
    • 2 teaspoons dried oregano
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon dried thyme
    • 1 tablespoon vegetable oil
    • 4 spring onions, chopped
    • 1 large green chilli, seeded and chopped
    • 2 large tomatoes, peeled and chopped
    • 6 limes, juiced
    • 1/2 lime
    • 25g fresh coriander, chopped

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Bring the chicken stock, chicken breasts, red onion, garlic, oregano, salt, pepper and thyme to the boil in a large saucepan; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the centre and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C. Remove the cooked chicken to a chopping board and shred into bite-sized strips; return to the simmering saucepan.
    2. Heat the oil in a frying pan over medium heat; cook the spring onions and green chilli in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the saucepan with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the saucepan from the heat and remove the lime half; stir in the coriander to serve.

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    Reviews in English (81)


    I sliced and sauteed the chicken with onion and garlic in a dutch oven then added some diced jalapeno, frozen corn, fresh carrots and celery. Added ground cumin, paprika, along with the oregano. Added clilantro and fresh parseley. I used both fresh lime juice and lime zest and was worried it would taste too strongly of lime, but it was just perfect. My husband couldn't get enough of it! With some low fat sour cream, tortilla chips and shredded cheddar it made for a wonderful lunch. Great with a cold beer or margarita!  -  10 Apr 2010  (Review from Allrecipes US | Canada)


    This was very light and delicious! I did not have 6 limes so, I just grated some lime peel into the soup when I boiled the chicken and it turned out great! I love the stong lime flavor in this. I will make this again for sure! Thanks for the great recipe.  -  22 Nov 2009  (Review from Allrecipes US | Canada)


    My husband and I absolutely loved this soup! I added one jalapeno (seeded and chopped). Served it with lowfat sour cream and queso fresco. Wonderful flavors and very filling!  -  23 Jan 2011  (Review from Allrecipes US | Canada)