Sopa de Lima (Mexican Lime Soup)

Sopa de Lima (Mexican Lime Soup) is a tangy, spicy, flavorful – yet easy to make soup. Very nutritious, sure to become a family favorite.

I first had this at a party a few years ago … and it was amazing! Tangy, just-right spicy, and full of flavor. Plus, it’s low-fat, paleo, nutritious, perfect if you’re on just about any diet. And easy to make!

This basic recipe came from the cookbook Steamboat Entertains, and then I made some adjustments. I hope you like it as much as I do – I’ll be making it again and again!

Sopa de Lima (Mexican Lime Soup)

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Anita

Serves: 6-8 servings

Ingredients

• 3 14.5 oz cans chicken stock
• 1 cup cooked & shredded chicken
• ½ cup diced fresh tomato
• ½ tsp white pepper
• ½ cup fresh lime juice (about 3 limes)
• 1½ tbsp olive oil
• ¾ cup chopped red onion
• ¾ cup diced green chiles
• 1 medium jalapeño
• 1½ tsp pressed garlic (or minced)
• 1 lime slice per serving
• 6 corn tortillas
• optional: Picante sauce

Instructions

1. Bring first 5 ingredients to a boil in a 4 quart pot, then simmer 20 minutes.
2. Sauté onion, chiles, jalapeño, and garlic in olive oil until onions are tender, then add to broth and simmer 30 minutes.
3. Cut tortillas in strips and lightly fry in oil.
4. Serve with a lime slice in each bowl and top with tortilla strips. Pass the picante sauce to season as desired.

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