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Mexican Chicken Lime Soup Sopa de Lima

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Broth and Chicken
  • 1 lb boneless skinless chicken breasts or thighs
  • 6 cups chicken broth preferably low-sodium
  • 1 medium white onion halved
  • 4 cloves garlic smashed
  • 1 tsp dried Mexican oregano
  • 1 cinnamon stick
  • 2 whole cloves
For the Sofrito
  • 1 tbsp olive oil
  • 1 medium white onion finely diced
  • 2 Roma tomatoes seeded and diced
  • 1 green bell pepper or Anaheim chili diced
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
For the Finishing and Garnish
  • 1/2 cup fresh lime juice from about 3-4 limes
  • 2 cups corn tortilla strips fried or baked until crispy
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • Lime slices for serving

Method
 

Preparation
  1. In a large pot, combine the chicken broth, chicken pieces, halved onion, smashed garlic, oregano, cinnamon stick, and cloves.
  2. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is cooked through.
  3. Remove the chicken and set aside to cool. Strain the broth, discarding the solids, and return the clear broth to the pot.
Cooking
  1. While the chicken cools, heat olive oil in a skillet over medium heat. Add the diced onion, tomatoes, and bell pepper.
  2. Sauté for 8-10 minutes until the vegetables are soft and the tomatoes have broken down into a thick 'sofrito'. Stir in the cumin.
  3. Shred the cooled chicken into bite-sized pieces.
  4. Add the shredded chicken and the sautéed vegetable mixture into the pot with the strained broth.
  5. Simmer everything together for another 10-15 minutes to allow the flavors to meld.
Finishing
  1. Just before serving, stir in the fresh lime juice. Do not boil the soup after adding the lime juice to keep the flavor bright.
  2. Taste and adjust seasoning with salt and pepper.
  3. To serve, place a handful of crispy tortilla strips in each bowl. Ladle the hot soup over the strips.
  4. Top with diced avocado, fresh cilantro, and an extra squeeze of lime.