How To Make Sopa De Lima (Mexican Lime Soup)

Sopa De Lima comes to us from the Yucatan region of Mexico. This is one variation of Tortilla Soup. We made this while staying in a beautiful house in Puerto Vallarta. We bought a rotisserie chicken from a street stall nearby, shredded the meat and made the broth from the bones.

This recipe is naturally gluten free.

Watch A Video

Here is a video of 2 Cooks in the Kitchen making Sopa De Lima:

https://youtu.be/6d62d1iSCf4

Ingredients For Sopa De Lima:

• 1 Poblano Pepper
• 4 Garlic Cloves
• 2 Tomatoes
• 1/2 Onion
• 3 Cups Chicken Broth
• 1/2 Teaspoon Cumin
• 1/4 Teaspoon Allspice
• 1/4 Teaspoon Cinnamon
• 1/8 Teaspoon Clove
• 1/4 Teaspoon Pepper
• 1/2 Teaspoon Mexican Oregano
• 4 Small Pieces Lemon Zest
• 2 Tortillas
• 2 Cups Shredded Chicken
• 2 Tablespoons Lime Juice
• 2 Tablespoons Grapefruit Juice
• Avocado Slices For Garnish
• Cilantro Leaves For Garnish

Prepare the Poblano

We’ll start by roasting our poblano so we can peel it. If we get the skin charred all over it sldes right off. We would do this step on the BBQ at home but here we will just use the burner.

Then we will cut it into a smallish dice.

Prepare the Garlic

We’ll put the garlic in a dry pan over the burner and get it blackened. We can peel it easily afterwards and then chop it into a fine dice.

Prepare the Tomatoes

We’ll put the tomatoes into the same pan and roast them until the skins start to fall off. We can peel them easily after they are roasted.

Then we will cut them into a small dice.

Prepare the Onions

Once the tomatoes are charred we’ll put the onion into the same pan and get some color on it.

We will cut the onion into a small dice and combine it with the other vegetables.

Cook the Vegetables

We’ll put a little olive oil in a frying pan and cook the chopped vegetables in it. We want to cook this fairly well, about 15 to 20 minutes.

Prepare the Broth

We’ll put our chicken broth in a soup pan and start heating it up.

Add Herbs and Spices

We’re going to add our flavorings to the broth while it heats. We’ll put in the cumin, allspice, clove, cinnamon, pepper, Mexican oregano and lime zest. We’ll let this simmer on low for about 30 minutes so the flavors all marry.

Prepare the Tortillas

Sopa De Lima is a version of tortilla soup and we will be adding tortillas to ours at the end. We’ll cut thew tortillas into strips.

Then we’ll fry them in oil.

And then we’ll remove them to a paper towel to drain.

Assemble the Sopa De Lima

Now we are ready to assemble our soup. We’ll put the shredded chicken into the broth.

Add the Lime

Next we will squeeze in the lime juice and add grapefruit juice. We’re using the lume zest from earlier and the grapefruit to simulate a Yucatan lime flavor.

Add the Vegetables

Next we’ll add our cooked vegetables to the pot. Once this all comes back up to hot it is time to serve.

Serve and Garnish

We’ll serve the sopa into bowls, add the fried tortilla strips and garnish with cilantro and avocado. We toasted some gluten free bread to go with it.

Here are some other Mexican soup recipes from 2 Cooks in the Kitchen:

• Pollo Pozole Rojo
• Pozole Verde
• Beef Birria
• Pork Chile Verde

And here are some other classic Mexican dishes:

• Enchiladas
• Chile Rellenos
• Pollo Con Crema
• Green Chile Chicken
• Camarones a la Diabla
• Taco Salad

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