Sopa De Lima (Mexican Lime Soup)

Follow our step-by-step guide on how to make Sopa De Lima (Mexican Lime Soup).

1. Step 1

   Begin by bringing a generous pot of chicken broth to a vigorous boil.

2. Step 2

   Once bubbling, introduce the chicken breasts, quartered red onion, minced garlic, dried oregano, salt, black pepper, and dried thyme.

3. Step 3

   Lower the heat to a gentle simmer and allow the chicken to cook through for about 15 to 20 minutes, ensuring it reaches an internal temperature of at least 165°F (74°C) and is no longer pink in the center.

4. Step 4

   Once cooked, carefully transfer the chicken to a cutting board and shred it into bite-sized pieces.

5. Step 5

   Return the shredded chicken to the pot, allowing it to mingle with the flavorful broth.

6. Step 6

   In a separate skillet, warm vegetable oil over medium heat.

7. Step 7

   Add the chopped green onions and diced green chile pepper, sautéing until tender, which should take around 5 minutes.

8. Step 8

   Stir in the chopped tomatoes and continue cooking until they soften, about another 5 minutes.

9. Step 9

   Incorporate this vibrant mixture into the soup, adjusting the seasoning with extra salt if desired, and bring it back to a gentle simmer.

10. Step 10

    Squeeze in the juice of half a lime and add the lime half to the pot, letting it cook for an additional 10 minutes.

11. Step 11

    Once done, remove the pot from the heat and discard the lime half.

12. Step 12

    Just before serving, fold in the freshly chopped cilantro for a burst of flavor.

13. Step 13

    Ladle the soup into bowls, garnishing with crispy tortilla chips for that perfect crunch.

14. Step 14

    Enjoy this comforting bowl of goodness that warms both the heart and soul.