Prepare to transport your taste buds to the vibrant streets of Mexico with this mouthwatering Sopa de Lima! This isn't just another soup – it's a flavor explosion that combines the tangy brightness of lime, the richness of tender chicken, and the irresistible crunch of tortilla strips. In just 45 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds. Whether you're looking to spice up your weeknight dinner or impress guests with an authentic Mexican recipe, this Lime and Tortilla Soup is about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 2 limes, juiced
- 2 cups cooked chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1 cup tortilla strips
- 1 avocado, diced
- Fresh cilantro, for garnish
Instructions
- Prepare all ingredients by chopping onion, mincing garlic, and dicing jalapeño. Shred cooked chicken and slice limes.
- Heat a large pot over medium heat. Add a small amount of oil and sauté chopped onions until translucent, approximately 3-4 minutes.
- Add minced garlic and chopped jalapeño to the pot. Cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Sprinkle ground cumin and salt into the pot, stirring to combine and release the spices' aromatics.
- Pour chicken broth into the pot and bring to a gentle simmer. Allow the broth to heat for 5-7 minutes, developing flavor.
- Add shredded chicken to the simmering broth and cook for another 5 minutes to warm the meat thoroughly.
- Remove pot from heat and squeeze fresh lime juice into the soup, stirring to incorporate.
- Ladle soup into serving bowls. Top with crispy tortilla strips, diced avocado, and fresh cilantro leaves.
- Serve immediately while hot, offering additional lime wedges on the side for extra zest.
Tips
- • For the most flavorful soup, use homemade chicken broth if possible. If using store-bought, choose a high-quality, low-sodium option. • Toast your cumin briefly in the pot before adding other ingredients to enhance its nutty, warm flavor. • Make sure to chop your jalapeño finely and remove the seeds if you prefer less heat. • The key to this soup is fresh lime juice – bottled just won't compare! Squeeze limes right before adding to maintain maximum zestiness. • For extra crispy tortilla strips, cut corn tortillas into thin strips and fry them quickly in hot oil, or bake them in the oven with a light spray of oil. • Prep all ingredients before you start cooking to ensure a smooth, stress-free cooking process. • Serve immediately to enjoy the perfect contrast of hot soup and crisp tortilla strips.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 65mg
