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Sopa de lima

Lime Soup

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Whilst the ingredients and preparation make it feel like a bowl of standard chicken soup, the limes and tortillas transform this dish into a complex and fragrant experience.  People like to say that good food is tasted will all five senses, well this dish gets top marks for aroma.  It somehow reminds me of the amazing and aromatic dishes from Thailand and Vietnam.
Print Recipe
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings4 serves


  • 4 nixtamal corn tortillas cut into strips and fried
  • 60 ml canola oil
  • 2 skinless chicken breasts
  • 2 chicken stock cubes
  • 3 garlic cloves finely diced
  • 2 medium brown onions chopped
  • 1 medium tomato chopped
  • 2 jalapeño chillies seeded, veins removed and chopped – replace with serrano or long green chillies
  • 1 teaspoon dried oregano crumbled
  • 1 teaspoon salt
  • 6 sweet limes plus 1 more thinly sliced, to garnish – if you can’t find sweet limes then use 4 limes, and include the juice of 1 lemon and ½ orange
  • 1/2 bunch of fresh coriander chopped and lightly packed
  • salt to taste


  • Simmer the chicken breast, garlic, oregano, coriander, and salt in 2 litres of water for about one hour. Then remove the chicken and strain the stock.
    Sopa de lima
  • When the chicken has cooled down, shred the meat removing any skin, fat, and bones.
    Sopa de lima
  • Chop the onions, jalapeños, and tomatoes, and sauté in oil in a large saucepan until onions have softened and become transparent.
    Sopa de lima
  • Add back the chicken stock from step one, add the juice of the six sweet limes, the chicken stock cubes, and simmer for 10 minutes. Then add the shredded chicken
    Sopa de lima
  • Server the soup with tortilla strips and a slice or two of fresh lime.
    Sopa de lima