Sopa de Lima Yucateca is a traditional Chicken Lime Soup from Mexico’s Yucatan region. It is similar to the better known Chicken Tortilla Soup but adds a fresh citrus flavor with the liberal use of fresh lime.

Chicken Tortilla Soup

The limes used in the Yucatan Peninsula for this soup are a variety called “lima agria”  or bitter lime. They have a  are slightly sweet and bitter/sour taste at the same time. I think of the flavor as a combination of tangerine, lime and grapefruit. They add a very fresh light flavor to the soup but are often difficult to source outside of Mexico. 

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In my version I’ve used standard fresh limes, but feel free to add a little grapefruit juice. Key limes are also a good choice if you can find them. Of course, if you are lucky enough to be able to source lima agria, use those!

If unable to locate fried tortilla strips you can make them the traditional way by cutting a few corn tortillas into strips and frying them in hot oil until crisp.

Here are some additional Mexican inspired recipes and international soup recipes you might enjoy

Slow Cooked Barbacoa Beef Tacos

Black Bean Dip With Cheese

Aguachile Verde

Homemade Chipotles in Adobo Sauce

Chicken Empanadas

Charred Salsa Verde

Red Enchilada Chile Sauce

Salsa Chile de Árbol

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Yield: 6 Servings

Sopa de Lima Yucateca - Mexican Chicken Lime Soup

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Sopa de Lima Yucateca - a traditional Chicken Lime Soup from Mexico's Yucatan Peninsula similar to Tortilla Soup with extra spice and citrus.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 Tablespoons (30 ml) Vegetable Oil
• 1 1/2 Lbs (680 g) Chicken Breast - Cubed
• 1 Large White Onion - Diced
• 3 Cloves Garlic - Minced
• 2 Roma Tomatoes - Diced
• 1 Jalapeño Pepper
• 1 Teaspoon (1 g) Mexican Oregano
• Pinch Ground Cinnamon
• 3 - 4 Limes
• Dash of Hot Sauce
• 5 Cups (1.2 L) Chicken Broth
• 1 teaspoon (5.9 g) salt
• 1 Bunch Cilantro - Washed and Roughly Chopped
• Prepared Fried Tortilla Strips for Garnish
• Salt and Pepper to Taste

Instructions

1. Place the chicken cubes in a frying pan with vegetable oil over medium heat. Brown on all sides and then set aside.
2. Mince 1/2 of the jalapeno pepper and thinly slice the rest into thin rounds.
3. Add the onion to the frying pan and cook, stirring occasionally, for about 5 minutes. Add the garlic, tomato, minced jalapeno, oregano and cinnamon. Saute until the onion and garlic are are browned and translucent.
4. Place the onion mixture and chicken in a stock pot.
5. Return the frying pan to the heat. Place a few fresh lime slices in the pan and brown lightly on both sides. Set aside.
6. Squeeze fresh limes into the frying pan (yield should be about 1/4 cup of fresh lime juice). Remove from the heat.
7. Add the chicken stock to the stock pot and increase the heat until the soup begins to boil. Add fresh lime juice and 1/2 of the cilantro and a dash of hot sauce to the soup. Reduce the heat and continue to cook for 5 - 10 minutes. Add salt and pepper to taste.
8. Ladle the soup into bowls and garnish liberally tortilla strips.and garnish with fried lime slices, jalapeno slices and fresh cilantro.
9. Serve immediately.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 175Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 6mgSodium 342mgCarbohydrates 16gFiber 2gSugar 6gProtein 6g

Nutritional Values are estimates only, and does not include tortilla strips

Here are a few of our favorite soup recipes you might enjoy!

Bulgarian Meatball Soup – Supa Topcheta

Malaysian Curry Beef Noodle Soup – Laksa

Sausage Kale Potato Soup – Caldo Verde

Sausage and Corn Chowder

Red Lentil Soup with Yogurt and Garlic

Hot Pot (Shabu-Shabu) Soup

Tom Kha Gai Soup

Traditional Hungarian Goulash Soup