Sopa de Lima: Mexican chicken soup with lime

There are so many incredibly good reasons for chicken soup that it’s impossible to list them all. A cold is approaching, the days are getting colder or you simply want a soothing soup with ingredients. This is not the case only here, but all over the world there are recipes that have been handed down for generations and will never disappear. This recipe comes to Latin America from Mexico, of course it is no different there. Sopa de Lima, a Mexican chicken soup, fulfills equally well the well-known uses that only chicken soup can have. What is special is already in the name. Limes are an indispensable part of Sopa de Lima and together with many other ingredients give it a special character. Fancy chicken soup? Make it Mexican with our Sopa de Lima.

Traditional Mexican cuisine in the EAT CLUB

Mexican cuisine fascinated us with its depth and variety along with many other national cuisines. That’s why we dig deep to find authentic recipes and test them to show you with us. Would you like a small selection? Look at:

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Sopa de Lima Mexican chicken soup in a soup plate.  Various ingredients arranged in a circle around the plate.  View from above.

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Chicken soup from Mexico: Sopa de Lima


Strong Mexican chicken soup with lime: Sopa de Lima


  1. First, peel and finely chop the onion and garlic. Cut the peppers into strips. Halve and slice the tomatoes.

  2. Heat the oil in a pot and sauté the onion, garlic and pepper. Pour in the soup. Add lime juice and bring to a boil. Add oregano, pepper and salt to the soup.

  3. Let the chicken breast soak in the broth for 15 minutes. The soup must not boil. Meanwhile, slice the second lime. Toast the tortillas. Cut the bell pepper into rings. chop the coriander

  4. Remove the chicken breast from the soup and cut into thin slices. Now let the soup cook for about 10 minutes.

  5. Finally, add slices of lime and tomato to the soup, as well as strips of chicken. Leave for another 5 minutes.

  6. Cut the tortillas into strips and put them in a soup plate with chili and a little coriander. Pour in the soup and serve hot. When you get the hang of it, next time use two limes.

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