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Mexican Chicken Lime Soup (Sopa de Lima)

Mexican Chicken Lime Soup (Sopa de Lima)
  • Meal


  • Cusine

    Mexican, Mexican and Tex Mex


1 to 1 1/2 cups extra virgin olive oil, peanut oil, canola oil, or corn oil

6 corn tortillas

1 1/4 cup chopped white onion

3 cloves of garlic, minced

1 habanero chile, seeded and minced

1/4 teaspoon ground cinnamon

Pinch of ground cloves

1 pound tomatoes

2 quarts of chicken stock

1 teaspoon of dried oregano

1 teaspoon salt

1 1/2 pounds of skinless, boneless chicken thighs , trimmed of excess fat, and cut in half crosswise

1/3 cup lime juice

1 bunch of cilantro, roughly chopped for garnish

2 avocados, pitted, peeled, and roughly chopped for garnish


Dry tortillas in oven, cut into strips: Heat oven to 350 degrees F. Place tortillas in a single layer on a baking sheet and heat in the oven for 10 to 12 minutes, flipping over after the first 5 minutes. (This will help dry out the tortillas a bit before frying.) Remove from oven. Cut the tortillas into 1/4-inch wide strips. Fry tortilla strips in hot oil: Pour oil into a large, thick-bottomed pot to 1/4-inch deep, about 1 to 1 1/2 cups. Heat the pot on medium high heat until the oil temperature reaches about 350 degrees F or a small piece of tortilla place in the oil sizzles. If a small tester piece of tortilla burns or browns too fast, move the pan from heat to let the oil cool a bit before continuing. Working in batches, gently scatter a handful of tortilla strips in the hot oil. Turn with metal tongs so that the tortilla strips are separated. Cook for a few minutes or until the strips just begin to color. Remove them to a paper towel lined plate. When I make these after I add the tortilla strips I increase the heat of the burner to compensate for the tortilla strips lowering the temperature of the oil. Once the tortilla strips start to color I lower the temperature to keep the oil from getting too hot. Sauté onions, add garlic, habanero, cinnamon, ground cloves: Remove all but two tablespoons of the tortilla frying oil. Heat on medium high. Add the onions and cook until translucent, about 5 minutes. Add the garlic, minced habanero, cinnamon, and ground cloves and cook a few minutes longer. Add tomatoes, stock, oregano, chicken, salt, then simmer: Add the peeled chopped tomatoes to the onions. Add the stock, oregano, and chicken. Add one teaspoon of salt. Bring to a simmer and reduce the heat to maintain a low simmer. Cover and cook for 20 to 25 minutes, until the chicken is just cooked through. Remove chicken from pot, shred: Remove pot from the heat. Remove the chicken from the pot. Using two forks, shred the chicken. Return shredded chicken to pot, add lime juice: Return the chicken to the soup. Stir in the lime juice. Add more salt, if needed, to taste. Serve garnished with fried tortilla strips, chopped avocado, and cilantro.