A Bowl of Awesomeness: Sopa de Lima

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Many cultures have a version of comforting chicken soup.

This classic Yucatecan lime soup with crispy tortillas became a quick favourite of mine as I searched for lighter Mexican fare.

Coincidentally it also fit well into my budget as a bowl cost 18 pesos and made for a bargain lunch.

Foods in Mexico/a>

Rick Bayless, also known as Top Chef of the Masters Series, is passionate about Mexican food. There’s no one better to scoff a recipe from than him:

Sopa de Lima Recipe

Mexican sopa de lima, chicken and lime soup with tortillas in a white bowl.

Mexican Chicken Soup - Sopa de Lima

Yield: 1-12 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

A comforting Mexican chicken soup with the tanginess of lime.


  • 12 nacho chips, crumbled into smaller pieces
  • 1 tablespoon vegetable oil
  • 1 pinch salt
  • 1 medium onion chopped
  • 1 celery rib thinly sliced
  • 1 carrot thinly sliced
  • 1 jalapeno or serrano pepper stemmed, seeded and finely chopped
  • 4 cloves garlic minced
  • 1 bay leaf
  • 1/4 teaspoon dried Mexican oregano crumbled
  • 1 large tomato peeled and chopped
  • 8 cups chicken stock or canned low sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 green onions finely chopped
  • 3 limes juiced (about 1/3 cup)
  • 1 large avocado peeled, pitted and coarsely chopped
  • 2 tablespoons chopped fresh cilantro leaves


  1. Add 1 tablespoon of vegetable oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper.
  2. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute.
  3. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes.
  4. Add the chicken stock and chicken breasts and bring to a boil.
  5. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
  6. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice.
  7. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot.
  8. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 221Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 306mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 23g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.

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  1. Carmie Brogan says:

    Travel log, pictures and recipes….wow

  2. I was reading this before then planning to go to sleep but now I need to eat.
    This blog has everything.

  3. Christine says:

    Yum this looks delicious! I might have to try this one out!

  4. Is this some kind of recipe book? ha. Havent tried the soup yet, the tacos were amazing i agree.

  5. Really loving your content so far. Consider me a full time reader. Gonna try this recipe out soon.

  6. sigh, i miss mexican food – the best cuisine for the best prices in latin america.

  7. Your post led me to google the recipe for easier printing…found it on the Food Network site. I made it for my husband and he. tripped. out. Said it tasted just like his mom made it. Except with a lot less fat and they usually serve freshly killed chickens which his family swears by for taste.

    1. Ayngelina Author says:

      Rick Bayless is generally good but nice to know it’s authentic.

  8. Where did you go in Valladolid to have your awesome sopa de lima?

    1. Ayngelina Author says:

      There is like a little court of food stalls just off the main square. I found the restaurant that was the busiest and ate there!

  9. dtravelsround says:

    Oh, yum. I wish I had those ingredients just chilling in my house. And that I could cook. Or that someone could make this for me. Love the photo too, makes it look even tastier!!

  10. One of my fav soups in the WORLD.

  11. Not a good idea to read these posts when I’m about to go to sleep…craving for food now, but the Twix besides me just doesn’t feel right…

  12. The Travel Chica says:

    I love fresh, light meals like this with lots of herbs and veggies.

  13. That looks outstanding, I can almost taste it!

  14. I made this for a Dia de los muertos dinner I hosted last night. Thanks so much for the recipe. It was a hit!

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