Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sopa De Lima (Mexican Lime Soup) Recipe
Sopa De Lima (Mexican Lime Soup) provides light and refreshing experiences whether served hot or cold, representing authentic Mexican lime soup preparations first enjoyed in traditional settings. This versatile recipe adapts to weather preferences while maintaining characteristic lime-forward flavor profiles and authentic Mexican preparation techniques. The citrus focus creates bright, uplifting results.
Hot or cold outside, this sopa de lima recipe (Mexican lime soup) is light and refreshing. I first enjoyed this dish while sitting by the ocean in Mexico. It goes great with a margarita or beer and a side of chips and salsa. Use whatever chiles you want (hot or mild), depending on the amount of heat you enjoy. Serve it in bowls with crushed tortilla chips or strips on top.
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
8
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Ingredients
9 cups chicken broth
5 skinless, boneless chicken breasts
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for serving
Directions
Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.
Nutrition Facts (per serving)
| 217 | Calories |
| 7g | Fat |
| 22g | Carbs |
| 18g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 6% |
| Cholesterol 45mg | 15% |
| Sodium 1693mg | 74% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 4g | 14% |
| Total Sugars 5g | |
| Protein 18g | 37% |
| Vitamin C 49mg | 54% |
| Calcium 77mg | 6% |
| Iron 2mg | 11% |
| Potassium 396mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
