Skip to Content

Mexican Sopa de Lima (Lime Soup) Recipe

Mexican Sopa de Lima (Lime Soup) Recipe

Sopa de Lima is a traditional Mexican soup made from lime with chicken broth, shredded chicken, and crunchy tortilla strips. The soup originates from the Yucatan Peninsula and is a fusion of Mexican ingredients and Mayan influence.

Origin & Cultural Significance

Sopa de Lima literally translates as Lime Soup and traces it’s roots back to the Yucatan region where the Mayans once lived, although the exact origin is unknown. The dish uses a combination of Spanish and Indigenous influence, using the local ingredients in the area like maize and limes which feature heavily in both modern and pre-colonial Mexican cuisine.

Traditionally, the soup was made with small limes that are native to the region, limas agrias, however, the dish is now more commonly made with regular limes.

The soup is thought to have been created after the arrival of the Spanish, who brought over animals like chickens, and it has since grown to be one of the country’s most popular dishes. It is often served at dinner or special occasions and gatherings, and different variations of the dish can be found all over Mexico.

Bowl of red colored Mexican sopa de lima, with tortillas, and other ingredients in the middle of the bowl.

Mexican Sopa de Lima

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Sopa de Lima is a traditional Mexican soup made from lime with chicken broth, shredded chicken, and crunchy tortilla strips.


  • Boneless, skinless chicken breasts (cooked and shredded) - 2
  • Chicken broth - 6 cups
  • Roma tomatoes (diced) - 4
  • Onions (diced) - 2
  • Garlic cloves (minced) - 2
  • Vegetable oil - 2 tbsp
  • Ground cumin - 2 tsp
  • Dried oregano - 2 tsp
  • Limes (juiced) - 4
  • Salt and pepper - to taste
  • Corn tortillas (cut into strips and fried for garnish) - 4
  • Fresh cilantro (chopped, for garnish) - 4 tbsp


  1. In a pot, heat the vegetable oil over medium heat. Add the diced onions and minced garlic. Sauté until the onions turn translucent.
  2. Add the diced tomatoes to the pot and cook until they soften.
  3. Pour in the chicken broth and bring it to a gentle simmer.
  4. Add the shredded chicken, ground cumin, dried oregano, and the juice of the limes. Stir well to combine.
  5. Season with salt and pepper to taste. Simmer for 15-20 minutes to allow the flavors to meld together.
  6. While the soup is simmering, fry the corn tortilla strips until crispy.
  7. To serve, ladle the Sopa de Lima into bowls. Top each serving with crispy tortilla strips and a sprinkle of fresh cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 1523mgCarbohydrates: 28gFiber: 5gSugar: 7gProtein: 24g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

Share on Social:

Skip to Recipe