Sopa De Lima

Prep Time
Cook Time
Ready In

"This is a very tasty soup. I love the lime and garnishes! Feel free to add cumin and more hot chilies, if you like."

Original recipe yields 8 servings


  • Serving Size: 1 (528.1 g)
  • Calories 344.6
  • Total Fat - 12.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 52.5 mg
  • Sodium - 447.6 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 21 g
  • Protein - 22 g
  • Calcium - 419.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.2 mg

Step 1

Cook and shred chicken. Set aside.

Step 2

Pour olive oil into a large pot and heat over medium high heat until hot. Add the onion and saute for 4 minutes. Add the garlic and saute for another minute or until onions are translucent.

Step 3

Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes.

Step 4

Add the shredded chicken and lime juice and simmer for 10 minutes.

Step 5

Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.

Tips & Variations

No special items needed.



We love this limey soup. Did follow your suggestion to add cumin and increase the serranos, also doubled the avocado and onion and used less salt. Came out super delicious. Want to try putting potatoes in this too. Made half a recipe to serve 2 people as a main course.

review by:
(12 Jun 2018)

Sue Lau

I made this just as written. The lime is quite nice- it makes the soup pleasantly tart, the way I like tart soups (tom yum being a favorite) All the other flavors round it out for a nice southwestern effect.

review by:
(24 Apr 2013)