sopa de lima - Mexican lime soup

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides a plant-based protein, while canned beans offer a budget-friendly alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and using water with bouillon is economical.

tortillas

🥗Healthier: baked tortilla chips

💰Cheaper: store-bought tortilla chips

Baked tortilla chips reduce calories, while store-bought options save time.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper adds flavor without heat, while green chili is a more affordable spicy option.

Place the chicken in a pot and add the stock, water, onion, bay leaf, garlic, oregano, and salt and pepper. Cover and bring to a simmer. Cook until the chicken is cooked through and tender, about 20-30 minutes.

Prepare the vegetables for the sofrito by mincing the onion and pepper and finely chopping the tomato and garlic, if using.

Once the chicken has cooked, remove it and let it cool. Strain the broth and discard the solids, keeping the liquid.

Cut the tortillas into thin strips. Warm the oil in a skillet over medium heat. Add the tortilla strips and cook until crisp on all sides. Alternatively, brush with oil and bake in the oven.

In the same skillet, add a little extra oil if needed and add the onion and pepper. Cook for a minute, then add the tomato and garlic if using. Season with salt, pepper, and oregano and cook until softened.

Add the sofrito to the strained broth and mix through. Shred the chicken and add it to the soup, cooking for a few more minutes to let the flavors mingle.

Squeeze 1 to 1 1/2 limes into the soup and thinly slice the remaining half lime. Remove the cilantro leaves from the stems and roughly chop or tear them.

Serve the soup in bowls, distributing the chicken evenly, topped with tortilla strips, cilantro, and lime slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary