The first time I tasted Yucatan lime soup in a tiny mercado in Mérida, I knew I’d found something special. That perfect balance of tangy lime and rich chicken broth stopped me mid-bite—I actually closed my eyes to savor it! This isn’t just any chicken soup. Sopa de Lima, as they call it locally, is the Yucatan Peninsula’s vibrant answer to comfort food. The secret? Fresh lime juice added at the very end, waking up every other flavor in the bowl. I came home obsessed, determined to recreate that bright, soul-warming magic in my own kitchen. Now it’s my go-to when I need a bowl that’s light yet satisfying, with flavors that dance on your tongue.
Why You’ll Love This Yucatan Lime Soup
This soup is my happy place in a bowl, and here’s why it’ll become yours too:
- That lime kick! Fresh juice added at the end gives the most vibrant, mouthwatering tang you can imagine.
- Comfort without the heaviness – all the cozy feels of chicken soup with a lightness that won’t weigh you down.
- So simple to make – just simmer, shred, and squeeze! Perfect for weeknights when you want big flavor fast.
- Basic ingredients shine – no fancy pantry items needed, just good chicken, fresh limes, and those crispy tortilla strips I’m obsessed with.
Trust me, one spoonful and you’ll be hooked just like I was in that Mérida mercado!
Ingredients for Yucatan Lime Soup
Here’s everything you’ll need to make my favorite bright and zesty soup – I’ve learned the hard way that these ingredients really matter for that authentic Yucatan flavor!
- 1 whole chicken (3-4 lbs), cut into pieces – I like using bone-in for richer broth, but you can use breasts/thighs if you prefer
- 8 cups chicken broth – homemade is amazing, but good quality store-bought works too
- 1 large onion, chopped – white or yellow, whatever you’ve got
- 4 garlic cloves, minced – don’t skimp! They mellow beautifully while cooking
- 2 ripe tomatoes, diced – the juicier the better for this soup
- 1 bell pepper, sliced – I use whatever color looks best at the market
- 3 limes, juiced (about 1/4 cup) – must be fresh! Bottled just doesn’t give the same bright pop
- 1 tsp oregano – Mexican oregano if you can find it
- 1 tsp cumin – toasty and warm against the lime
- Salt and pepper to taste – season as you go!
- 6 corn tortillas, cut into 1/2-inch strips and fried – the crispy topping makes it
- Fresh cilantro, chopped (not dried!) – about 1/4 cup for garnish
Quick pro tip: Have all your ingredients prepped and ready before starting – this soup comes together fast once you get going!
How to Make Yucatan Lime Soup
Ready to make the most vibrant, tangy soup of your life? Follow these steps – I promise it’s easier than it looks, and the results are so worth it!
- In a large pot, simmer the chicken pieces in the broth over medium heat for about 30 minutes, until the chicken is cooked through and tender. Don’t rush this step – it builds the flavor base!
- Remove the chicken and let it cool slightly, then shred the meat into bite-sized pieces. Set aside.
- In the same pot with the broth, sauté the onion, garlic, tomatoes, and bell pepper until softened, about 5 minutes. You’ll know it’s ready when the onions turn translucent and the kitchen smells amazing.
- Add the shredded chicken back to the pot, along with the oregano, cumin, salt, and pepper. Let everything simmer together for another 10 minutes to let the flavors marry.
- Just before serving, stir in the fresh lime juice. This is key! Adding it at the end keeps that bright, tangy flavor intact – overcooking the lime juice makes it bitter.
Now comes the fun part – topping it off and digging in!
Preparing the Chicken and Broth
Once the chicken is cooked, I like to shred it while it’s still warm – it’s so much easier that way! If you want a lighter broth, skim off any fat from the surface before adding the veggies. But honestly, a little fat makes it extra rich and delicious.
Building the Soup
After sautéing the veggies, the broth will take on this gorgeous golden color. That’s when you know it’s time to add the chicken back in. Season generously – taste as you go! The lime juice at the end is the real magic, so don’t skip that step.
Serving Suggestions
Ladle the soup into bowls and top with those crispy tortilla strips and a generous sprinkle of fresh cilantro. If you’re feeling fancy, add avocado slices on the side – they’re the perfect creamy contrast to the tangy soup.
Tips for the Best Yucatan Lime Soup
After making this soup more times than I can count, here are my can’t-miss secrets for getting it just right every single time:
- Fresh limes are non-negotiable! Bottled juice just doesn’t give that bright, zesty punch. Roll your limes on the counter before juicing to get every last drop.
- Want some heat? Add sliced jalapeños when sautéing the veggies, or serve with habanero slices on the side for brave souls. The spice plays so nicely with the lime.
- Fry those tortilla strips fresh – store-bought chips won’t give you that perfect crunch. Cut them thin, fry in shallow oil until golden, and salt immediately. You’ll thank me later.
- Timing is everything with the lime juice – add it right before serving to keep that vibrant flavor. I learned the hard way that cooking it too long makes the soup bitter.
Follow these simple tricks, and you’ll have soup that tastes like it came straight from a Yucatan kitchen!
Yucatan Lime Soup Variations
While I’m completely obsessed with the classic version, sometimes it’s fun to mix things up! Here are my favorite ways to tweak this soup when I’m feeling adventurous:
- Turkey twist: After Thanksgiving, I swap the chicken for leftover turkey – the dark meat works especially well. The rich flavor stands up beautifully to all that lime.
- Vegetarian magic: Skip the chicken and use vegetable broth instead. I add a can of rinsed black beans and some sliced zucchini for heartiness. You’ll be shocked how satisfying it is!
- Seafood lover’s dream: On special occasions, I’ll simmer shrimp or firm white fish in the broth right at the end. The lime makes it taste like a coastal vacation!
The beauty of this soup is how adaptable it is – just keep that fresh lime juice as your star ingredient, and you can’t go wrong!
Storing and Reheating Yucatan Lime Soup
Here’s my golden rule: always store the soup and tortilla strips separately! The broth keeps beautifully in the fridge for up to 3 days, but those crispy strips turn soggy fast. When reheating, warm the soup gently on the stove – microwaving kills that bright lime flavor. As for the tortillas? Fry them fresh every time. Trust me, that perfect crunch makes all the difference!
Yucatan Lime Soup FAQs
Over the years, I’ve gotten so many questions about my favorite soup – here are the answers to the ones people ask me most!
Can I use bottled lime juice instead of fresh?
Oh honey, please don’t! I know it’s tempting, but bottled lime juice just doesn’t have that vibrant zing that makes this soup special. Fresh limes give the perfect balance of tart and sweet, while bottled can taste flat or even bitter. Squeezing those limes is worth the extra minute – I promise!
How spicy is traditional Yucatan lime soup?
The beauty is you’re in complete control! The base recipe isn’t spicy at all – just beautifully tangy. But if you want heat (like they serve it in the Yucatan), add some sliced jalapeños when sautéing the veggies, or serve with habanero slices on the side. My husband loves it with a whole habanero floating in his bowl, but I usually just do a few jalapeño slices for a gentle kick.
Can I make the soup ahead of time?
Absolutely! I often make the broth and cook the chicken the day before, then store them together in the fridge. Just wait to add the lime juice until right before serving – that bright flavor fades if it sits too long. The next day, just reheat gently and squeeze in those fresh limes. Easy peasy!
Nutritional Information
Here’s the scoop on what’s in each bowl of this vibrant soup – but keep in mind, these are just estimates. Your exact numbers will depend on the ingredients you use and any tweaks you make. That said, here’s the breakdown per serving (about 1 generous bowl):
- Calories: 280
- Protein: 28g
- Carbohydrates: 25g
- Fat: 8g
- Saturated Fat: 2g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 70mg
Not bad for a soup that’s packed with flavor, right? The chicken gives you plenty of protein, while the lime and veggies keep it fresh and light. Just remember, those crispy tortilla strips add a little extra – but hey, life’s too short to skip the crunch!
Nothing makes me happier than hearing about your soup adventures! Did you add an extra squeeze of lime? Maybe you threw in some jalapeños for heat? I want to hear all about it. Leave a note in the comments – your tips might just inspire someone else’s perfect bowl. And if you snapped a photo of that gorgeous golden broth topped with crispy tortilla strips, tag me! There’s something magical about seeing how this humble soup brings people together. Just like that mercado in Mérida where I first fell in love with it, this recipe is meant to be shared.
PrintZesty Yucatan Lime Soup Recipe with 3 Secret Tips
A traditional Mexican soup from the Yucatan Peninsula made with chicken, lime juice, and tortilla strips. It’s tangy, flavorful, and comforting.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 8 cups chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 1 bell pepper, sliced
- 3 limes, juiced
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper to taste
- Corn tortillas, cut into strips and fried
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large pot, simmer chicken pieces in broth until cooked through, about 30 minutes.
- Remove chicken, shred the meat, and set aside.
- In the same broth, sauté onion, garlic, tomatoes, and bell pepper until softened.
- Add shredded chicken back to the pot.
- Season with oregano, cumin, salt, and pepper.
- Simmer for 10 minutes.
- Stir in lime juice just before serving.
- Serve hot with fried tortilla strips and fresh cilantro on top.
Notes
- Use fresh lime juice for the best flavor.
- Adjust lime juice to your taste preference.
- For extra heat, add sliced jalapeños or habanero peppers.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
