Jul 14 2026
Restaurants›Antojo Tacos + Tequila›Sopa De Lima Recipe

Sopa De Lima Recipe

Inspired by Antojo Tacos + Tequila
Time1h
Serves4

Yucatan style lime soup, shredded chicken, avocado, red onion, crispy tortilla

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Ingredients

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Broth & Base

Vegetables & Aromatics

Soup Add-ins & Finish

Tortilla Garnish

Optional Condiments

Method

Broth & Poaching Chicken

  1. 1

    Combine and simmer

    In a large stockpot, add chicken stock, water, quartered onion, smashed garlic, carrot, celery, bay leaves, cumin, oregano, salt, and pepper. Bring to a gentle boil over medium-high heat.

  2. 2

    Poach chicken

    Reduce heat to low so liquid is at a gentle simmer. Add the whole chicken breasts, partially cover, and simmer for 15–18 minutes or until the thickest part reaches 165°F (74°C).

  3. 3

    Remove and shred

    Transfer the breasts to a cutting board and let rest 5 minutes. Shred the chicken with two forks into bite-sized pieces. Reserve 3 cups shredded for the soup and save any extra for other uses.

  4. 4

    Strain broth

    Using a fine mesh strainer, strain the broth into a clean pot or bowl, discarding solids (onion, carrot, celery, bay leaves). Return strained broth to the pot and keep warm over low heat.

Flavoring & Lime

  1. 5

    Roast and purée tomato (optional, for color)

    While chicken poaches, char the halved Roma tomato directly over a gas flame or in a hot skillet until skin blackens in spots (about 4–6 minutes). Let cool slightly, then roughly chop.

  2. 6

    Add tomato and lime

    Add the chopped roasted tomato and lime zest to the warm strained broth. Stir and simmer 5 minutes to integrate flavors. Remove from heat and stir in 3/4 cup fresh lime juice, tasting and adjusting — aim for bright, tangy but balanced flavor.

  3. 7

    Adjust seasoning

    Taste the broth and add additional salt or black pepper as needed. If too tart, add up to 1/4 cup additional warm stock or a pinch of sugar to balance.

Tortilla Strips

  1. 8

    Cut tortillas

    Stack tortillas and cut into 1/4-inch wide strips (or cut into triangles if preferred).

  2. 9

    Fry until crisp

    In a medium skillet, heat vegetable oil over medium-high until shimmering (about 350°F if using a thermometer). Fry tortilla strips in batches, stirring and tossing, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with 1/2 tsp salt to season.

  3. 10

    Alternative bake

    For a lighter option: toss strips with 1 tsp oil, spread on a sheet pan, and bake at 425°F (220°C) for 8–10 minutes, flipping halfway, until crisp.

Assembly & Finish

  1. 11

    Reheat shredded chicken

    If the shredded chicken cooled, warm it briefly in the hot broth (1–2 minutes) or microwave gently until just warmed.

  2. 12

    Portion soup

    Ladle 1 to 1 1/4 cups of the hot lime broth into each bowl (depending on preferred portion size). Add 3/4 to 1 cup shredded chicken to each bowl.

  3. 13

    Add fresh elements

    Top each bowl with diced avocado (about 1/4 of an avocado per bowl if serving 4), a few thin slices of red onion, and a tablespoon of chopped cilantro. If using epazote, add a small sprig for authentic aroma.

  4. 14

    Garnish with tortillas & serve

    Scatter a generous handful of crispy tortilla strips over each bowl so they stay partially crisp. Serve immediately with lime wedges and hot sauce on the side.

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