Guatemalan Lime Chicken Tortilla Soup

Be the first to rate

(No Ratings Yet)

Loading...

Guatemalan lime chicken tortilla soup (sopa de lima) is a bright, aromatic broth built on tender shredded chicken, tomatoes, onions, and chiles, finished with a generous pour of fresh Key lime at the end. Crispy fried tortilla strips and creamy avocado crown each bowl, balancing the tangy broth with rich, crunchy contrast.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 6 gFiber
• 5 gSugar
• 38 gProtein
• 940 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 32 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the soup base

• 1.5 lb boneless skinless chicken thighs
• 6 cups low-sodium chicken broth
• 1 medium white onion, sliced
• 3 garlic cloves, minced
• 2 Roma tomatoes, chopped
• 1 large jalapeño, sliced with seeds removed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For finishing the broth

• 1/3 cup fresh Key lime juice (about 6 to 8 limes)
• 1 tbsp Key lime zest
• 1/4 cup roughly chopped cilantro
• 1 tsp dried Mexican oregano

For the tortilla strips and garnish

• 6 corn tortillas, cut into 1/4-inch strips
• 1/2 cup vegetable oil, for frying
• 1 ripe avocado, diced
• 1/2 cup crumbled queso fresco or feta
• Lime wedges, for serving

Directions

1. Heat 2 tablespoons of the vegetable oil in a large pot over medium heat. Add the sliced onion and cook until softened and lightly golden, about 5 minutes, then stir in the garlic and jalapeño and cook for 1 minute until fragrant.
2. Add the chopped tomatoes, kosher salt, and black pepper, and cook for 4 to 5 minutes until the tomatoes break down into a chunky sauce. Pour in the chicken broth and bring the mixture to a gentle boil.
3. Season the chicken thighs lightly with salt and nestle them into the bubbling broth. Reduce the heat to a low simmer, cover partially, and cook for 18 to 20 minutes, until the chicken is fully cooked and pulls apart easily.
4. Transfer the chicken to a plate and let it rest for a few minutes, then shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5. While the soup simmers, fry the tortilla strips: heat the remaining oil in a small skillet to 350°F. Fry the strips in small batches for 2 to 3 minutes until crisp and golden. Drain on a paper towel-lined plate and sprinkle with a pinch of salt.
6. Just before serving, stir the Key lime juice, lime zest, chopped cilantro, and oregano into the soup. Taste and adjust seasoning, adding more salt or lime as needed for a bright, balanced broth.
7. Ladle the hot soup into four bowls and top each generously with the crispy tortilla strips, diced avocado, and crumbled queso fresco. Serve immediately with extra lime wedges on the side.

Cook’s Notes

• Key limes (called limas criollas in Guatemala) give the most authentic floral acidity, but regular Persian lime juice works well when Key limes are unavailable.
• Fry the tortilla strips just before serving so they stay crackling crisp; they soften quickly once they hit the hot broth.
• For a heartier soup, stir in 1 cup of cooked hominy or a handful of baby spinach during the final 2 minutes of simmering.
• To tame the heat, swap the jalapeño for a milder Anaheim chile, or leave the seeds in for a spicier version.
• Leftover shredded chicken and broth keep well separately in the refrigerator for up to 3 days; refresh with fresh lime juice and crisp tortillas when reheating.

You might also like

Americas

Guatemalan Small Tamales

Desserts

Sweet Plantain Patties with Brown Sugar Bean Filling

Americas

Slow-Simmered Mayan Beef and Chile Stew

Americas

Guatemalan Red Tamales