Sopa de Lima Recipe

Chicken breast: A lean protein that becomes tender and flavorful when cooked in broth.

Chicken broth: The base of the soup, providing a rich and savory flavor.

Limes: Adds a zesty and tangy flavor that defines the soup.

Onion: Adds sweetness and depth to the soup.

Garlic: Provides a robust and aromatic flavor.

Tomatoes: Adds a fresh and slightly acidic taste.

Green bell pepper: Contributes a mild sweetness and crunch.

Jalapeño: Adds a mild heat and distinctive flavor.

Cilantro: Brings a fresh and citrusy note to the soup.

Corn tortillas: Fried into strips for a crispy garnish.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a touch of heat and seasoning.

When cooking the chicken breast in the chicken broth, make sure to bring the broth to a gentle simmer rather than a rolling boil. This will ensure the chicken remains tender and juicy. Additionally, when shredding the chicken, use two forks to pull the meat apart for a finer texture that will blend seamlessly with the other ingredients in the soup.

• chicken breast - Substitute with turkey breast: Turkey breast provides a similar texture and mild flavor, making it a good alternative to chicken breast.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the soup, offering a different but still rich flavor.

• limes - Substitute with lemons: Lemons can provide a similar acidic and citrusy flavor, though they are slightly more tart than limes.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different but pleasant taste to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it lacks the same depth of flavor.

• tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a convenient alternative, providing a similar texture and flavor.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different color and flavor profile to the soup.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños but can be used to provide a similar spicy kick.

• cilantro - Substitute with parsley: Parsley can be used as a milder alternative to cilantro, though it will change the flavor profile slightly.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if corn tortillas are not available, though they will have a different texture and flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different kind of salty flavor along with umami, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor, though it is slightly more pungent than black pepper.

• Allow the sopa de lima to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the soup to airtight containers. Glass containers are ideal as they do not retain odors and are easy to clean.
• For short-term storage, place the containers in the refrigerator. The sopa de lima will stay fresh for up to 3-4 days.
• For long-term storage, consider freezing the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
• Label the containers with the date to keep track of freshness. Frozen sopa de lima can be stored for up to 3 months.
• When ready to enjoy, thaw the soup in the refrigerator overnight. For a quicker method, place the container in a bowl of cold water.
• Reheat the sopa de lima on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Avoid boiling to maintain the texture and flavor of the vegetables and chicken.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• Garnish with fresh cilantro and crispy tortilla strips just before serving to retain their texture and flavor.

• For a quick and easy method, use the microwave. Place the sopa de lima in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating. Add a splash of chicken broth if it seems too thick.
• Reheat on the stovetop for a more controlled approach. Pour the soup into a pot and warm over medium heat, stirring occasionally. This method allows you to monitor the consistency and add more broth or lime juice if needed. Heat until it reaches your desired temperature, usually around 5-7 minutes.
• If you have an instant pot or pressure cooker, use the sauté function. Pour the leftover soup into the pot and set it to sauté. Stir occasionally and heat until the soup is hot, which should take about 5 minutes.
• For a more gourmet touch, reheat the sopa de lima in a double boiler. This gentle method prevents the soup from scorching. Fill the bottom pot with water and bring it to a simmer. Place the soup in the top pot and stir occasionally until heated through, which may take around 10 minutes.
• To retain the crispy texture of the tortilla strips, reheat them separately in an oven or toaster oven. Preheat to 350°F (175°C) and spread the strips on a baking sheet. Bake for 5-7 minutes until they are crispy again. Add them to the soup just before serving.

• Large pot: Used to cook the chicken breast and later simmer the soup with all the ingredients.

• Tongs: Handy for removing the cooked chicken breast from the pot.

• Cutting board: Essential for chopping the vegetables and slicing the jalapeño.

• Chef's knife: Used to chop the onion, green bell pepper, tomatoes, and cilantro, and to mince the garlic.

• Juicer: Useful for extracting juice from the limes.

• Measuring cups: To measure the chicken broth accurately.

• Measuring spoons: For measuring salt and pepper to taste.

• Mixing bowl: To hold the shredded chicken temporarily.

• Wooden spoon: Ideal for stirring the vegetables and the soup.

• Skillet: Needed to fry the corn tortilla strips until crispy.

• Paper towels: To drain the fried tortilla strips and remove excess oil.

• Ladle: For serving the soup into bowls.

• Serving bowls: To present the soup when it's ready to be enjoyed.

Prep ingredients ahead: Chop the onion, garlic, tomatoes, green bell pepper, and jalapeño in advance and store them in the fridge.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking a chicken breast from scratch.

Ready-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Juice limes in bulk: Juice multiple limes at once and store the juice in the fridge for quick use.

Pre-fry tortillas: Fry and store the tortilla strips in an airtight container to keep them crispy.