Sopas y CaldosMedium

Yucatecan Lime Soup

Name: Yucatecan Lime Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 4 Sour limes (or regular limes); 1 Green pepper; 1 to taste Salt and pepper; 600 g Chicken breast; 4 Corn tortillas; 3 Tomato; 1 White onion; 3 Garlic clove; 1 tsp Dried oregano; 60 ml Vegetable oil

60 min (20 prep + 40 cook) Medium 6 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 16 Apr 2026

An aromatic Yucatecan chicken broth with sour lime and crispy tortilla strips.

About this recipe

Sopa de lima is a fragrant chicken broth with crispy fried tortilla strips and the juice of sour limes, originating from the Yucatan Peninsula. Its bright citrus flavour and comforting warmth make it one of the most cherished soups in Yucatecan cuisine.

History & Origin

Sopa de lima is the most representative dish of Yucatecan cuisine and has its roots in the fusion of Mayan cooking with ingredients brought during the colonial period. The Yucatecan sour lime (Citrus limetta) is a specific variety that grows on the peninsula and is not easily found in other regions. In Yucatecan homes, this soup is traditionally prepared on Sundays using free-range chicken. The Yucatecan writer Antonio Mediz Bolio described it as 'the liquid perfume of Yucatán' in his gastronomic chronicles.

Estimated cost

£14.10

Total cost

£2.35

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

13g

Protein

34g

Carbohydrates

11g

Fat

Fibre

891mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the chicken breast in 1.5 litres of water with half an onion, a garlic clove and salt for 25 minutes. Reserve the stock and shred the chicken.
2
Soak the chia seeds in a cup of water for at least 15 minutes until they swell up and form a gel-like coating.
💡 Stir them a couple of times during soaking to prevent clumping.
3
Squeeze the limes to extract the juice. You'll need about 150-200 ml of juice.
💡 No the licúes; la sopa de lima lleva the verduras picadas, no en puré.
4
In a large jug, combine 1.5 litres of cold water with the lime juice and sugar. Stir until the sugar dissolves.
💡 Adjust the sugar to your taste - start with less, as you can always add more.
5
Add the hydrated chia seeds (with their gel) to the jug and stir well.
6
Chill in the fridge for at least 30 minutes before serving. Stir again just before pouring, as the chia seeds tend to settle. Serve over ice.