Sopa de Lima
This bright, brothy Sopa de Lima is light yet comforting. The gentle lime acidity and smoky fire-roasted tomatoes create a fresh, layered flavor, while cubed avocado adds a buttery, creamy finish. This version is streamlined for easy weeknight cooking—using rotisserie chicken, store-bought chicken broth, and canned tomatoes—so you get classic taste with minimal effort.
This recipe comes from a longtime favorite adapted from Cafe Tortuga and has been a family staple for years. The preparation is straightforward and forgiving, so feel free to adjust heat, acidity, or garnish to match your preference.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups small diced white onion (about 1 onion)
- 2 cups small diced green bell peppers (about 2 medium peppers)
- 1/2 cup jalapeño, seeds removed and finely diced (about 2 jalapeños)
- 6 garlic cloves, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 (15-ounce) cans fire-roasted tomatoes, drained
- 8 cups chicken broth (store-bought or homemade)
- 2 teaspoons dried oregano
- 2 bay leaves
- 4 cups shredded cooked chicken (rotisserie chicken works great)
- 6 tablespoons freshly squeezed lime juice (about 3 limes)
- 2 tablespoons minced cilantro leaves, for serving
- Tortilla chips, crushed (optional, for serving)
- Cubed avocado (optional, for serving)
Step-by-step
Step one: Cook the vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, jalapeño, minced garlic, salt, and black pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes.
Step two: Add tomatoes, broth, and spices; simmer
Turn the heat up to medium-high. Add the drained fire-roasted tomatoes, chicken broth, dried oregano, and bay leaves. Stir, bring the mixture to a rapid simmer, then reduce the heat to maintain a gentle simmer. Cover and let the soup simmer for about 10 minutes to allow the flavors to meld.
Step three: Add chicken and lime
Stir in the shredded cooked chicken and the freshly squeezed lime juice. Simmer for an additional 5 minutes to heat the chicken through and let the lime brightness blend with the broth.
Step four: Garnish and serve
Ladle the soup into bowls and top with minced cilantro, a handful of crushed corn tortilla chips for crunch, and cubed avocado for creaminess. Taste and adjust seasoning—add more salt, pepper, or lime juice if desired.
Recipe FAQs
Does this soup freeze well? Yes. Let the soup cool completely, then transfer to airtight containers or freezer bags. Leave a little space for expansion. Label and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. If the soup has absorbed too much liquid, stir in 1–2 cups additional broth while reheating and adjust seasoning.
Do I have to use rotisserie chicken? No. Any cooked, shredded chicken will work—leftovers, poached chicken, or store-bought rotisserie all make this recipe quick and convenient. Adjust the amount to your preference.
Notes & Tips
- Flavor balance: Fresh lime juice brightens the whole soup—start with the recommended amount and add more to taste for extra zing.
- Heat level: Keep or remove jalapeño seeds to control spiciness. You can substitute a milder pepper if you prefer less heat.
- Smoke and depth: Fire-roasted tomatoes contribute a subtle smokiness that complements the lime. If you don’t have them, regular canned tomatoes will still yield a delicious broth.
- Reheating: Reheat slowly over medium-low heat to preserve avocado texture—add fresh avocado after reheating for the best result.
- Freezer tips: Freeze without avocado and crushed chips. Add these fresh when serving for optimal texture.
Nutrition (approximate per serving)
- Calories: 260 kcal
- Carbohydrates: 12 g
- Protein: 27 g
- Fat: 12 g
- Sodium: 2013 mg
- Fiber: 2 g
- Sugar: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Servings: 6
Author: Alex Snodgrass
Photography and styling credit: Eat Love Eats.