Sopa de Lima

Serves 6
1 Serving = 1 ½ cups

Sopa de Lima with Garnish

Sopa de Lima nutrition facts
sopa de lima


  • 6 cups chicken broth
  • 2 medium chicken breast halves (6 ounces each) boiled, drained and shredded
  • 2 tablespoons light olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup green chile, roasted, seeded and peeled
  • 2 vine-ripened tomatoes, seeded and chopped
  • ½ cup fresh lime juice (from about 5 limes)


  • 1 cup crushed corn tortilla chips
  • 1 to 2 avocados, peeled, pitted and chopped
  • 3 green onions, chopped
  • 3 limes, cut in wedges


  1. Place chicken broth and shredded chicken in large saucepan and heat.
  2. Add olive oil and onions to skillet and sauté over medium heat until the onion is opaque. Add garlic and continue sautéing over medium low heat until soft (about 2 to 4 minutes).
  3. Add green chile and tomatoes and stir until vegetables are heated through. Add the onion mixture and continue heating.
  4. Add the vegetables and lime juice to chicken broth and bring to a boil. Reduce to a simmer.
  5. Cook uncovered for 12 to 15 minutes.
  6. Serve in individual bowls and garnish with the tortilla chips, avocado, green onions, and lime wedges.

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