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Sopa de Lima

Sopa de Limaimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time60 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


For the broth:

  • 3 cloves garlic
  • 1 white onion, whole
  • 250 g chicken breasts
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 coffee spoon of freshly ground black pepper
  • Salt

For the sofrito:

  • 1 tablespoon vegetable oil
  • 1/2 red onion
  • 1 yellow pepper
  • 2 tomatoes
  • 1 lime, cut into thin slices
  • 1/2 bouquet of fresh coriander


  • In a large pot, place the chicken breasts and cover with 3 L of water.
  • Add garlic and peeled white onion, oregano, bay leaves, salt and pepper. Simmer over medium heat, partially covered, for 40 minutes.
  • Remove the chicken. Let it cool, then chop it coarsely.
  • Strain the broth through a colander in a large bowl, add the chicken and set aside.
  • Peel and chop the onion, dice the pepper and tomatoes.
  • In a large saucepan, heat the oil over high heat. Add onion, pepper and tomatoes. Cook for 10 minutes until vegetables are cooked through.
  • Pour the chicken broth with the shredded chicken into the pot and simmer for about 10 minutes.
  • Pour the soup into individual bowls and add two thin slices of lime and chopped coriander.
  • Serve with tortillas, if desired.


Total carbs


Total fat

Saturated fat

Omega 3



165.5 Kcal

9.9 g

5.8 g

4.1 g

0.7 g

0.1 g

3.3 g

353.5 g


The nutritionist's advice:

This soup is typical of the Yucatan Peninsula. Its taste is refreshing even if the soup is served boiling. Feel free to use leftover chicken.