Sopa de Lima: Mexican Lemon Chicken Soup

There are so many incredibly good reasons for chicken soup that it’s impossible to list them all. The cold is approaching, the days are getting colder or you just want a soothing broth with ingredients. This is not only the case in this country, but all over the world there are recipes that have been passed down for generations and will never go away. In Latin America, this recipe comes from Mexico, which, of course, is no different. Sopa de lima, Mexican chicken soup, fulfills the well-known purposes that only chicken soup can have. What is special is already in the name. Lemon is an essential part of Sopa de Lima, along with many other ingredients that give it its own character. Premium chicken soup? Make it Mexican with Sopa de Lima.


We were amazed by the Mexican cuisine, with its depth and variety, along with many other national cuisines. That’s why we delve into research and test authentic recipes to show you with us. Would you like to pick a small? Look:

With our shopping list of Mexican ingredients, we try to give you an introduction to Mexican cuisine. There is still more to discover, but you are on the right track. In our culinary school you will find more recommendations for spices and ingredients from all over the world, for example Korean. Make sure to check it out.


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Mexican chicken soup soba de lima in soup plate on plate.  Various ingredients arranged in a circle around the plate.  top view.

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Chicken soup from Mexico: Sopa de Lima

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Strong Mexican Chicken Lemon Soup: Sopa de Lima


  1. First, peel the onions and garlic and chop finely. Cut the pepper into slices. Cut the tomatoes in half and cut them into slices.

  2. Heat the oil in a saucepan and fry the onions, garlic and pepper. Pour in the broth. Add lemon juice and bring to a boil. Add thyme, pepper and salt to the broth.

  3. Leave the chicken breasts soaked in the broth for 15 minutes. The broth should not boil. Meanwhile, cut the other lemon into slices. Tortilla toast. Cut the hot pepper into rings. chop coriander

  4. Remove chicken breasts from broth and cut into thin slices. Now let the broth simmer for 10 minutes.

  5. Finally, add the lemon slices and tomatoes to the broth as well as the chicken strips. Leave it on for another 5 minutes.

  6. Cut the tortillas into strips and put them in the soup bowl with the chili and some cilantro. Pour into soup and serve hot. Once you get stuck, next time use two more limes.

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