Go Back
–+ servings
A finished and garnished bowl of Sopa de Lima, in a white bowl, on an orange countertop.
Print Recipe
5 from 3 votes

Sopa de Lima

Servings: 6 servings
Author: Alex Snodgrass

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups small diced white onion, 1 onion
  • 2 cups small diced green bell peppers, 2 medium peppers
  • ½ cup seeds removed and finely diced jalapeño, about 2 jalapeños
  • 6 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 2 [15-ounce] cans fire roasted tomatoes, drained
  • 8 cups chicken broth
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 4 cups shredded cooked chicken, I use rotisserie
  • 6 tbsp freshly squeezed lime juice or 3 limes
  • 2 tbsp minced cilantro leaves for serving
  • Tortilla chips optional for serving
  • Cubed avocado optional for serving

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeño, garlic, salt, pepper and cook, stirring, until the veggies are tender, about 8 minutes.
  • Increase the heat to medium-high. Add the drained cans of tomato, broth, oregano and bay leaves, stir and bring to a rapid simmer. Reduce the heat so that it is lightly simmering, over medium-low heat, cover and let the flavors meld for about 10 minutes.
  • Stir in the chicken and the lime juice and let simmer for 5 more minutes.
  • To serve, ladle into bowls and garnish with cilantro, some crushed corn tortilla chips, and the cubed avocado.

Notes

Freezer Tips:
  • To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer. 
  • To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through. 
  • If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.

Nutrition

Calories: 260kcal | Carbohydrates: 12g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 2013mg | Potassium: 495mg | Fiber: 2g | Sugar: 5g | Vitamin A: 343IU | Vitamin C: 58mg | Calcium: 62mg | Iron: 2mg