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Sopa De Lima

This Sopa De Lima recipe (Mexican lime soup) will draw rave reviews and second helpings.

A delicious, fresh-flavoured Mexican soup that will easily become a family favourite. It has so many of those flavours that make Mexican foods among my all-time most loved.

It's also really easy to make. I use it as an opportunity to use up any leftover cooked chicken, but the protein can be changed to suit your mood and palate. Shrimp, or seasoned tofu, will work just as well.

Switching to tofu has the benefit of making this soup entirely vegan, and can be gluten-free by using gluten-free tortillas. It is also dairy-free.



(Makes 8 servings)

  • 6 corn tortillas, sliced into thin strips

  • 1/3 cup avocado oil

  • 1 small sweet onion, chopped

  • 1 stalk celery, thinly sliced

  • 1 medium carrot, thinly sliced

  • 1 jalapeño pepper, deseeded and finely diced

  • 3 large cloves garlic, minced

  • 1/4 teaspoon dried Mexican oregano

  • 1 bay leaf

  • 1 Roma tomato, diced

  • 1/4 teaspoon salt

  • 2 cooked chicken breasts, shredded

  • 8 cups vegetable stock (or chicken stock)

  • juice of 2 large Limes

  • 1 stalk green onions, finely diced

  • additional salt to taste



In a sauté pan over medium-high heat, heat the oil then, in batches, fry the strips of tortilla until crispy. Place fried tortilla strips onto a paper towel-lined plate to drain, and set aside.

Transfer any excess oil from the sauté pan into a 4-quart stock pot and heat over medium-high heat. Add the onion and sauté for 3 to 4 minutes. Add the celery, carrot, and jalapeño pepper, and sauté for 5 minutes until they start to soften. Add the minced garlic, oregano, and bay leaf then sauté for an additional minute before adding the diced tomato and salt. Cook the tomato, stirring frequently, until it is soft and most of the juices have evaporated.

Add the vegetable stock, mix well, and allow it to come to a boil. Reduce the heat to medium and let simmer for 20 minutes.

Add the shredded chicken, lime juice, and green onion. Mix well and bring the soup back to a simmer. Cook for an additional 10 minutes. Season with additional salt if needed.

Serve with a few tortilla strips and garnish with thinly sliced lime (optional). Enjoy!


Nutritional Information Per Serving:

total calories = 177 | total fat = 7.19g | saturated fat = 1.21g | cholesterol = 25.5mg | sodium = 785.25mg | net carbohydrates = 13.86g | dietary fibre = 1.97g | sugars = 4.42g | protein = 11.56g

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