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Sopa de Lima (Lime Soup)

(recipe, Katie Hickey)


I love this recipe on a cold winter day. Pick up a roaster chicken, and you can have soup for dinner in 15 minutes.


  1. 1 stick of Mexican cinnamon, broken up
  2. 1 tsp. dried Mexican oregano
  3. 3 whole cloves
  4. 4 cups chicken stock
  5. ½ lb. chicken breast, chopped into ¾-inch pieces (or cooked chicken, shredded)
  6. 3 Tbsp. fresh lime juice
  7. Salt
  8. For garnishes:
  9. 4 oz. corn tortilla chips
  10. 4 oz. Chihuahua or Monterey Jack cheese
  11. 1 avocados, peeled and chopped into ½ inch pieces
  12. ¼ cup cilantro, chopped
  13. ½ lime, sliced thinly


  1. Pour the chicken stock into a saucepan; bring to a boil. Add the spices, and then reduce the heat to a simmer. Cook 10 minutes. Strain the stock into another pot, removing the spices. Bring the stock back to a simmer; add the chicken. Cook 10 minutes or until chicken is done. (or, if chicken is pre-cooked, just add to heat) Pour in the lime juice, and season with salt to taste.
  2. Top with any or all of the optional garnishes.