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culinary inspiration

Sopa de Lima

Sopa de Lima
Preparation time:
20 min
Cooking time:
60 min
For 4 people
Latin america
Sopa de Lima


For the broth:
3 cloves of 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
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.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
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