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Cold Sopa de Lima Lime Soup
Cold Sopa de Lima brings a refreshing twist to the traditional Yucatecan soup, perfect for hot summer days when you crave bold Mexican flavors without the heat. This chilled version maintains all the authentic taste elements while offering a cooling respite from warm weather.
Why You'll Love This Recipe
- Refreshing summer alternative that keeps all the authentic Mexican flavors intact while providing cooling relief
- Quick preparation time with most work done ahead, making it perfect for meal prep and entertaining
- Healthy and nutritious with lean protein, fresh vegetables, and vitamin C-rich lime juice
- Customizable spice level and toppings to suit different taste preferences and dietary needs
- Impressive presentation that looks restaurant-quality but requires simple home cooking techniques
Why This Cold Sopa de Lima Recipe Works
This recipe succeeds because it balances the traditional sofrito base with proper chilling techniques. The key lies in allowing flavors to meld while cold, which intensifies the lime’s brightness and mellows the vegetable notes.
The chicken stock provides rich depth, while the fresh lime juice adds that signature tang. Crispy tortilla strips maintain their texture when added just before serving, preventing sogginess that often plagues cold soups.
What You’ll Need for Cold Sopa de Lima
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Chicken breast | ½ lb (1 medium piece) | Main protein base |
| Chicken stock | 2 cups | Flavor foundation |
| Cold water | 2 cups | Cooking liquid |
| Red onion | ½ medium | Aromatic base |
| Bay leaf | 1 leaf | Depth of flavor |
| Garlic | 3 cloves total | Aromatic enhancement |
| Mexican oregano | ¼ teaspoon | Authentic seasoning |
| Hungarian wax pepper | 1 pepper | Mild heat element |
| Tomato | 1 medium-large | Sofrito base |
| Corn tortillas | 2-3 tortillas | Crispy garnish |
| Vegetable oil | 1 tablespoon | Frying medium |
| Fresh limes | 2 limes | Signature flavor |
| Fresh cilantro | 6 stems | Fresh garnish |
Tools
| Tool | Purpose |
|---|---|
| Medium pot | Cooking chicken and broth |
| Skillet | Frying tortillas and sofrito |
| Fine mesh strainer | Straining clear broth |
| Sharp knife | Chopping vegetables |
| Cutting board | Prep surface |
| Ladle | Serving soup |
How to Make Cold Sopa de Lima Lime Soup
| Step | Instructions |
|---|---|
| 1. Cook Chicken | Place chicken in pot with stock, water, ¼ red onion, bay leaf, whole garlic clove, oregano, salt, and pepper. Simmer covered for 20-30 minutes until tender. |
| 2. Prep Vegetables | While chicken cooks, mince remaining onion and pepper, finely chop tomato and garlic for sofrito. |
| 3. Strain Broth | Remove cooked chicken and strain broth, discarding solids but keeping all liquid. Set chicken aside to cool. |
| 4. Prepare Tortillas | Cut tortillas into thin strips. Heat oil in skillet over medium heat and fry strips until crispy. Drain on paper towels. |
| 5. Make Sofrito | In same skillet, cook onion and pepper for 1 minute, add tomato and garlic. Season and cook until softened, about 3-4 minutes. |
| 6. Combine Base | Add sofrito to strained broth. Shred cooled chicken and add to soup. Simmer 2-3 minutes to blend flavors. |
| 7. Add Lime | Squeeze 1-1½ limes into soup. Slice remaining lime for garnish. Roughly chop cilantro leaves. |
| 8. Chill | Cool soup completely, then refrigerate for at least 2 hours or overnight for best flavor development. |
| 9. Serve Cold | Ladle into bowls, top with crispy tortilla strips, cilantro, and lime slices. |
Chef's Helpful Tips
- Chill soup overnight for maximum flavor development – the lime becomes more pronounced and vegetables meld beautifully
- Keep tortilla strips separate until serving to maintain crispiness and prevent them from becoming soggy
- Adjust lime juice gradually when cold, as chilled soups need more acidity than hot versions
- Double-strain the broth through cheesecloth for crystal-clear presentation if serving for special occasions
- Prepare all garnishes fresh just before serving to maintain vibrant colors and textures
Serving and Storage Tips for Cold Sopa de Lima
Serving Tips
Serve this traditional lime soup in chilled bowls for the best experience. Pre-chill your serving bowls in the refrigerator for 30 minutes before plating.
Arrange garnishes attractively on top – the colorful lime slices, green cilantro, and golden tortilla strips create beautiful contrast. Serve with additional lime wedges on the side for those who prefer extra tartness.
Store leftover soup in the refrigerator for up to 3 days. Keep garnishes separate and add fresh ones when reheating portions. The soup can be enjoyed cold or gently rewarmed if desired.
Mistakes to Avoid while making Cold Sopa de Lima
Don’t add tortilla strips too early – they’ll become mushy and lose their delightful crunch. Always add them just before serving to maintain texture contrast.
Avoid over-seasoning with salt initially. Cold soups taste different than hot ones, so season lightly during cooking and adjust after chilling. The flavors concentrate as the soup cools.
Never skip the sofrito step. This Mexican soup technique builds essential flavor depth that can’t be achieved by simply adding raw vegetables.
You Must Know
- Lime juice should be added gradually and tasted frequently – too much can overpower the delicate chicken broth base
- The soup must be completely cooled before refrigerating to prevent bacterial growth and maintain food safety
- Fresh cilantro wilts quickly in cold soup, so add it just before serving for best appearance and flavor
- Hungarian wax peppers provide mild heat – substitute with jalapeños if you prefer more spice or bell peppers for no heat
Suggestions for Cold Sopa de Lima
Pair this refreshing soup with hearty chicken dishes for a complete Mexican-inspired meal. The cool soup balances richer main courses perfectly.
Consider serving alongside fresh corn tortillas or crusty bread for those who want more substance. A simple avocado salad makes an excellent side dish that complements the lime flavors.
For dessert, try something light like cloud cake to maintain the refreshing theme of your meal.
FAQs:
Yes, this soup actually improves when made ahead. Prepare it up to 2 days in advance, but keep garnishes separate. The flavors meld beautifully when chilled overnight, making it perfect for meal prep or entertaining.
Banana peppers work perfectly as they have similar mild heat and flavor. For more heat, use jalapeños. For no heat at all, substitute with yellow bell peppers to maintain the color and texture.
The soup keeps well for 3-4 days when properly stored in the refrigerator. Always store garnishes separately and add fresh ones when serving. The lime flavor may intensify over time.
While possible, freezing isn’t recommended as the texture changes significantly. The lime juice and fresh vegetables don’t freeze well, and the soup may separate when thawed. It’s best enjoyed fresh or refrigerated.
Absolutely! Replace chicken with firm tofu or extra vegetables, and use vegetable broth instead of chicken stock. Add more lime juice and cilantro to maintain the bright, fresh flavors that make this soup special.
Conclusion
Cold Sopa de Lima offers the perfect solution for hot weather cravings when you want authentic Mexican flavors without the heat. This refreshing soup delivers all the traditional taste elements while providing cooling relief.
The combination of tangy lime, tender chicken, and crispy tortilla strips creates a satisfying meal that’s both nutritious and delicious. With proper preparation and attention to garnish timing, you’ll have a restaurant-quality dish that impresses family and guests alike.
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📖 Recipe Card
Cold Sopa De Lima Recipe
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
Description
This Cold Sopa de Lima is a refreshing twist on the traditional Yucatecan lime soup. Made with tender shredded chicken, tangy lime juice, and a flavorful sofrito base, it’s served chilled and topped with crispy tortilla strips—perfect for hot summer days.
Ingredients
- ½lbchicken breast1 medium-large piece
- 2cupshomemade chicken stockor low sodium stock if bought
- 2cupswater(cold)
- ¼red onion
- 1bay leaf
- 1clovegarlic
- ¼teaspoonMexican oregano(or Italian, if Mexican not available)
- 1pinchsalt
- 1pinchpepper
- ¼red onionapprox 6tbsp once chopped
- 1Hungarian wax pepperor banana pepper
- 1tomatomedium-large (1 tomato giving approx ¾ cup once chopped)
- 2clovesgarlic(optional)
- 1pinchsalt, pepper and Mexican oregano
- 2corn tortillasor 3 if smaller
- 1tablespoonvegetable oilor other neutral oil for frying, or a little more if needed
- 2limes
- 6stemscilantrocoriander, approx
Instructions
- Place the chicken in a pot and add the stock, water, onion, bay leaf, garlic (peeled but left whole), oregano and salt and pepper. Cover and place over a medium heat to bring to a simmer. Continue to cook until the chicken is cooked through and tender, around 20 – 30 minutes.
- Meanwhile, prepare the vegetables for the sofrito. Mince the onion and pepper and finely chop the tomato and garlic, if using.
- Once the chicken has cooked, remove the chicken and let cool a minute or two. Meanwhile, strain the broth and discard the other solids but keep all of the liquid. You can either strain it directly into another pot of around the same size, or into a bowl, clean out the original pot and transfer back.
- Cut the tortillas into thin strips – if using larger tortillas, cut the bigger strips in half (or you can cut the tortillas in half first then into strips).
- Warm the oil in a medium skillet/frying pan over a medium heat. Add the tortilla strips and cook, spreading them out and turning as needed until they are crisp on all sides but not burnt. If you prefer, you can lightly brush/drizzle the tortilla strips with oil and cook in a medium oven for a few minutes instead.
- If you have used the skillet for the tortilla strips, once they are cooked, remove them and drain them on kitchen paper. Then you can re-use the skillet for the sofrito.
- Warm the skillet with a little extra oil, if needed, over a medium heat and add the onion and pepper. Cook for a minute then add the tomato (and garlic, if using). Add a little salt, pepper and oregano and cook for a few minutes, stirring now and then, until all the vegetables have softened but are not browning. Once softened, remove from the heat.
- Add the sofrito to the strained broth and mix through. Shred the chicken and add this as well then cook the soup for a few more minutes to let everything mingle.
- Meanwhile, squeeze 1 to 1 ½ of the limes and thinly slice the remaining half lime. Remove the cilantro leaves from the stem and roughly tear or chop.
- Add the lime juice to the soup (1 lime or 1 ½ to taste and depending on how juicy the limes are). Mix through then serve the soup in bowls, making sure you distribute the chicken evenly, topped with some of the tortilla strips, some cilantro and a slice or two of lime.
Notes
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Appetizer
- Method: Simmer + Chill
- Cuisine: Mexican, Yucatecan
Nutrition
- Serving Size: 1 serving
- Calories: 300 calories
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: cold lime soup, sopa de lima recipe, chilled chicken lime soup, Mexican summer soup, refreshing lime broth soup
