This ‘So Delicious’ Chicken Soup Will Instantly Transport You to Mexico

Try a hearty soup featuring chicken thighs and bold, vibrant flavors from the Yucatán Peninsula.

Ready IN

1 hr 20 mins

Servings

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By TheKitchn.com

May 16, 2025Updated:June 23, 2026

By Marissa Gencarelli TheKitchn.com

The Yucatán Peninsula is a magical region in Southeast Mexico that’s rich in Mayan history and surrounded by beautiful waterfronts and jungles. In the towns, you will find colonial haciendas that are often lined with citrus trees and a very particular one called lima agria. From the outside, it resembles a large lime, but when you try it, it tastes more like a very sweet key lime. This citrus fruit is used in marinades, ceviches, aguas frescas, salsas, and, of course, this classic sopa de lima. The traditional way to make it is with ocellated turkey (a tropical relative of the typical turkey that can only be found in this region), but I prefer using chicken thighs, which gives the soup a rich flavor and has the added bonus of cooking up much faster.

Key Ingredients in Sopa de Lima

Skin-on chicken thighs: Cook them in low-sodium chicken stock to make an even more flavorful stock in less time.

Tomatoes: Blackening and peeling Roma tomatoes gives them another layer of flavor while removing any unpleasant texture you get with the skin of the tomato.

Garlic: Pan-roasting garlic with the peel on helps protect it from getting bitter and lets it develop sweetness and smokiness. Peel and chop after it is blackened.

Citrus juices: Mixing mandarin orange and lime juices creates a well-balanced combination that mimics the one from a lima agria found in the Yucatán Peninsula.

Tortilla strips: Slice into strips and fry until crunchy. As you eat, add a few at a time to create the ultimate crunch. Save extras for snacking or as salad toppers.

Sumac: While it is not a traditional ingredient, I find that its addition brightens the soup and gives it a slight tartness that you find in the Yucatán.

Helpful Swaps

It is hard to replicate the exact flavor profile of lima agria from the Yucatán Peninsula. I find that a combination of lime and mandarin orange juice works great.

You can also try using other citruses such as lime and grapefruit or even orange juice. You are looking for some acid that is slightly balanced with sweetness.

Storage and Make-Ahead Tips

The broth can be made one day ahead, strained, and refrigerated in an airtight container. Place shredded chicken in an airtight container and refrigerate. The fried tortilla strips can be made up to one day ahead and stored in an airtight container at room temperature. The optional Yucatecan salsa can be made two days before and stored in a glass container in the refrigerator.

Leftover soup can be refrigerated in an airtight container for up to four days or frozen for up to three months. Leftover fried tortilla strips can be stored at room temperature in an airtight container for up to four days. And the optional Yucatecan salsa will last seven days under refrigeration.

Marissa Gencarelli is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].

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This ‘So Delicious’ Chicken Soup Will Instantly Transport You to Mexico

TheKitchn.com

Time

1 hr 20 mins

(Prep 25 minsCook 55 mins)

Servings

Prep Time

25 mins

Cook Time

55 mins

Total Time

1 hr 20 mins

Servings

ingredients

For the Soup

1 medium white onion, divided
32 ounces (8 cups) low-sodium chicken broth
1 1/2 pounds skin-on, bone-in chicken thighs
9 cloves garlic, unpeeled, divided
2 teaspoons kosher salt, plus more as needed
15 whole black peppercorns
2 dried bay leaves
2 whole cloves
1/2 teaspoon dried oregano, preferably Mexican
1 pound Roma tomatoes
2 tablespoons vegetable oil
1 medium green bell pepper, diced
1/2 teaspoon ground sumac
2 tablespoons regular or mandarin orange juice
2 tablespoons freshly squeezed lime juice (from 1 medium lime)

For the Tortilla Strips and Serving

2 cups vegetable oil
8 yellow or white corn tortillas, cut into 1/2-inch strips
Thinly sliced lime wheels

For the Yucatecan Salsa (Optional)

1/4 medium red onion, thinly sliced (about 3/4 cup)
1/4 medium white onion, thinly sliced (about 3/4 cup)
1 teaspoon kosher salt
1 habanero pepper, seeded and thinly sliced
2 tablespoons regular or mandarin orange juice
2 tablespoons freshly squeezed lime juice (from 1 medium lime)
1 tablespoon distilled white vinegar
1 pinch dried oregano, preferably Mexican

Instructions

To Make the Soup

Halve medium white onion (do not peel). Place one onion half (reserve the remaining for the final soup), low-sodium chicken broth, bone-in chicken thighs, 5 of the unpeeled garlic cloves, 2 teaspoons kosher salt, whole black peppercorns, dried bay leaves, whole cloves, and dried oregano in a large pot or Dutch oven.

STEP 2

Bring to a simmer over medium-high heat. Simmer until the chicken is cooked through, about 30 minutes. (This is a good time to fry the tortilla strips and make the salsa.)

STEP 3

Transfer the chicken to a plate. When it is cool enough to handle, remove and discard the skin and bones. Shred the meat. Pour the broth through a strainer set over a large heatproof bowl. Discard the contents of the strainer. Reserve the pot.

STEP 4

Heat a large cast-iron skillet over medium-high heat. Add Roma tomatoes and remaining 4 unpeeled garlic cloves and cook, turning occasionally, until charred all over, 4 to 5 minutes total. Transfer to a cutting board.

STEP 5

Peel and finely chop the reserved onion half. Once they are cool enough to handle, peel the tomatoes and garlic as best you can and discard the skins. Finely chop the garlic and tomatoes.

STEP 6

Heat vegetable oil in the reserved pot over medium heat. Add the finely chopped white onion and cook until translucent, about 4 minutes. Stir in the tomatoes, garlic, and medium green bell pepper. Cook until the pepper is tender, about 10 minutes.

STEP 7

Stir in the chicken, the broth, and 1/2 teaspoon ground sumac. Return to a simmer, then simmer for 5 minutes to let the flavors meld. Stir in 2 tablespoons orange juice and 2 tablespoons lime juice. Taste and season with kosher salt as needed.

STEP 8

To serve, top the soup with the tortilla strips, lime wheels, and salsa if using.

To Fry the Tortilla Strips

Heat vegetable oil in a large saucepan over medium-high heat until 365 degrees F. Working in three batches, add the tortilla strips and fry, stirring occasionally, until crisp and golden brown, 2 to 3 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate.

To Make the Yucatecan Salsa (Optional)

Toss red onion, white onion, and kosher salt together in a medium bowl. Let sit for 5 minutes.

STEP 11

Stir in habanero pepper, orange juice, lime juice, distilled white vinegar, and dried oregano.

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