Sopa de Lima

Don't Make These Mistakes

Add the tortilla strips to each bowl just before eating so they stay crisp.

If you like more heat, leave the jalapeño seeds in.

Taste after the lime goes in and add a little more if the broth needs sharpness.

Cooking Sopa de Lima

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Spread the tortilla strips on a baking tray and bake for 8 minutes, stirring once, until crisp and golden.

   Mark done Start 8 min timer

2. Heat the oil in a large pot over medium heat. Cook the onion for 4 minutes, until soft, then add the garlic and jalapeño and cook for 1 minute.

   Mark done Start 4 min timer

3. Add the stock and chicken and bring to a simmer. Cook gently for 15 minutes, until the chicken is cooked through. Lift it out and shred it with two forks.

   Mark done Start 15 min timer

4. Add the tomatoes, oregano, cumin and salt to the pot and simmer for 8 minutes. Return the chicken, take the pot off the heat and stir in the lime juice and zest.

   Mark done Start 8 min timer

5. Ladle into bowls and top with the tortilla strips, avocado and cilantro.

   Mark done

Storage and Reheating

Keeps in the fridge for up to 3 days, without the tortilla strips and avocado.

If You're Missing Something

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve Alongside

• Lime wedges
• A small green salad
• Sliced radishes

Questions and Answers

Sopa de Lima Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.