Cooking Vacations with The International Kitchen: Recipe of the Month
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Chef Ana's Sopa de Lima

August 2017

Chef Ana of our wonderful Hola Mexico cooking vacation offers this wonderful take on the popular Sopa de Lima.


1 whole chicken breast with skin and bone
10 oz. of chicken feet, backs, or wings
2 garlic cloves, peeled
1/2 white onion
1 clove
1 sprig cilantro
1 sprig epazote (found in Mexican produce stores)
1 tsp dried oregano
3 quarts water
1 tablespoon salt
1 teaspoon olive oil
1/2 cup red onion, finely chopped
1/2 cup green bell pepper, finely chopped
2 cups tomato, peeled, seeded, and finely chopped
6 Limas or Key Limes (or 3 regular limes), thinly sliced
4 corn tortillas cut into strips and left to dry over night
1 cup of canola oil for frying
1 avocado, sliced (optional)

Serves 6.


To prepare the broth:
Chef Ana prefers using a pressure cooker for her broth, but you can also use a slow cooker or large stock pot. Put the chicken, garlic, onion, cilantro, epazote, oregano, water and salt in pot and bring to a simmer. Skim off the foam with a spoon, then place in pressure cooker (if using) and cook for 90 minutes on medium high. When broth is ready, strain, putting the chicken breast aside. When the chicken breast is cool enough, shred it.

To prepare the soup:
Saute the red onion in the olive oil in a soup pot for a few minutes, then add the pepper and tomatoes, cooking for another few minutes. Add the broth and the slices of lime (reserving a few of the slices for garnish). Bring to a simmer and cook for 5 to 10 minutes. Remove the lime slices.

To prepare the corn strips:
Heat the canola oil on high heat, then fry the corn strips until golden. Remove and strain on a paper towel.

To serve:
Place a mound of shredded chicken in a bowl and ladle some of the broth over it. Add some tortilla strips, a slice of avocado, and a slice of fresh lime.

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