Sopa de Lima


  • 1 tablespoon lard or butter
  • 1 large white onion, chopped
  • 1 pound tomatoes, peeled, seeded and chopped (if fresh tomatoes are unsatisfactory, use imported canned whole tomatoes)
  • 1 green pepper, seeded and chopped
  • 2 quarts chicken broth
  • 1 pound chicken breasts, poached and shredded
  • ½ lime, sliced
  • Tortilla chips for garnish
  • Chilis of choice for garnish
  • ½ medium white onion for garnish
  • 3 limes, chopped, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      438 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 37 grams protein; 90 milligrams cholesterol; 890 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. In a large saucepan melt lard or butter. Add onion, and cook until translucent. Do not brown. Add tomatoes, and cook over high flame for about 3 minutes. Stir in the green peppers and chicken broth. Simmer about 10 minutes. Add lime slices, and let simmer for 5 more minutes. Add salt to taste.
  2. Place some tortilla chips in each bowl; add equal parts of the shredded chicken. Pour hot soup over everything.
  3. Serve garnished with chopped onions, ground hot chilis and chopped lime.

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