Sopa de Lima (Yucatecan Chicken Lime Soup) – Gluten-Free and Bursting with Flavor

Celiac.com 08/20/2025 - Sopa de Lima is a beloved traditional dish from Mexico's Yucatán Peninsula, where the flavors are as vibrant as the region’s rich cultural history. This chicken lime soup is not just another comforting broth—it’s a celebration of local ingredients and Mayan heritage. At its heart lies the distinctive lima agria, or sour lime, native to the area, which gives this dish its signature tangy brightness. While the specific type of lime used in the Yucatán may not be readily available elsewhere, a blend of fresh key limes or standard limes can beautifully replicate its essence.

Unlike many Western soups that rely on flour or cream for body, Sopa de Lima is naturally gluten-free, using clear chicken broth, shredded chicken, and crispy corn tortilla strips for texture. This makes it ideal for those with celiac disease or gluten sensitivity who want to explore authentic Mexican cuisine without compromise. The balance of citrus, herbs, and light spices is both refreshing and deeply satisfying—a perfect meal year-round, especially when you're craving something nourishing and vibrant.

Gluten-Free Sopa de Lima (Yucatecan Chicken Lime Soup)

Celiac.com Sponsor (A12):
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

For the soup:

• 1½ pounds bone-in chicken thighs or breasts
• 8 cups filtered water or gluten-free chicken stock
• 1 medium white onion, halved
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried Mexican oregano (or regular oregano)
• ½ teaspoon ground allspice
• 1 teaspoon olive oil
• 1 medium tomato, diced
• 1 small green bell pepper, diced
• ¼ teaspoon ground cumin
• Juice of 4–5 limes (preferably key limes or Mexican limes)

Toppings and Garnishes:

• 6 corn tortillas, cut into thin strips
• Neutral oil for frying (e.g., avocado or sunflower oil)
• 1 small red onion, thinly sliced
• 1–2 fresh limes, cut into wedges
• Fresh cilantro leaves
• Optional: sliced jalapeño or habanero for heat

Instructions

1. Make the Broth:
Place the chicken, water (or broth), halved onion, garlic, bay leaves, salt, pepper, oregano, and allspice in a large stockpot. Bring to a boil, then reduce the heat and simmer uncovered for 30 minutes, skimming off foam as needed.

2. Shred the Chicken:
Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat and discard the bones and skin. Strain the broth and return it to the pot.

3. Flavor the Soup:
In a skillet, heat olive oil over medium heat. Sauté the diced tomato and green bell pepper for about 5 minutes, until soft. Add the cumin and stir for another minute. Add this mixture to the pot of strained broth.

4. Add Chicken and Lime:
Stir in the shredded chicken and freshly squeezed lime juice. Simmer on low for 10–15 more minutes to allow the flavors to blend. Taste and adjust salt or lime juice as needed.

5. Prepare the Tortilla Strips:
Heat about ½ inch of oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1–2 minutes. Transfer to a paper towel–lined plate and sprinkle lightly with salt.

6. Serve:
Ladle the soup into bowls. Top with a generous handful of crispy tortilla strips, a few red onion slices, cilantro, and a lime wedge. Add jalapeño or habanero if desired for extra heat.

Conclusion

Sopa de Lima is a shining example of how naturally gluten-free dishes can be both deeply traditional and health-conscious. With its citrusy brightness and simple, wholesome ingredients, it makes an ideal addition to any gluten-free kitchen. Whether you're new to Mexican cuisine or a longtime lover of its diverse flavors, this soup delivers comfort, complexity, and authenticity in every spoonful—no flour or thickeners required.