Sopa de Lima
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $14.50
- Nutrition
- 480 cal · 38g protein
- one-pot
- high-protein
- budget
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Sopa de Lima is a Mexican weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $15 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken thighs
- 6 cups low-sodium chicken broth
- 4 count limes
- 1 count white onion
- 3 cloves garlic
- 2 count roma tomatoes
- 1 count jalapeño
- 1 tsp dried oregano
- 4 oz gluten-free corn tortilla chips
- 1 count avocado
- 2 tbsp vegetable oil
- 1/2 tsp salt
Steps
- Sauté diced onion, garlic, jalapeño and tomato in oil in a large pot over medium heat 5 minutes.
- Add broth, oregano and the chicken. Simmer 18 minutes until the chicken reaches 165°F.
- Shred the chicken and return it to the pot. Stir in the juice of 3 limes and season with salt.
- Ladle into bowls and top with crushed tortilla chips, diced avocado and thin lime slices.
- Picky eater tip: serve the shredded chicken and plain broth with chips on the side, and skip the jalapeño and lime slices.
- Make ahead: chop the veggies and shred the chicken up to 2 days ahead and refrigerate. Reheat the soup and add the toppings just before serving.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 32 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 1,180 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop