Yucatecan sopa de lima with shredded chicken

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Yucatecan sopa de lima with shredded chicken

Gluten-Free, Family-Friendly, Dairy-Free, Soy-Free

2 Servings, 540 Calories/Serving

20 Minutes

Spring is here, but winter’s chill may still linger. This take on Mayan chicken and lime soup will warm you from the inside out.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic serrano or other fresh chile (optional)
  • 2 organic limes
  • 4 or 5 sprigs organic fresh cilantro
  • Tortilla chips (for garnish)
  • 1 teaspoon dried oregano
  • 1 cup diced fire-roasted tomatoes
  • 1 cup chicken broth

Nutrition per serving

Calories: 540, Protein: 26g (52% DV), Fiber: 9g (36% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 0g, Saturated Fat: 3.5g (18% DV), Cholesterol: 95mg (32% DV), Sodium: 900mg (38% DV), Carbohydrates: 59g (20% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

In a medium [large] sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the chicken pieces are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Reserve 1 cup [2 cups] chicken cooking liquid. Wipe out the pot. Meanwhile, prepare the remaining ingredients and start the soup.

2

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure ½ cup [1 cup].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • If using the serrano, remove the stem, ribs, and seeds; thinly slice the serrano crosswise. Wash your hands after handling.
  • Juice 1 lime; cut 1 lime into rounds for garnish. [Juice 2 limes; cut 1 lime into rounds. Save the remaining lime for another use.]
  • Coarsely chop the cilantro.
  • Break the tortilla chips into small pieces.

3

Cook the soup

In the same pot used for the chicken, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the garlic, oregano, and as much serrano as you like and cook until fragrant, about 1 minute.
Add the tomatoes, chicken broth, reserved chicken cooking liquid, and shredded chicken and bring to a boil. Remove from the heat and season to taste with salt, pepper, and lime juice.

Serve

Transfer the soup to individual bowls. Garnish with the lime rounds, cilantro, and tortilla chips and serve.
Kids Can!
  • Shred the chicken.
  • Measure the onion.
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Garnish the soup.