Sopa de Lima

Cooking Time

1 hour 50 minutes

Prep Time

25 minutes

Serving Size

4-6 servings

Warm, bright, and full of flavor, Sopa de Lima is the ultimate comfort food—and Wesson’s twist makes it easier and more delicious than ever. This classic Yucatán soup combines tender shredded chicken, roasted vegetables, and a vibrant citrusy broth kissed with fresh lime and orange juice. The secret to its deep, satisfying flavor? Roasting the veggies in Wesson Corn Oil, which enhances their natural sweetness and gives the soup its signature warmth.

Topped with crispy, golden tortilla strips fried in Wesson oil and a sprinkle of fresh cilantro, this cozy bowl is the perfect way to bring comfort to your table. Whether you’re gathering the family for a weeknight dinner or sharing a taste of tradition with friends, Sopa de Lima is a soul-warming meal that celebrates the simple joy of cooking at home.

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CONTAINS:

Ingredients

Sopa de Lima

Chicken, whole 1 1/2 lbs.

Water or stock 6 cups (plus more to top off if needed).

Pasilla chili, dried 1 .

Garlic cloves 5 .

Bay leaf 1 .

Roma tomatoes 5 diced.

Green peppers 2 diced.

White onion 1 diced.

Wesson Corn Oil 2 tbsp.

Shredded chicken 2 cups, cooked (reserved from above).

Kosher salt 1 1/4 tsp, divided.

Limes, juice of 2 limes.

Orange, juice of 1 orange.

Fresh cilantro 2 tbsp, chopped.

Crispy Tortilla Strips

Corn tortillas 6 cut into thin strips.

Wesson Corn Oil 3 cups, for frying.

Kosher salt to taste.

Method

Broth

Place the whole chicken in a large stockpot. Add the pasilla chili, garlic cloves, and bay leaf. Cover with cold water and bring to a gentle simmer over medium heat. Simmer for 90 minutes. Strain the broth and reserve. Allow the chicken to cool slightly before handling.

Roasted Vegetables

Preheat oven to 450°F.

Spread diced tomatoes, green pepper, and onion on a parchment-lined sheet pan. Drizzle with 2 tbsp of Wesson Corn Oil and sprinkle with 1/4 tsp salt. Stir to combine. Roast for 20 minutes, or until the vegetables are softened and slightly charred.

Crispy Tortilla Strips

In a heavy-bottomed frying pan, heat about 1 inch of Wesson Corn Oil over medium heat until it reaches 350°F.

Add tortilla strips in small batches. Fry for about 45 seconds or until bubbling subsides and the strips are golden brown.

Use a slotted spoon or tongs to transfer strips to a paper towel-lined plate.

Season with salt while the strips are still hot.

Assembly Method

Measure out 6 cups of the reserved broth, adding additional water if needed to reach full volume. Shred the cooled chicken and measure out 2 cups.

In a large pot, combine the broth, shredded chicken, and roasted vegetables. Bring to a simmer over medium heat. Season with the remaining 1 tsp kosher salt. Simmer for 10-15 minutes to allow flavors to meld.

Just before serving, stir in the fresh lime juice and orange juice. Taste and adjust seasoning with more salt or lime juice if needed.

Divide the soup among serving bowls. Garnish with chopped cilantro and crispy tortilla strips.