Yucatán-Style Lime Chicken Soup (Sopa de Lima)

1. 1

   Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot and bring to a boil.

2. 2

   Lower the heat to medium-low and simmer until the chicken is no longer pink in the centers and the juices run clear, 15 to 20 minutes.

3. 3

   Check with an instant-read thermometer inserted into the centers to ensure it reads at least 165 degrees F (74 degrees C).

4. 4

   Transfer the chicken to a cutting board, shred it into bite-sized strips, and return it to the simmering soup.

5. 5

   Heat oil in a skillet over medium heat.

6. 6

   Add green onions and chile pepper and cook until tender, about 5 minutes.

7. 7

   Stir in tomatoes and continue cooking until soft, about 5 minutes.

8. 8

   Stir the green onion mixture into the soup and season with salt.

9. 9

   Bring the soup back to a simmer.

10. 10

    Add lime juice and 1/2 a lime and cook for 10 minutes.

11. 11

    Remove the pot from the heat, take out and discard the 1/2 lime, stir in cilantro, and top servings with tortilla chips.

• Calories 244.97 kcal Moderate
• Protein 34.07 g Good Source
• Carbs 8.18 g Moderate
• Total Fat 8.32 g Moderate
• Saturated Fat 2.04 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 122.27 mg High
• Sodium 1491.68 mg High
• Fiber 1.17 g Low Source
• Sugar 1.9 g Low Source
• Added Sugar 0.05 g Low Source
• Calcium 46.34 mg Low Source
• Iron 1.75 mg Low Source
• Potassium 579.89 mg Moderate
• Vitamin A 48.67 mcg_rae Low Source
• Vitamin C 16.16 mg Moderate
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅