Sopa de Limón (Lime Soup)

Prep Time:
20 mins
Cook Time:
35 mins
Roast Time:
20 mins
Stand Time:
20 mins
Total Time:
55 mins


  • 1 fresh Anaheim or Hatch chile pepper

  • 2 14.5 ounce cans reduced-sodium chicken broth

  • 1 ½ inches stick cinnamon

  • 1 tablespoon whole black peppercorns

  • 5 whole allspice

  • 1 8 ounce turkey breast tenderloin

  • 1 medium roma tomato, chopped

  • ½ cup finely chopped white onion (1 medium)

  • 2 tablespoon lime juice

  • 2 cloves garlic, minced

  • ½ teaspoon dried Mexican oregano or regular oregano, crushed

  • ¼ teaspoon salt

  • 1 recipe Crispy Tortilla Shreds

  • 1 recipe Cilantro Crema

Crispy Tortilla Shreds

  • 2 6 inch corn tortillas

  • ½ cup vegetable oil

  • Salt

Cilantro Crema

  • ¼ cup Mexican crema

  • 1 tablespoon chopped fresh cilantro


  1. Preheat oven to 425°F. Halve chile pepper; remove stem, seeds, and membranes.* Place chile pepper halves, cut sides down, on a foil-lined baking sheet. Roast about 20 minutes or until pepper halves are charred and very tender. Bring foil up around pepper halves and fold edges together to enclose. Let stand for 20 to 30 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Chop chile pepper; set aside.

  2. In a large saucepan combine broth, cinnamon, peppercorns, and allspice. Bring to boiling. Add turkey (cut to fit pan, if needed). Return to boiling; reduce heat. Simmer, covered, about 25 minutes or until turkey is done (170°F). Remove turkey from broth; strain broth and discard spices. Return broth to saucepan. When turkey is cool enough to handle, use two forks to pull turkey apart into shreds.

  3. Add roasted pepper, tomato, onion, lime juice, garlic, oregano, and salt to broth in saucepan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until onion is tender.

  4. Divide turkey among four individual serving bowls. Spoon broth mixture over turkey. Top with Crispy Tortilla Shreds and Cilantro Crema. Serve immediately.

Crispy Tortilla Shreds

  1. Cut tortillas into 1/4-inch wide strips. In a small skillet, heat oil over medium heat until hot. Add tortilla strips, 1/4 at a time, to oil. Cook until golden brown. Remove from oil with a slotted spoon. Drain on paper towels. Repeat with remaining tortilla strips. Sprinkle lightly with salt.

Cilantro Crema

  1. In a small bowl stir together crema and cilantro.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Fresh or Fast:

Fresh: Make as directed. Fast: Instead of the roasted pepper, use one 4-ounce can diced green chile peppers. Instead of poaching the turkey, use 1-1/2 cups shredded cooked chicken. Instead of Crispy Tortilla Shreds, use 1/2 cup broken tortilla chips.

Nutrition Facts (per serving)

204 Calories
10g Fat
11g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 204
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 41mg 14%
Sodium 853mg 37%
Total Carbohydrate 11g 4%
Total Sugars 3g
Protein 17g
Vitamin C 8.9mg 44%
Calcium 50.5mg 4%
Iron 1.4mg 8%
Potassium 313mg 7%
Folate, total 16.1mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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