Sopa de Lima (Mexican Lime Soup)

If you're looking for a Vegan Mexican Soup that's light and refreshing, then you have got to try this Sopa de Lima or Mexican Lime Soup.

My wife has a very timid tummy when it comes to the acidity of tomato-based soups, so I knew I wanted to make something a little different for my very first soup of the 2022 Fall season.

Since I have been on a Mexican food theme, I searched for Vegan Mexican Soups and saw that Sopa de Lima (Mexican Lime Soup) was a popular choice. While the history is not exactly known, it is thought to be an older Mayan dish originating from the Yukatan Peninsula of Mexico.

Sounds good already!

The soup base is known in Latin American cultures as a SOFRITO, which is basically onions, garlic, tomatoes, and chiles. Then they would add shredded chicken and seasoned chicken broth and serve it with fried tortilla strips.

They also use a citrus fruit called a sour orange to flavor the soup, but limes are commonly substituted.

I substituted Butler Soy Curls (affiliate link)for the chicken, vegetable broth for the chicken broth, and air-fried my corn tortilla strips to keep the recipe vegan and oil-free, and I am happy to say my wife really enjoyed it.

How To Make Sopa de Lima

First, you want to hydrate your soy curls by placing about 4oz (half a bag) into a bowl and covering them with water.

Then, finely dice 1 medium onion (about 200g) and add it to a dutch oven along with a few tablespoons of veg broth or water to prevent sticking.

Saute the onions over med-low heat until softened, then add 2 diced chile peppers. I used a jalapeno and a poblano and it wasn't too spicy. For reference, my wife does NOT like spicy food. Make sure you remove the seeds and wash your hands after handling them. You could also use green chiles or even green bell peppers.

Saute the onions & peppers for another few minutes, then add a 15oz can of fire-roasted diced tomatoes. I buy the ones with green chiles but that's up to you. Add the tomatoes and stir for another minute or two.

Finally, mince 4 cloves of garlic and add that to your base. Let it simmer for a few minutes while you get your soy curls ready.

Drain your soy curls and squeeze as much moisture from them as you can. I also chopped them up a little smaller but that is up to you. Add them to the pot along with a teaspoon each of salt, poultry seasoning, cumin, and ¼ teaspoon of black pepper.

Saute for another minute or two then add 64oz of low-sodium veggie broth and 4 diced red potatoes and increase the heat to a boil. Red potatoes will hold their shape and texture better than russets or yukons but feel free to use whatever you have.

When the soup reaches a boil, turn down the heat and let it simmer for 10-15 minutes. Then add 2 teaspoon of Mexican oregano and the juice from 2 limes. Slice a 3rd lime into thin slices and add those as well.

Simmer for another 3-5 minutes and then remove the lime slices from the soup immediately (if they stay in too long the soup becomes slightly bitter and that's no bueno.)

To make the corn tortilla strips: Take 3-4 corn tortillas and slice them into ½ " wide strips. You can use your oven, toaster oven, or air fryer (mine has a toast setting) to bake them until they are crispy.

Garnish with fresh lime slices, cilantro, and tortilla strips.

Hope you enjoy this recipe and we'll see you next time!

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