Mexican chicken soup
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Serves:     people
Notes from Anna

Sopa de Lima: delicate and aromatic one-pot. This very simple soup to make and you are rewarded with a deliciously fragrant and restorative meal rich in protein, fibre, vitamins and minerals.



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  1. Put the chicken legs, peppercorns, allspice and bay leaves in a large pan and cover with two litres of water. Bring to the boil, turn the heat down and simmer for 20 minutes.
  2. Remove the chicken from the broth and, when it is cool enough to handle, shred the meat.
  3. Meanwhile, peel and finely chop the shallots. Peel and crush the garlic. Wash, deseed and finely chop the chilli. Wash and chop the thyme leaves. Wash, halve and deseed the tomatoes. Zest and juice the limes and grapefruit. Wash and finely shred the cabbage.
  4. Warm the oil in a large pan. Add the chopped shallots, sprinkle with a little salt and cook for 5 minutes.
  5. Add the garlic, chilli and thyme and cook for a couple of minutes. Add the tomatoes and zests and cook for a couple more minutes.
  6. Strain the broth and add to the vegetables, together with the lime and grapefruit juice. Simmer over a low heat for 15 minutes.
  7. Meanwhile, rinse the rice in a sieve under running water and cook according to packet instructions.
  8. Add the shredded cabbage to the broth and cook for another 5 minutes.
  9. Add the shredded chicken to the broth just before serving.
  10. Divide the rice into hot bowls, pour over the aromatic broth and serve immediately.

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