Mexican Spinach & Lime Soup Recipe

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Recipes.net Team Published March 25, 2020
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An easy twist on the traditional Yucatan classic “Sopa de Lima”, our lime soup recipe features spinach as the main ingredient. The earthy bitterness of spinach is accented by bright hints of lime in this light, yet filling soup. A bit of heat and smoky cumin round out the surprisingly rich flavors in this very easy to make soup. Serve it in a large bowl with a slice of crusty bread or topped with a sprinkle of Cotija cheese as a light supper any time of the week.

How To Make Mexican Spinach & Lime Soup

  • 1 tbsp extra virgin olive oil
  • 3 chilies (dried )
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 6 cups chicken stock (or canned/boxed chicken broth)
  • 12 oz spinach (preferably fresh, but frozen will do)
  • 1 lime (juiced)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 dash chili oil (optional)
  • Lime slices (for garnish)
  • Cotija cheese (optional)
  • Avocado (chopped, optional)
  1. Heat the olive oil in a large, heavy-bottomed pot.

  2. Add the dried chilis, cumin, and coriander. Cook in the oil for a minute to release the aromas of the spices.

  3. Pour in the chicken stock and bring to a boil.

  4. Add the spinach and cook for about 2 minutes.

  5. Add the lime juice, salt, pepper, and chili oil (if desired). Adjust the seasoning to your taste.

  6. Serve with additional lime slices or fresh cotija cheese and avocado, if desired.

How To Make Mexican Spinach & Lime Soup

0 from 0 votes
Preparation Time: 5 mins
Cooking Time: 10 mins
Total Time: 15 mins
Serves:
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Ingredients

  • 1 tbsp extra virgin olive oil
  • 3 chilies, dried
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 6 cups chicken stock, or canned/boxed chicken broth
  • 12 oz spinach, preferably fresh, but frozen will do
  • 1 lime, juiced
  • Salt, to taste
  • Pepper, to taste
  • 1 dash chili oil , optional
  • Lime slices, for garnish
  • Cotija cheese , optional
  • Avocado, chopped, optional

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot.

  2. Add the dried chilis, cumin, and coriander. Cook in the oil for a minute to release the aromas of the spices.

  3. Pour in the chicken stock and bring to a boil.

  4. Add the spinach and cook for about 2 minutes.

  5. Add the lime juice, salt, pepper, and chili oil (if desired). Adjust the seasoning to your taste.

  6. Serve with additional lime slices or fresh cotija cheese and avocado, if desired.

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Nutrition

  • Calcium: 75mg
  • Calories: 128kcal
  • Carbohydrates: 12g
  • Cholesterol: 7mg
  • Fat: 6g
  • Fiber: 2g
  • Iron: 3mg
  • Potassium: 586mg
  • Protein: 8g
  • Saturated Fat: 1g
  • Sodium: 390mg
  • Sugar: 4g
  • Vitamin A: 5396IU
  • Vitamin C: 18mg
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