Mexican Spinach & Lime Soup

Mexican Spinach & Lime Soup


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The earthy bitterness of spinach is accented by bright hints of lime in this light, yet filling soup. An easy twist on the traditional, this version of the Yucatan classic "Sopa de Lima" features spinach as the main ingredient. A bit of heat and smoky cumin round out the surprisingly rich flavors in this very easy to make soup. Served in a large bowl with a slice of crusty bread or topped with a sprinkle of Cotija cheese, it makes for a perfect light weekday (or anyday) supper.

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New York, NY


  • 6 C. chicken stock (or canned/boxed chicken broth)
  • 1 Tbs. extra virgin olive oil
  • 12 oz. spinach (preferrably fresh, but frozen will do)
  • 1 lime, juiced
  • 1 Tbs. ground cumin
  • 1 tsp. ground coriander
  • 3 dried chilies
  • dash of chili oil (optional)
  • salt
  • pepper
  • Additional lime slices for garnish
  • cotija cheese (optional)
  • chopped avocado (optional)

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1. Heat the olive oil in a large, heavy-bottomed pot. Add the dried chilis, cumin, and coriander, and let cook in the oil for a minute to release the aromas of the spices.

2. Pour in the 6 cups of chicken stock and bring to a boil.

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

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

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

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