Spanish Lime Soup {Slow Cooker} – Sopa de Lima Style Soup Recipe

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Last Updated on June 27, 2021 by Alaina

This surprisingly light, slow cooker Spanish Lime Soup combines chicken, corn, fire roasted tomatoes and black beans with a whisper of sweet-n-sour and a salty/spicy kick. 

Soup during the summer? Why not? This Spanish Lime Soup is light and refreshing, making it the perfect warm-weather soup.

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A recent night out at a Mexican restaurant had me falling in love with Sopa de Lima, or Lime Soup. While my recipe is loosely based on Sopa de Lima, a few creative ingredient substitutions and additions resulted in a light, yet filling Spanish Lime Soup that’s perfect for the warmer months.

Delicate chicken broth serves as a base for this soup, but what truly sets it apart from other chicken broth soups is the tangy-tart flavor of lime. Traditional Sopa de Lima is made with the Yucatan lima, which is a bit different from our lime, sweeter with a tougher skin. However, it can be hard to find limas outside the Yucatan Peninsula. But no worries! This Spanish Lime Soup still tastes great using limes!

The addition of black beans and corn make this light soup deliciously filling, while creamy avocado perfectly balances the sharp flavor of the lime, cilantro and chili powder. 

So, are you ready to see how to make this Slow Cooker Spanish Lime Soup?

Spanish Lime Soup

This recipe makes enough for a family of four.
Pro Tip: serve with thinly sliced strips of warm corn tortilla!

Ingredients for Slow Cooker Spanish Lime Soup

3 boneless, skinless chicken breasts
3 cans or 1 box Chicken Broth
4-5 limes, cut in halves 
1 can (15.25 ounce) of corn, drained 
1 can of black beans (15 ounce), drained
1 can of fire roasted garlic tomatoes (14.5 ounce), drained
1 medium red onion – diced 
1 large Jalapeno – seeds removed and diced 
1 bundle of Cilantro – leaves pulled off stems and finely minced 
1 tablespoon of Cumin
1 tablespoon of Black Pepper
1 tablespoon of Salt 
1 tablespoon of Chili Powder 
6-7 stalks of green onion – diced for garnish 
2 Avocado – seed removed and chopped 

Instructions to Make Slow Cooker Spanish Lime Soup

Begin by placing the chicken breasts into the slow cooker. This is the crock pot I use and guys, I LOVE it!
Next, add the chicken broth.
Then add the corn, black beans, and fire roasted tomatoes draining off liquid first.
Dice the jalapeño, onion and cilantro and add to the crock pot.
Now add the fresh squeezed lime juice. Pro Tip: roll the lime around on the counter top (with pressure) before cutting it open to help the juice flow. 
Next, add the black pepper, cumin, salt, and chili powder.
Cover and cook for about 4 and 1/2 hours on high or 8 hours on low.
Once cooked, carefully remove the chicken from the slow cooker and place into a bowl. Shred it using two forks.
Transfer the shredded chicken back into the slow cooker and using a spoon, mix with the broth and vegetables.
Taste, and season with salt or pepper as needed. 

 Serve the Spanish Lime Soup warm with the cubed avocado and chopped green onion… and perhaps some warm tortilla strips or Mexican cheese. Enjoy!

Short cut tip:

Use a pre-cooked Rotisserie chicken instead of chicken breasts. This will reduce the cook time to about 2 hours. Shred the chicken with a fork before adding it to the slow cooker with the rest of the ingredients. Cook on high for 2 hours.

Doesn’t this recipe look delicious? There is something so satisfying about making your own homemade soup! The handy-dandy printable recipe is below, followed by some of my most popular summer recipes. Keep reading and please share this recipe with your friends and family using the social media buttons at the top and bottom of this post!

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