LunchMexican · 45 min · 4 servingsSopa de lima con pollo y jícama

Yucatán-style lime soup with chicken and jicama

Name: Yucatán-style lime soup with chicken and jicama
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 400 g (14 oz) chicken breast (raw weight); 1,000 ml (34 fl oz) vegetable broth (about 4 1/4 cups); 200 g (7 oz) chopped tomato (2 medium); 100 g (3.5 oz) chopped green bell pepper (1 small); 60 g (2 oz) chopped onion (1/2 small); 160 g (5.5 oz) peeled jicama, cut into thin matchsticks (about 1 1/4 cups); 60 g (2 oz) corn tortillas, cut into strips (2 small); Juice of 2 limes, plus a few slices for serving; Garlic, oregano, cilantro, and salt to taste

Each serving has 201 kcal, 25.1 g of protein, and 4 g of fiber, or 12.5 g of protein per 100 kcal. Ready in 45 minutes; makes 4 servings.

High in protein
Easy to digest
Low energy density
Hydrating

Per serving

201 kcalCalories
25.1 gProtein
4 gFiber

Calculated ingredient by ingredient from USDA FoodData Central. 12.5 g of protein per 100 kcal.

Prepared by: Alex Gonzalez
Published: September 23, 2026
Sources: 9 primary

No clinical review. No advertising from drug companies and no affiliate links.How we work

Ingredients

4 servings

400 g14 ozchicken breast (raw weight)
1,000 ml34 fl ozvegetable broth (about 4 1/4 cups)
200 g7 ozchopped tomato (2 medium)
100 g3.5 ozchopped green bell pepper (1 small)
60 g2 ozchopped onion (1/2 small)
160 g5.5 ozpeeled jicama, cut into thin matchsticks (about 1 1/4 cups)
60 g2 ozcorn tortillas, cut into strips (2 small)

Plus, with no meaningful nutrition (not counted in the table):

Juice of 2 limes, plus a few slices for serving
Garlic, oregano, cilantro, and salt to taste

Weights are for each food as described on its page: raw, cooked, or drained, as noted. Grams are the reference used for the math; ounces and cups are rounded US equivalents.

Directions

Put the chicken breast in a pot with the broth, garlic, and oregano, bring to a boil, and simmer gently for 20 minutes.
Meanwhile, bake the tortilla strips at 400 °F (200 °C) for 8 to 10 minutes, until crisp.
Lift out the chicken and shred it with two forks.
Add the tomato, bell pepper, and onion to the broth and simmer for 10 minutes.
Return the chicken, turn off the heat, and stir in the lime juice and salt.
Serve each bowl topped with the jicama, tortilla strips, cilantro, and a lime slice.

Why it is filling

This is a lighter version of Yucatán lime soup: chicken breast poached in the broth provides the protein and stays soft and easy to chew. The tortilla strips are baked instead of fried, and raw jicama adds freshness, fiber, and a crunch that contrasts with the hot broth. The tartness of the lime brightens the flavor when your appetite is low, and the broth adds fluid.

In numbers, each serving has 25.1 g of protein and 4 g of fiber, with an energy density of 41 kcal per 100 g of the dish. In the satiety index by Holt and colleagues (1995), the foods that were most filling per calorie were those with more protein, fiber, and water and less fat.

High in protein: At least 15 g of protein per serving and 6 g per 100 kcal.
Easy to digest: A soft dish with little fat (20 g or less per serving) and no large amounts of ingredients that often cause gas or nausea. This is an editorial call, not a measurement.
Low energy density: 100 kcal or less per 100 g of the dish: plenty of volume for few calories.
Hydrating: At least 85 g of water per 100 g of the dish, not counting cooking water.

If your appetite is small

Freeze the broth with the chicken in single portions and add the jicama and tortilla strips when serving.
If acidic food bothers you, add the lime juice a little at a time and taste before serving.

Nutrition facts

Values per serving and for the whole recipe (4 servings), calculated from the ingredients. Protein per 100 kcal: 12.5 g.
Nutrient	Per serving	Whole recipe
Calories	201 kcal	804 kcal
Protein	25.1 g	100.3 g
Carbohydrates	17.3 g	69.4 g
Fiber	4 g	16.1 g
Fat	3.4 g	13.5 g
Approximate weight	495 g (17 oz)	1,980 g (70 oz)

How it is calculated

Each ingredient contributes its per-100 g values from the site’s food database, multiplied by the amount in the recipe. Seasonings, water, and lemon or lime juice are not counted. It is an approximation: the actual size of the foods and how you cook them shift the result a little.

What each ingredient contributes to the whole recipe.
Ingredient	Amount	Calories	Protein	Fiber
Chicken breast	400 g	480 kcal	90 g	0 g
Vegetable broth	1,000 ml	50 kcal	2.4 g	0 g
Tomato	200 g	36 kcal	1.8 g	2.4 g
Green bell pepper	100 g	20 kcal	0.9 g	1.7 g
Onion	60 g	24 kcal	0.7 g	1 g
Jicama	160 g	61 kcal	1.2 g	7.8 g
Corn tortilla	60 g	133 kcal	3.4 g	3.1 g

To plan your meals

Daily protein calculator: an indicative protein range per day and per meal, to see how much of it this recipe covers.
Weekly menu for small appetites: seven days of small portions with the protein spread across meals, ready to print.

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See all recipes

Sources

Nutrition values for each ingredient (USDA FoodData Central) and the satiety reference, with the access date.

U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw (FDC ID 171077).accessed September 23, 2026.
U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Soup, vegetable broth, ready to serve (FDC ID 171583).accessed September 23, 2026.
U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Tomatoes, red, ripe, raw, year round average (FDC ID 170457).accessed September 23, 2026.
U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Peppers, sweet, green, raw (FDC ID 170427).accessed September 23, 2026.
U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Onions, raw (FDC ID 170000).accessed September 23, 2026.
U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Yambean (jicama), raw (FDC ID 170073).accessed September 23, 2026.
U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Tortillas, ready-to-bake or -fry, corn, without added salt (FDC ID 173241).accessed September 23, 2026.
U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Tortillas, ready-to-bake or -fry, corn (FDC ID 175036), sugars value.accessed September 23, 2026.
European Journal of Clinical Nutrition (PubMed).Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90.accessed September 23, 2026.