Description
A vibrant and easy Mexican Chicken Lime Soup recipe, packed with tender chicken, zesty lime, fresh cilantro, and savory spices. Perfect for a comforting meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can mild green chilies, undrained
- Juice of 2–3 limes (about 1/4 cup), plus more for serving
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Optional toppings: diced avocado, shredded cheese, sour cream or Greek yogurt, tortilla strips
Instructions
- 1. Poach chicken breasts in water until cooked through. Remove, cool, and shred or dice.
- 2. Heat olive oil in a large pot over medium heat. Sauté onion until softened. Add garlic and jalapeño (if using) and cook for 1 minute.
- 3. Stir in cumin, oregano, and chili powder; cook for 30 seconds until fragrant.
- 4. Pour in chicken broth, diced tomatoes, and green chilies. Bring to a simmer.
- 5. Add shredded chicken to the pot.
- 6. Season with salt and pepper. Simmer for at least 15-20 minutes.
- 7. Stir in fresh lime juice and cilantro just before serving.
Notes
Allow soup to cool completely before storing in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat. Avoid boiling to preserve chicken texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 7g
- Sodium: 700mg
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g