Chicken and Lime Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 about 1.5 cups each
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Calories
20258 kcal
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Course
Soup
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Cuisine
American, International
Chicken and Lime Soup
Description
Chicken and Lime Soup features tender shredded chicken simmered with onion, celery, jalapeño, garlic, and diced tomatoes in a savory chicken broth. The simmering melds the spices—oregano and cumin—into the broth, creating a balanced, mildly spicy foundation. Fresh lime juice adds a sharp, citrusy contrast that lightens the richness, and chopped cilantro contributes herbal brightness. Adding sliced avocado to individual servings gives a creamy texture that complements the spicy, tangy soup.
This soup can be served as a standalone meal due to its protein content and vegetable base, or accompanied by bread for dipping. The fresh ingredients and careful seasoning make it a satisfying option for home-cooked comfort food with a Mexican-inspired flavor profile.
Using a concentrated chicken base like Better Than Bouillon can reduce cost without sacrificing flavor. The jalapeño seeds are removed to control heat level, and simmering the chicken breast whole before shredding helps retain moistness and layering of flavors in the broth.
Ingredients
- 1 yellow onion $0.21
- 3 celery $0.37, ribs, about 1/4 bunch
- 1 jalapeno pepper $0.17
- 4 cloves garlic $0.32
- 2 Tbsp olive oil $0.32
- 1 chicken breast $2.32, boneless, skinless, about 3/4 lb
- 6 cups chicken broth $0.78
- 2 oz. cans diced tomatoes $0.90, with green chiles (Rotel
- 1 tsp oregano $0.10
- 1/2 Tbsp cumin $0.15
- 1 lime $0.22
- 1/2 cilantro $0.40, bunch
- 1 avocado $1.50
Instructions
- Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
- Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.
- After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).
- Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.
Notes
- Using better-than-bouillon chicken base for broth is cost-effective and flavorful.
- Remove jalapeño seeds before dicing to moderate the soup's spiciness.
- Simmer the chicken breast whole and shred it afterward for moist, tender meat.
- Add avocado slices to each serving for additional creaminess and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 1.5 cups each
Amount Per Serving
Calories 20258 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 202.58kcal | 10% |
| Carbohydrates | 12.35g | 4% |
| Protein | 15.9g | 32% |
| Fat | 11.27g | 17% |
| Sodium | 1289.98mg | 54% |
| Fiber | 3.73g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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