This flavorful and delicious Chicken and Lime Soup is so simple to make and is perfect for a quick weeknight meal! Slightly spicy and packed with flavor, it's best served with a variety of toppings and is great for meal prep.
Over the years this simple Chicken and Lime Soup has become one of our family's favorites! It takes only about 30 minutes to make and is absolutely packed with comforting flavors and spice. The best way to serve it is with lots of delicious toppings. I personally love adding sour cream, tortilla chips, avocado and shredded cheese.
Along with being a great weeknight meal, this is a great soup to make after a long journey! We often have this after a long flight or make it for friends and family traveling in. Hope you enjoy!
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Soupa de Lima
This Chicken and Lime Soup is my take on the classic Mexican dish often called Soupa de Lima. Soup de Lima is a traditional Yucatan recipe that typically comprises of a broth with meat such as shredded chicken or pork, the juice of limes and is served with tortilla chips. It is truly delicious and I hope you enjoy my version!
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Equipment
- Dutch oven or other large soup pot: I love this Le Creuset Dutch Oven.
- Measuring cups and spoons
- Cutting board and sharp knife
Ingredients
- Chicken: I like using chicken breast in this recipe and cooking it directly in broth. It's both convenient and delicious! And while I often use dark meat chicken in my recipes, for this particular soup I prefer using chicken breasts. They shred beautifully and cook quickly.
- Chicken broth or stock
- Green onion: I love the flavor that green onions gives this recipe but you could also use regular onion if you prefer.
- Roma tomatoes: I like fresh but you can use canned if you prefer. About half a cup works.
- Jalapeno: I love using fresh jalapeno in this recipe. I deseed it before chopping to reduce the heat level. However, if you prefer a spicier soup feel free to leave the seeds in. If you can't find a fresh jalapeno you can substitute with a 4 oz jar of diced green chiles.
- Garlic: Fresh is best when it comes to garlic.
- Cumin
- Dried Oregano
- Fresh Cilantro
- Lime juice: I prefer using fresh limes for this recipe but in a pinch you can used bottled lime juice. About 3 tablespoon should do the trick, but you can always add more to taste.
Serving Suggestions
This is a soup that is best when it has allllll the toppings. My favorite way to serve this Chicken and Lime Soup is with a bunch of options that everyone can choose from.
Some topping ideas are: fresh avocado slices, sour cream, fresh cilantro, shredded cheese, sliced jalapenos, pico de gallo. Or anything else your heart desires!
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Made this Chicken and Lime Soup recipe? Let me know what you think in the comments!
Recipe
Chicken and Lime Soup
Equipment
- Cutting board and sharp knife
- Measuring cups and spoons
- Dutch oven or large soup pot
Ingredients
- 1 tbsp olive oil
- 1 cup green onions, thinly sliced
- 2 Roma tomatoes, diced
- 3 cloves garlic, minced
- 1 large jalapeno, seeded and minced For a spicier soup leave the seeds in.
- 1 teaspoon cumin
- 1 teaspoon oregano
- 8 cups chicken broth
- 1.5 lb chicken breasts
- 3 limes, juiced
- ½ cup fresh cilantro, chopped
Toppings (optional)
- sour cream
- tortilla chips
- avocado slices
- shredded cheese
Instructions
- Drizzle olive oil in the bottom of a dutch oven or large soup pot. Heat on medium to medium high heat and add in the sliced green onions. Cook for 1-2 minutes before adding the chopped Roma tomatoes, diced jalapeno and minced garlic. Cook for 2 minutes until softened. Then add in cumin and oregano and season with a little salt and pepper. Cook for another minute before streaming in chicken broth.
- Add the chicken breasts into the pot and bring the soup to a boil over medium high heat. Turn the heat down to low and cover the pot with a lid. Cook for about 15 minutes until the chicken is cooked through.
- Once the chicken is cooked remove it from the pot and let it rest for about 5 minutes before shredding. *You can do this either with two forks or by placing the cooked chicken in the bowl of stand mixer and mixing on low for a minute or two.*Add the shredded chicken back to the pot. Then squeeze in the juice of 2 limes and add in half a cup of chopped fresh cilantro. Taste and add additional salt and pepper to your preference.
- Serve hot with toppings of your choice. I love adding a dollop of sour cream, tortilla chips, fresh avocado slices and cheese. Enjoy!
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