Chicken and Lime Soup
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.
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!
Tried this recipe?Let us know how it was!