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Make this flavorful, no-fuss Mexican Chicken Lime Soup from scratch in just under an hour! This super satisfying soup is packed with cumin, onion, and flavorful green chiles. A squeeze of fresh lime juice adds some tangy flavor making it a perfect meal any time of year.
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- Why Make this Chicken Lime Soup
- Ingredients
- How To Make the Soup
- Storage Suggestions
- FAQs
- Recipe Card
Mexican Chicken Lime Soup
This chicken lime soup is packed with fresh flavors and is perfect for a hearty weeknight meal. The broth has a delightful lime aroma and is a great alternative to traditional chicken soup. For a true Tex-Mex feast, we like to add avocado, cheese, or a dollop of sour cream on top before serving. However, feel free to customize it to your liking and add your preferred toppings.
The soup can be easily prepared ahead of time and stored in the fridge until you’re ready to eat it. It also freezes well in an airtight container for up to 4 months. Just thaw it in the fridge overnight and reheat it on the stove or in the microwave.
Why You Should Make This Chicken Lime Soup
- Zesty and Flavorful-Imagine juicy chicken with fresh lime juice, cumin, and green chilies. Each spoonful of chicken lime soup is a fiesta in your mouth!
- Good for you – It is loaded with goodness – lean protein from chicken breasts, Vitamin C from limes, and healthy fats from avocado.
- Easily modifiable – Customize your chicken lime soup just the way you like it. Add or remove toppings, adjust the spice level, and make it your own. Make it the way your family likes to eat it.
Ingredients And Tips For Chicken Lime Soup
(Ingredients at a glance, find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Chicken breast halves | I used bone-in breasts with the skin removed, about 2 lbs. (I feel like the bone-in breasts just give the soup more flavor.) You can definitely use boneless, skinless breasts or thighs.
- Limes | Gives the soup that traditional lime flavor. Fresh limes are best, but bottled juice works in a pinch. If you really enjoy the flavor of lime, you can double the amount
- Olive oil | Olive oil is used to saute the onions and garlic. You can use whatever oil you prefer. Avocado oil is another good choice.
- Onion| White onion is preferred for this recipe due to its spicier, more pungent flavor, but yellow will be fine, too, if you have it on hand.
- Garlic | Fresh garlic is always best, but you can use garlic powder or minced garlic from the jar. (For every garlic clove, use 1/4 teaspoon of garlic powder or 1/2 teaspoon of jarred minced garlic.)
- Green chilies | Look for canned diced green chiles. I usually find them in 4 or 8-oz cans next to the canned tomatoes or the international aisle at the grocery store.
- Chicken broth | Use low-sodium broth if watching your sodium intake.
- Seasonings | I used salt, pepper, and ground cumin to season the soup.
- Optional toppings | Monterrey Jack cheese, additional lime slices, avocado, tortilla strips, cilantro, sour cream
How To Make the Soup
1 Prep: Cut one lime into 4 to 6 wedges and set it aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup. Season the chicken breasts with the salt and pepper.
2 Saute the veggies: In alarge soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two. Add the chicken, broth, water, lime juice, cumin, salt, and pepper to the onion mixture.
3 Cook the soup: Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially, and simmer until the chicken is no longer pink in the middle, about 40 minutes.
4 Shred the chicken: Remove the chicken from the soup and shred it using two forks. Gently stir the shredded chicken back into the soup.
5 Garnish and serve: Serve topped with shredded cheese, avocado, additional lime, or any other toppings you wish.
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Recipe Tips
- Take the limes out of the fridge just as you start preparing the soup so they can come to room temperature. Room-temperature limes are easier to juice.
- I prefer to use low-sodium broth and adjust the amount of salt myself.
Variations
- Add beans or rice for an even heartier soup; pinto and black beans both work well.
- Throw in some vegetables for a more nourishing and chunkier soup. You can add diced carrots, celery, or corn. Frozen, fresh, or canned corn will all work well. You can also add a can of diced tomatoes.
- You can change up the cheese by using cheddar, pepper jack, cojita, or whatever you happen to have in your fridge.
- If you like spice, add in a diced jalapeno or a few pinches of cayenne pepper.
Storage Suggestions
- Store leftover Lime Chicken Soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop.
- To freeze, let the soup cool completely, then pour it into a freezer-safe, airtight container for up to 3-4 months. Thaw overnight in the refrigerator and warm up in the microwave or over the stovetop.
FAQs
Is this Mexican Chicken Lime Soup Spicy?
This soup recipe is on the mild side. (I have two small children who prefer milder foods.) To make it spicier, you can add diced jalapeno, red pepper flakes, or a small amount of cayenne pepper.
Do I have to use bone-in chicken?
You can use any type of chicken you prefer. Bone in chicken is usually less expensive, and since you are boiling it, the meat falls right off the bone. Plus, the bones also contribute a richer flavor to your soup. But skinless and boneless chicken breasts, thighs, or even a whole chicken works too.
Can I use bottled lime juice in this soup recipe?
The best way to add lime flavor to this soup is by using freshly squeezed lime juice. Bottled lime juice will work, but fresh limes give the soup that fresh bright lime flavor that is so delicious.
Can I use bouillon instead of chicken broth?
Yes, absolutely. I love the Better Than Bullion brand for making broth. Keep in mind that broth from bullion can be salty; I recommend waiting until the end to determine if your soup needs additional salt.
Can I prepare this soup in the crockpot or instant pot?
Yes, for the crock pot, add everything to the crock and cook on low for 6 to 8 hours or high for about 4 hours. Remove the chicken, shred and add it back to the pot.
To cook in an Instant Pot, saute the veggies first, then add the rest of the ingredients and set it to “Soup” (or high pressure for 30 minutes). Let the pressure naturally release. Remove the chicken and shred it. Return the chicken to the pot.
More soup recipes to enjoy
- Easy Chicken Tortellini Soup
- Easy Black Bean Soup Recipe
- One Pot Lasagna Soup
- Ground Beef and Cabbage Soup
Did You Make This Chicken Lime Soup?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Mexican Chicken Lime Soup
5 Stars4 Stars3 Stars2 Stars1 Star5 from 3 reviews
- Author: Jamie Sanders
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 6 servings 1x
- Category: main dish
- Method: stovetop
Description
Make a flavorful, no-fuss Chicken Lime Soup from scratch in just under an hour! This super satisfying soup is packed with cumin, onion, and flavorful green chiles. A squeeze of fresh lime juice adds some tangy flavor making it perfect any time of year. Top off this scrumptious meal with avocados, cheese, or a dollop of your favorite sour cream before serving – yummy!
Ingredients
UnitsScale
- 3 bone-in, chicken breast halves (Skin removed, about 2 lbs))
- 1 tsp salt
- 3 or 4 limes
- 1/2 tsp ground pepper
- 1 Tbs olive oil
- 1 large white onion, chopped
- 5 garlic cloves, minced
- 8 oz diced green chilies
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 1/2 tsp. ground cumin
- 1 avocado, peeled (sliced or chopped)
- Shredded Monterrey jack cheese
Optional toppings:
- additional lime slices
- avocado
- tortilla strips
- cilantro
- sour cream
Instructions
- Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
- Season the chicken breasts with the salt and pepper.
- In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two
- Add the chicken, broth, water, lime juice cumin, salt and pepper to the onion mixture.
- Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken is no longer pink in the middle, about 40 minutes.
- Remove the chicken from the soup and shred. Gently stir the shredded chicken back into the soup.
- Serve topped with shredded cheese, avocado and additional limes
Enjoy!
Notes
*nutrition calculated without additional toppings
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 249
- Fat: 7
- Carbohydrates: 9
- Protein: 36
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