Chicken Lime Soup
Bright, zesty, and soul-warming, this Chicken Lime Soup is a one-pot wonder that bursts with fresh, flavorful ingredients. Tender shredded chicken, simmered in a seasoned broth infused with garlic, jalapeño, and a hint of chili, takes center stage in this comforting recipe. A splash of fresh lime juice and a sprinkle of cilantro give it a tangy, aromatic finish, while garnishes of creamy avocado, crunchy tortilla chips, and lime wedges elevate it to a restaurant-worthy meal. This easy, 45-minute soup recipe is perfect for weeknight dinners or meal prep, offering a satisfying blend of spice and citrus in every spoonful. Packed with bold flavors and made with wholesome ingredients, it’s the ultimate Tex-Mex comfort food to warm you up year-round.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 6 cups Chicken broth
- 1 14-ounce can Diced tomatoes (canned)
- 2 tablespoons Fresh lime juice
- 1 small Jalapeño (deseeded and finely chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Fresh cilantro (chopped)
- 1 large Avocado (sliced, for garnish)
- 1 cup Tortilla chips (crushed, for garnish)
- 4 pieces Lime wedges (for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for about 3-4 minutes on each side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes with their juice. Stir to combine.
Add the jalapeño, ground cumin, chili powder, salt, and black pepper to the pot. Stir well.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust seasonings if needed.
Serve the chicken lime soup in bowls, topping each with sliced avocado, crushed tortilla chips, and a lime wedge. Enjoy!
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7216 mg | 314% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 27.0 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 474 mg | 36% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4871 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
