Lime Soup with Chicken
Zesty, aromatic, and comforting, this Lime Soup with Chicken is a vibrant twist on traditional chicken soup, inspired by the flavors of the Yucatán. Tender shredded chicken is poached in a fragrant broth infused with fresh lime juice, sautéed vegetables, and warming spices like cumin and oregano. The addition of jalapeño and fresh cilantro brings a delightful depth of flavor, while crispy tortilla chips and creamy avocado make for irresistible garnishes. Ready in under an hour, this one-pot wonder is perfect for a quick weeknight meal or when you’re craving something light yet satisfying. Serve up this tangy, citrus-forward soup and experience a heartwarming bowl of bold, bright flavors.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 medium (diced) white onion
- 3 minced garlic cloves
- 2 medium (diced) ripe roma tomatoes
- 1 medium (diced) green bell pepper
- 1 small (seeded and minced) jalapeño
- 3 whole limes
- 0.5 cup (chopped) fresh cilantro leaves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup (crumbled, for garnish) tortilla chips
- 1 sliced (for garnish) avocado
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, green bell pepper, and jalapeño to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices and release their aroma.
Add the diced roma tomatoes, stirring to combine, and cook for an additional 3 minutes until the tomatoes begin to soften and break down.
Pour in the chicken broth and bring the mixture to a gentle boil.
While the broth is heating, season the chicken breasts with a pinch of salt and place them in the simmering soup. Reduce heat to low, cover the pot, and poach the chicken for 15-20 minutes, or until cooked through.
Once the chicken is cooked, remove it from the pot and shred using two forks. Return the shredded chicken to the soup.
Juice two of the limes and stir the fresh lime juice into the soup. Slice the third lime into wedges for serving.
Stir in the chopped cilantro and adjust the seasoning with additional salt or pepper, if needed. Allow the soup to simmer gently for another 5 minutes.
Ladle the soup into bowls and serve hot. Garnish each bowl with crumbled tortilla chips, sliced avocado, and a lime wedge. Enjoy your Lime Soup with Chicken!
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 565 mg | 12% | |
*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.
