Mexican Chicken Lime Soup
Bright, zesty, and deeply comforting, Mexican Chicken Lime Soup is a vibrant blend of bold flavors and wholesome ingredients. This traditional soup features tender shredded chicken simmered in a savory broth infused with garlic, jalapeño, and fresh lime juice for a tangy kick. Tomatoes, onions, and fragrant spices like cumin and oregano create a robust base, while crispy tortilla strips, creamy avocado slices, and fresh cilantro add irresistible texture and garnish. Perfect for a quick, hearty meal, this easy recipe comes together in under an hour, making it ideal for busy weeknights. Serve it with lime wedges for an extra citrusy burst that elevates every spoonful. Satisfying, healthy, and packed with authentic Mexican flair, this soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 8 cups Chicken broth
- 2 tablespoons Olive oil
- 1 medium (diced) White onion
- 4 (minced) Garlic cloves
- 1 (seeded and diced) Jalapeño
- 2 (diced) Tomato
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons (freshly squeezed) Lime juice
- 1 cup (fried or baked) Corn tortilla strips
- 0.25 cup (chopped, for garnish) Cilantro
- 1 (sliced, for garnish) Avocado
- 4 (for serving) Lime wedges
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chicken breasts and cook for 3–4 minutes per side, or until lightly browned. Remove the chicken and set aside.
In the same pot, heat the remaining 1 tablespoon of olive oil. Add the diced onion, garlic, and jalapeño. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
Stir in the diced tomatoes, cumin, and dried oregano. Cook for another 2–3 minutes to combine the flavors.
Pour in the chicken broth and bring the mixture to a simmer.
Return the seared chicken breasts to the pot. Cover the pot and let the soup simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the freshly squeezed lime juice and let the soup simmer for an additional 2 minutes. Adjust the salt and pepper to taste.
To serve, ladle the soup into bowls. Top with crispy tortilla strips, chopped cilantro, avocado slices, and a lime wedge on the side for extra freshness.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 10944 mg | 476% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 35.8 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3484 mg | 74% | |
*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.
