Chicken and Lime Soup is a quick and easy soup that tastes like it simmered all day! A little lime juice really lifts this tomato broth for an amazing Mexican soup.
Oh man, I simply adore Mexican cuisine. With its bold, complex flavors and generous helpings of spice, it’s unsurprising that Mexican dishes are a firm favorite in our house. When I was trawling through the book 200 Easy Mexican Recipes, I came across something that I couldn’t wait to try – this Chicken and Lime Soup.
Not only did it look straightforward, but it was packed with easy-to-source ingredients that I’d be able to pick up from the local stores in my area. I’m usually all about authentic and unique flavors, but when I struggle to find things locally, some recipes can quickly feel like a drag.
I’m always looking through books to find my next go-to mid-week recipe, and the mixture of garlic, lime juice, and juicy chicken breasts in a hearty broth sounded perfect for my winter recipe binder.
The lime gives the dish a perfect tartness and citrusy lift, while the chicken grounds the dish and bulks it out with a decent amount of protein. The original recipe uses 4 chicken breasts, but I feel you can get away with using 2 if you’re trying to save a bit of cash. To be honest, I felt that 4 may have been slightly too many as it sort of overwhelmed the dish when I tried it.
When you throw in the richness of the tomatoes, garlic, and the crunch of the tortilla chips, you have a delicious and healthy meal that’s ideal for the whole family. Mine were clamoring for seconds when I first served this, so it’s been truly tried and tested!
Why You’ll Love Chicken and Lime Soup
- It’s a light and hearty mid-week meal that’s suitable for the whole family
- It has tons of protein in it
- The ingredients used are easy to find at any local store
- It’s a great way to feel like you’re enjoying a sinful bowl of Mexican food without the added calories
- Olive oil
- Chicken breasts
- Chicken broth
- Lime juice
- Corn tortilla chips
- Green onions
How to Make Chicken and Lime Soup
- Step One: In a large skillet, heat 1 tbsp of the oil over medium-high heat.
- Step Two: Add chicken and cook, turning once until no longer pink inside. This usually takes about 6 to 8 minutes per side.
- Step Three: Transfer chicken to a cutting board and let cool.
- Step Four: In a large pot, heat the remaining oil over medium heat. Add onion, garlic, and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes.
- Step Five: Add chicken broth and lime juice.
- Step Six: Dice chicken and add to pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.
- Step Seven: Ladle into individual bowls and garnish with equal amounts of tortilla chips, avocado, and green onion.
You don’t need many things to make this recipe happen, just a few kitchen basics!
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What to Serve with Chicken and Lime Soup
This recipe works well with salads, veggies, and bread, so feel free to bulk it out if you wish!
Recipe Tips and Tricks
- If you’re short on time, consider poaching or cooking the chicken ahead of time. Throwing it in the slow cooker is a great way to get that ‘pulled’ effect that works perfectly in this recipe. You can then create the soup and just throw the chicken in at the last minute!
- Don’t be tempted to salt your soup too much. The chicken broth should be salty enough to cover you on the seasoning front!
Variations and Substitutions
- As I briefly mentioned, there’s no need to use 4 chicken breasts in this recipe. Although you’ll get plenty of protein, you can easily use 2 if you’re looking to reduce your meat intake or want to save some cash!
- If you’re feeling brave, feel free to add a small amount of Tapatio to the dish for an extra kick! Just a small amount though, as you don’t want to mess up the texture of the dish or overwhelm the more subtle flavors with a spice bomb.
- You can top the soup with cilantro for a bit more flavor, but it’s not wholly necessary if you’re not a fan.
- If you love creamier soups, you can add a small dollop of cream cheese to the top of your soup. You don’t want to use too much, but it works well with the avocado and tortilla chips.
The best way to store this soup is in a sealed, airtight container.
It should last for a few days when refrigerated, just make sure the container is cool before moving it to the fridge.
Can I Freeze?
You can absolutely freeze this Chicken and Lime Soup! You simply need to freeze it in covered airtight containers or put single portions into strong freezer bags.
When stored this way, the soup should last between 4 to 6 months.
When you want to eat it, simply defrost the soup in the fridge overnight before heating it in the microwave or on the stovetop until piping hot.
Mexican Inspired Recipes
If you’re looking for a few related recipes that fit the Mexican theme, feel free to check out these delicious dishes!
- Vegan Mexican Casserole – ideal for vegans who want something different from the typical salads and grains.
- Mexican Tater Tot Casserole – this dish is beautifully spicy, hearty, and tasty, and kids love tater tots with a twist.
- Mexican Meatloaf – this incredible meatloaf is packed with beef, cheese, seasoning, chilies, and salsa, resulting in the richest and most mouthwatering meatloaf around!
- Mexican Meatballs – these Mexican meatballs are made with ground chicken and a delicious blend of cumin, chili powder, jalapenos, and shredded cheese for a classic kick.
- Mexican Stuffed Peppers – I’m a firm believer that everything tastes best when it’s smothered in cheese, so why not take stuffed peppers to the next level by pairing them with beans and rice?
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 2 tbsp. olive oil, divided
- 4 boneless, skinless, chicken breasts
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 tomatoes, seeded and chopped
- 6 cups chicken broth
- 1/2 cup freshly squeezed lime juice (4 to 5 limes)
- 2 cups broken corn tortilla chips
- 2 avocados, diced
- 4 green onions, green parts only, minced
- In a large skillet, heat 1 tbsp of the oil over medium-high heat. Add chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer chicken to a cutting board and let cool.
- In a large pot, heat remaining oil over medium heat. Add onion, garlic and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes. Add chicken broth and lime juice.
- Dice chicken and add to pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Ladle into individual bowls and garnish with equal amounts of tortilla chips, avocado and green onion.
Recipe adapted from the cookbook, 200 Easy Mexican Recipes by Kelley Cleary Coffeen.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 73mgSodium: 1028mgCarbohydrates: 22gFiber: 6gSugar: 5gProtein: 30g