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A fresh, vibrant, and flavorful soup with tender shredded chicken, crisp vegetables, fresh cilantro, and a zesty broth infused with lime juice, combining spicy, salty, and sour flavors.

Ingredients

Scale
  • 1 yellow onion, diced
  • 3 ribs celery, diced
  • 1 jalapeño, seeded and diced (optional for spice)
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 boneless, skinless chicken breast (about ¾ lb) — double for more meat
  • 6 cups chicken broth
  • 2 (10 oz) cans diced tomatoes with green chiles (Rotel) — or 1 (15 oz) can plain or fire-roasted diced tomatoes for mild version
  • ½ Tbsp ground cumin
  • 1 tsp dried oregano
  • 1 lime (yields about 2–3 Tbsp juice)
  • ½ bunch fresh cilantro, rinsed and roughly chopped
  • 1 avocado, sliced (for garnish)

Instructions

  1. Dice the onion, celery, and jalapeño (slice jalapeño in half and scrape out ribs and seeds); mince the garlic.
  2. Heat 2 Tbsp olive oil in a large pot over medium heat; add the onion, celery, jalapeño, and garlic and cook about 5 minutes until the onions are soft and translucent.
  3. Add the chicken breast, 6 cups chicken broth, diced tomatoes with chiles (including juices), 1 tsp oregano, and 1/2 Tbsp cumin to the pot.
  4. Cover, bring to a boil over high heat, then reduce to a gentle simmer and cook, covered, for 45 minutes.
  5. Carefully remove the chicken and shred it with two forks; return the shredded chicken to the pot.
  6. Squeeze the juice of one lime (about 2–3 Tbsp) into the soup.
  7. Rinse and roughly chop the cilantro and stir it into the soup.
  8. Slice the avocado and add slices to each bowl before serving.

Notes

To control heat, remove jalapeño ribs and seeds before dicing or omit jalapeño for a milder soup., Use plain or fire-roasted diced tomatoes instead of tomatoes with green chiles for less spice., Double chicken breasts for a heartier soup without other changes., Use concentrated broth bases to save cost and boost flavor; adjust salt as needed., Add avocado and cilantro fresh when serving; do not store avocado in soup to maintain texture., Rotisserie or leftover cooked chicken can be added at the end to warm through., Soup freezes well up to 3 months without avocado and cilantro; add fresh upon reheating., Reheat gently on stove, stirring occasionally and adjusting lime and salt to taste., Slow cooker method: sauté aromatics, then cook all ingredients on low 4-6 hours., Instant Pot method: sauté aromatics, pressure cook chicken and broth 10-12 minutes, natural release, then shred chicken.

Nutrition

Find it online: https://mamapantry.com/chicken-and-lime-soup/