Chicken and Lime Soup

This chicken and lime soup is my take on the Mexican favorite. A flavorful soup with chicken, fresh lime juice, tomatoes, cilantro, and corn. Makes for a perfectly healthy light meal!

I used leftover or rotisserie chicken in this recipe – that’s why it’s so fast. Bookmark it for when you need an idea for how to use up your leftover chicken 🙂

This soup is mild but flavorful. Many other recipes for this soup have jalapenos and other spices, but that’s not my jam.

I decided to try and make a mild one and see if it still tastes good. Yes it does. You could definitely kick up the heat by adding a bit of cayenne pepper, though.

You could use diced tomatoes or stewed tomatoes (or even fresh tomatoes). I bought stewed tomatoes and broke them up a bit in the pot so they would be more bite-sized.

I hope you will enjoy this Mexican chicken and lime soup recipe!

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Chicken and Lime Soup

By Natasha Bull

A quick and easy chicken and lime soup that uses up leftover or rotisserie chicken.

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 4

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Ingredients 

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• ▢ 1 tablespoon olive oil
• ▢ 2 sticks celery chopped
• ▢ 1 medium onion chopped
• ▢ 2 (10 fluid ounce) cans chicken broth
• ▢ 1 (12 fluid ounce) can corn
• ▢ 1 (18.3 fluid ounce) can stewed or diced tomatoes (I buy an Italian herbs one)
• ▢ 2 cloves garlic minced
• ▢ 1 cup leftover or rotisserie chicken (shredded into bite-size pieces)
• ▢ Juice of 1 lime
• ▢ 1 handful fresh cilantro chopped
• ▢ Salt and pepper to taste

Garnish:

• ▢ Sour cream (optional)
• ▢ Fresh avocado slices (optional)

Instructions 

• Add olive oil to pan and heat on medium. Chop onion and celery and add to pan.
• After about 5 minutes, once onion and celery have had a chance to soften a bit, add chicken broth, corn, tomatoes, garlic, chicken, and lime juice.
• Increase heat to medium-high and just before soup comes to a boil, reduce heat to medium-low and simmer for about five minutes.
• While soup is simmering, chop cilantro. Add cilantro to soup and continue simmering for an additional five minutes.
• Add salt and pepper. Serve immediately with a dollop of sour cream and avocado slices if desired.

Notes

• I like the vegetables in this soup to be a bit crisp. If you want your veggies soft, just cook it a bit longer.

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