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

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

Course Soup

Cuisine Mexican

Keyword chicken and lime soup recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Author Natasha Bull

Ingredients

• 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

1. Add olive oil to pan and heat on medium. Chop onion and celery and add to pan.
2. 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.
3. Increase heat to medium-high and just before soup comes to a boil, reduce heat to medium-low and simmer for about five minutes.
4. While soup is simmering, chop cilantro. Add cilantro to soup and continue simmering for an additional five minutes.
5. Add salt and pepper. Serve immediately with a dollop of sour cream and avocado slices if desired.

Recipe 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.