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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!

bowl with Mexican chicken and lime soup garnished with sour cream and parsley

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.

close-up of Mexican chicken and lime soup in a bowl

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

Chicken and Lime Soup - Salt & Lavender
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Chicken and Lime Soup

A quick and easy chicken and lime soup that uses up leftover or rotisserie chicken.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4


  • 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


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


  • 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.


  • 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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Hi! Iā€™m Natasha.

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  1. I think this would be better if it had actual chicken in it, not just broth. And maybe some cumin, or chili powder for a bit more flavor? Thanks for sharing, your picture is nice!

    1. Thanks for catching my mistake! I totally forgot to put the chicken in the recipe itself… oops. Fixed now! It is meant to use leftover or rotisserie chicken šŸ™‚ And cumin would absolutely work as would chili powder. There are so many spicy chicken and lime soup recipes that I wanted to make a milder one for those who aren’t so great with spice.