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!
Chicken and Lime Soup
- 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.