This Mexican Chicken Lime Soup is the perfect mix of cozy comfort and zesty freshness! It’s a warm, brothy soup packed with shredded chicken, a little spice, and a bright, citrusy kick from fresh lime juice.
What I love most about this recipe is how simple it is to make, but it tastes like you spent hours in the kitchen.
It’s healthy, family-friendly, and perfect for a quick dinner or to warm everyone up on a chilly day.
Bonus: It’s totally customizable, so even picky eaters will love it. Let’s get cooking!
What You’ll Need
Ingredients:
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 3 garlic cloves, minced
- 1 medium jalapeño, diced (seeds removed for less heat)
- 6 cups chicken broth
- 1 pound cooked chicken breast, shredded
- 1 large tomato, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2–3 limes (juiced, plus extra wedges for serving)
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (optional)
- Tortilla chips or strips (for topping)
Tools:
- Large pot
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
Pro Tips
- Shredding Chicken Hack: Use a hand mixer or stand mixer to shred cooked chicken quickly—game changer!
- Lime First, Then Salt: Always add your lime juice before adjusting salt for the perfect balance.
- Heat Level: Adjust the spice by adding more or less jalapeño or even a dash of hot sauce.
- Kid-Friendly Tip: Skip the jalapeño entirely and let everyone customize their bowl with toppings.
- Make It Heartier: Add some black beans or corn for extra texture and flavor!
Possible Substitutions and Variations
- Chicken: Use rotisserie chicken or leftover turkey.
- Broth: Vegetable broth works as a swap for a vegetarian version (just skip the chicken).
- Toppings: Try cheese, sour cream, or diced radishes for extra flavor.
Make-Ahead Tips
- Prep your shredded chicken, dice the veggies, and measure out spices ahead of time. Store everything in the fridge for up to 24 hours, so dinner comes together in no time.
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño. Sauté for 3–4 minutes until softened and fragrant.
2. Add Broth and Spices
Pour in the chicken broth, diced tomatoes, cumin, and chili powder. Stir well, then bring to a gentle simmer.
3. Add Chicken and Lime
Stir in the shredded chicken. Simmer for 5–7 minutes to let the flavors combine. Then squeeze in the lime juice and adjust seasoning with salt and pepper.
4. Serve and Garnish
Ladle the soup into bowls and top with fresh cilantro, sliced avocado, tortilla chips, and extra lime wedges. Serve immediately!
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave. If making ahead, leave off the avocado and tortilla chips until ready to serve to keep them fresh.
Conclusion
This Mexican Chicken Lime Soup is so comforting, easy, and full of fresh flavors! It’s the kind of meal that brings everyone around the table and keeps them coming back for seconds. Give it a try, and let me know in the comments how your family liked it or if you have any questions. Happy cooking! 🍋🍲