| | | | | |

Mexican Chicken Lime Soup

Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Make this flavorful, no-fuss Mexican Chicken Lime Soup from scratch in just under an hour! This super satisfying soup is packed with cumin, onion, and flavorful green chiles. A squeeze of fresh lime juice adds some tangy flavor making it a perfect meal any time of year.

lime soup with chicken

Mexican Chicken Lime Soup

This chicken lime soup is packed with fresh flavors and is perfect for a hearty weeknight meal. The broth has a delightful lime aroma and is a great alternative to traditional chicken soup. For a true Tex-Mex feast, we like to add avocado, cheese, or a dollop of sour cream on top before serving. However, feel free to customize it to your liking and add your preferred toppings.

The soup can be easily prepared ahead of time and stored in the fridge until you’re ready to eat it. It also freezes well in an airtight container for up to 4 months. Just thaw it in the fridge overnight and reheat it on the stove or in the microwave.

Why You Should Make This Chicken Lime Soup

  • Zesty and Flavorful-Imagine juicy chicken with fresh lime juice, cumin, and green chilies. Each spoonful of chicken lime soup is a fiesta in your mouth!
  • Good for you – It is loaded with goodness – lean protein from chicken breasts, Vitamin C from limes, and healthy fats from avocado.
  • Easily modifiable – Customize your chicken lime soup just the way you like it. Add or remove toppings, adjust the spice level, and make it your own. Make it the way your family likes to eat it.
Easy Mexican Lime Soup w/ Chicken recipe

Ingredients And Tips For Chicken Lime Soup

(Ingredients at a glance, find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

  • Chicken breast halves | I used bone-in breasts with the skin removed, about 2 lbs. (I feel like the bone-in breasts just give the soup more flavor.) You can definitely use boneless, skinless breasts or thighs.
  • Limes | Gives the soup that traditional lime flavor. Fresh limes are best, but bottled juice works in a pinch. If you really enjoy the flavor of lime, you can double the amount
  • Olive oil | Olive oil is used to saute the onions and garlic. You can use whatever oil you prefer. Avocado oil is another good choice.
  • Onion| White onion is preferred for this recipe due to its spicier, more pungent flavor, but yellow will be fine, too, if you have it on hand.
  • Garlic | Fresh garlic is always best, but you can use garlic powder or minced garlic from the jar. (For every garlic clove, use 1/4 teaspoon of garlic powder or 1/2 teaspoon of jarred minced garlic.)
  • Green chilies | Look for canned diced green chiles. I usually find them in 4 or 8-oz cans next to the canned tomatoes or the international aisle at the grocery store.
  • Chicken broth | Use low-sodium broth if watching your sodium intake.
  • Seasonings | I used salt, pepper, and ground cumin to season the soup.
  • Optional toppings | Monterrey Jack cheese, additional lime slices, avocado, tortilla strips, cilantro, sour cream

How To Make the Soup

1 Prep: Cut one lime into 4 to 6 wedges and set it aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup. Season the chicken breasts with the salt and pepper.

2 Saute the veggies: In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two. Add the chicken, broth, water, lime juice, cumin, salt, and pepper to the onion mixture.

3 Cook the soup: Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially, and simmer until the chicken is no longer pink in the middle, about 40 minutes.

4 Shred the chicken: Remove the chicken from the soup and shred it using two forks. Gently stir the shredded chicken back into the soup.

5 Garnish and serve: Serve topped with shredded cheese, avocado, additional lime, or any other toppings you wish.

Recipe Tips

  • Take the limes out of the fridge just as you start preparing the soup so they can come to room temperature. Room-temperature limes are easier to juice.
  • I prefer to use low-sodium broth and adjust the amount of salt myself.

Variations

  • Add beans or rice for an even heartier soup; pinto and black beans both work well.
  • Throw in some vegetables for a more nourishing and chunkier soup. You can add diced carrots, celery, or corn. Frozen, fresh, or canned corn will all work well. You can also add a can of diced tomatoes.
  • You can change up the cheese by using cheddar, pepper jack, cojita, or whatever you happen to have in your fridge.
  • If you like spice, add in a diced jalapeno or a few pinches of cayenne pepper.

Storage Suggestions

  • Store leftover Lime Chicken Soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop. 
  • To freeze, let the soup cool completely, then pour it into a freezer-safe, airtight container for up to 3-4 months. Thaw overnight in the refrigerator and warm up in the microwave or over the stovetop.

FAQs

Is this Mexican Chicken Lime Soup Spicy?

This soup recipe is on the mild side. (I have two small children who prefer milder foods.) To make it spicier, you can add diced jalapeno, red pepper flakes, or a small amount of cayenne pepper.

Do I have to use bone-in chicken?

You can use any type of chicken you prefer. Bone in chicken is usually less expensive, and since you are boiling it, the meat falls right off the bone. Plus, the bones also contribute a richer flavor to your soup. But skinless and boneless chicken breasts, thighs, or even a whole chicken works too.

Can I use bottled lime juice in this soup recipe?

The best way to add lime flavor to this soup is by using freshly squeezed lime juice. Bottled lime juice will work, but fresh limes give the soup that fresh bright lime flavor that is so delicious.

Can I use bouillon instead of chicken broth?

Yes, absolutely.  I love the Better Than Bullion brand for making broth. Keep in mind that broth from bullion can be salty; I recommend waiting until the end to determine if your soup needs additional salt.

Can I prepare this soup in the crockpot or instant pot?

Yes, for the crock pot, add everything to the crock and cook on low for 6 to 8 hours or high for about 4 hours. Remove the chicken, shred and add it back to the pot.

To cook in an Instant Pot, saute the veggies first, then add the rest of the ingredients and set it to “Soup” (or high pressure for 30 minutes). Let the pressure naturally release. Remove the chicken and shred it. Return the chicken to the pot.

Easy Mexican Lime Soup with Chicken recipe

More soup recipes to enjoy

Did You Make This Chicken Lime Soup?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Mexican Lime Soup w/ Chicken recipe

Mexican Chicken Lime Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jamie Sanders
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 servings 1x
  • Category: main dish
  • Method: stovetop

Description

Make a flavorful, no-fuss Chicken Lime Soup from scratch in just under an hour! This super satisfying soup is packed with cumin, onion, and flavorful green chiles. A squeeze of fresh lime juice adds some tangy flavor making it perfect any time of year. Top off this scrumptious meal with avocados, cheese, or a dollop of your favorite sour cream before serving – yummy!


Ingredients

Units Scale
  • 3 bone-in, chicken breast halves (Skin removed, about 2 lbs))
  • 1 tsp salt
  • 3 or 4 limes
  • 1/2 tsp ground pepper
  • 1 Tbs olive oil
  • 1 large white onion, chopped
  • 5 garlic cloves, minced
  • 8 oz diced green chilies
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 1/2 tsp. ground cumin
  • 1 avocado, peeled (sliced or chopped)
  • Shredded Monterrey jack cheese

Optional toppings:

  • additional lime slices
  • avocado
  • tortilla strips
  • cilantro
  • sour cream

Instructions

  1. Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
  2. Season the chicken breasts with the salt and pepper.
  3. In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two
  4. Add the chicken, broth, water, lime juice cumin, salt and pepper to the onion mixture.
  5. Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken is no longer pink in the middle, about 40 minutes.
  6. Remove the chicken from the soup and shred. Gently stir the shredded chicken back into the soup.
  7. Serve topped with shredded cheese, avocado and additional limes

Enjoy!


Notes

*nutrition calculated without additional toppings


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 249
  • Fat: 7
  • Carbohydrates: 9
  • Protein: 36

Don't miss any more posts!

Follow along on:

FeedlyBloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

24 Comments

  1. Do you think it would be ok to freeze this soup?

  2. I love the soup. I think next time I will add more chicken and possibly a little orzo to make it a more hearty soup.






  3. This was very tasty, I doubled the amount of lime juice as I felt any recipe with “Lime” in the name, needed to taste like lime. I live alone and a recipe like this makes more than I can eat in a few days. So after eating soup for a couple days I removed the chicken from the remaining broth and used it to make green chicken enchiladas, which after marinating in the broth for several days was absolutely delicious. 😋






  4. I just got home from a stay in Mexico where I had lime soup. It was delicious so I started to search for something similar to make at home. This sounds perfect. In Mexico they served it with tortilla strips, so I’m going to try that. Thanks for the recipe!

  5. Martha rico says:

    I’d like to add hominy to the soup. What would be the cooking time?
    Thanks.

    1. Jamie Sanders says:

      If you just add a can of harmony, it would not change the cooking time.

  6. BrittanyG says:

    My brother went to Mexico to go scuba diving and came back with this recipe. Best ever!!!






  7. Laura Diaz says:

    I made this recipe and loved it. I have a binder cookbook for all my “go-to” recipes and wanted to add this one to it, but can’t find a way to print the recipe in a printer friendly version, and the way it currently prints, the Sharing options menu on the left side of the screen cuts off the recipe quantities. Any help?

    1. Hello, I am currently updating my recipes to the new format that allows printing. I will do this one right now. If you ever run into this again, you can go to printfriendly . com and paste the URL. It makes a pdf for printing and you can delete anything you dont want to print.

  8. I made this 1 year ago! Best soup I have ever tasted! Now I’m going to make it again.

  9. How could you add brown rice to this? Or when would you?

    1. You could add brown rice if you wish. I’ve never tried it, but you can always cook it separately and add it in when serving.

  10. How would you adjust the recipe if using boneless chicken breasts? Thanks!

    1. If you used boneless skinless chicken breasts you could probably reduce the cooking time of the chicken to about 20 minutes (depending on the size of the breasts-some of them are quite large.)

    2. Thank you so much for your help…and the delicious recipe! I made it today, and it is wonderful…and a big hit with the family. 🙂

  11. Mrs. Lynch says:

    Did you use canned chilies or fresh?

    1. I used canned, but if you have fresh- use them!
      ~Jamie

  12. Just love soup weather. This one sounds very tasty!

  13. Yeah, sounds great. I'm going try it. Thanks for sharing.

  14. That looks so delish! Just pinned it! 🙂

  15. swirlsandspice.com says:

    I look forward to trying this! What a great combination of ingredients!

  16. Miz Helen says:

    Hi Jamie,
    I just love the flavors of this soup. Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen