Chicken Cilantro Lime Soup
A bright and tangy chicken soup loaded with fresh cilantro, zesty lime, and wholesome vegetables. Protein-rich, low in carbs, and perfect for quick weeknight dinners or meal prep. Serve with avocado or tortilla chips for added texture and flavor.
Equipment
- 1 large Dutch oven or large pot
- 1 Cutting board
- 2 Forks (for shredding chicken)
- 1 knife
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 medium yellow or white onion diced
- 3 celery stalks diced
- 1 jalapeño pepper seeds removed and diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- 1½ lbs boneless skinless chicken breasts
- 28 oz can diced tomatoes
- 4 oz can diced green chiles mild or hot
- 4 cups chicken broth
- ½ cup fresh cilantro roughly chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the Vegetables: Begin by thoroughly washing all fresh vegetables. Dice one medium yellow or white onion into small, even pieces to ensure they cook evenly. Trim the celery stalks and dice them finely. Slice a jalapeño pepper in half, remove the seeds and membranes for milder heat (or leave them in for extra spice), and finely dice the pepper. Mince three cloves of garlic. Having all vegetables prepped and ready will make the cooking process smooth and efficient.
- Heat the Olive Oil: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add two tablespoons of olive oil and allow it to warm for 1–2 minutes. The oil should shimmer slightly but not smoke. Heating the oil properly ensures that the vegetables will sauté evenly and release their natural flavors.
- Sauté the Onion, Celery, and Jalapeño: Add the diced onion, celery, and jalapeño to the hot oil. Stir frequently with a wooden spoon or heat-resistant spatula. Cook for 3–4 minutes until the onions turn translucent and the edges begin to lightly brown. This step builds the foundation of flavor for the soup and helps soften the vegetables so they meld beautifully with the broth.
- Add Garlic and Spices: Add the minced garlic, one teaspoon of ground cumin, one teaspoon of chili powder, half a teaspoon of dried oregano, and a generous pinch of salt to the sautéed vegetables. Stir constantly for about 1 minute, allowing the spices to toast slightly. This step releases their essential oils and enhances their aroma, creating a fragrant base for the soup.
- Incorporate the Chicken and Liquids: Place 1½ pounds of boneless, skinless chicken breasts into the pot, nestling them among the vegetables. Add a 28-ounce can of diced tomatoes (including the juices) and a 4-ounce can of diced green chiles. Pour in four cups of chicken broth, making sure the chicken is fully submerged. Stir gently to combine.
- Bring to a Boil: Increase the heat to medium-high and bring the soup to a rolling boil. Watch carefully to avoid splattering. This step helps the chicken cook evenly and allows the flavors from the vegetables and spices to start infusing into the broth.
- Simmer the Soup: Once boiling, reduce the heat to low or medium-low and cover the pot with a tight-fitting lid. Let the soup simmer gently for 30–35 minutes. Avoid lifting the lid frequently, as maintaining a consistent simmer ensures the chicken cooks fully and remains tender. During this time, the flavors will develop, and the broth will become rich and savory.
- Shred the Chicken: After simmering, turn off the heat. Carefully remove the chicken breasts from the pot using tongs or a slotted spoon and place them on a cutting board. Allow them to rest for a few minutes to cool slightly, making them easier to handle. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken to Soup: Add the shredded chicken back into the pot. Stir gently to distribute the meat evenly throughout the soup. This ensures every spoonful has a balanced mix of protein, vegetables, and flavorful broth.
- Add Fresh Cilantro and Lime: Roughly chop half a cup of fresh cilantro leaves and add them to the soup. Squeeze in the juice of one lime and stir well. Taste the soup and season with additional salt if needed. The fresh cilantro and lime juice bring a bright, zesty freshness that balances the warmth of the spices.
- Serve and Garnish: Ladle the soup into bowls. Top with optional garnishes such as slices of ripe avocado, tortilla chips or strips, and a dollop of dairy-free sour cream for added creaminess. The toppings add texture, richness, and a touch of indulgence without overpowering the fresh flavors.
- Storage Tips (Optional): Store any leftover soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat to maintain the tender texture of the chicken. For longer storage, the soup can be frozen in freezer-safe containers for up to 3 months.
Notes
- Use boneless skinless chicken thighs as a substitute for chicken breasts for a juicier, more flavorful result.
- Adjust the spice level by adding more or fewer jalapeños or chiles.
- For a plant-based version, replace chicken with two cans of white beans and use vegetable broth.
- Add cooked rice or quinoa to make the soup more filling and hearty.
- Garnish with fresh lime wedges, avocado slices, or crispy tortilla strips for added texture and flavor.
