Friday, August 30, 2019


I’m a soup-all-year-long sort of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is the position it’s at. The clean broth is pale sufficient for summer, and has a deliciously spicy, sour, and salty broth that may hold you coming again for more, and more, and MORE. If you desire to swap up your fowl soup game, this Chicken and Lime Soup is find out how to go!;


Originally posted 10-14-2012, up to date 8-22-2019

Close up overhead view of a bowl of Chicken and Lime Soup with avocado slices, lime wedges, and tortilla chips.
This Chicken and Lime Soup was impressed by way of way of a experience to a Mexican restaurant the position I had probably one of the foremost remarkable tangy Caldo Xochitl. I further extra lime simply due to the fact I’m a lime fiend, and it gave the soup the superb blend among spicy, salty, and sour – that similar noted combo that makes Chinese hot & sour soup so delish. There’s just anything about that taste mixture that tickles all of the proper elements of your tongue!

The recipe as written is quite spicy. The warmth comes from the jalapeño pepper and the diced tomatoes with inexperienced chiles. If you’d desire to make your Chicken and Lime Soup mild, merely skip the jalapeño pepper and use a fifteen oz. can of standard diced tomatoes, or fire roasted diced tomatoes, in region of the tomatoes with inexperienced chiles.

If canned diced tomatoes with inexperienced chiles will now not be bought on your area, you'll be able to apply a fifteen oz. can of petite diced tomatoes plus one four oz. can of diced inexperienced chiles. Or, go away the inexperienced chiles out and use a can of fire roasted diced tomatoes. You too can cube up a recent hatch inexperienced chile and sauté that with the onion, celery, and garlic within the birth of the recipe.

Close up of a spoonful of Chicken and Lime Soup with the bowl within the background.
Using just a small quantity of meat in my recipes is sort of my calling card, so that’s what I did here. One fowl breast, shredded so that you get somewhat bit in every one spoonful, is all I needed. If you favor extra meat on your dishes, you'll be able to apply NULL fowl breasts on this recipe with out having to make any different adjustments.

For me, topping soup with plenty of stuff is half the fun, and you've much of topping ideas with this one. I wrote avocado into the recipe simply due to the fact I actually quite sense like that topping is severe and actually makes the soup flavors nicely rounded, however the relaxation are absolutely optional. When I even have tortilla chips on hand, I desire to make use of these like I might crackers in different soup, crushing them up so they will take in that superior broth. A little dab of sour cream might be awesome, as might a pair of pickled red onions.

A hand squeezing a wedge of lime appropriate into a bowl of Chicken and Lime Soup
 Finished bowl of Chicken and Lime Soup with sliced avocado and a pair of lime wedges
4.93 from 128 votes
This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, recent cilantro, and a tangy lime infused broth.
KEYWORD: Chicken Soup
TOTAL COST: $7.76 recipe / $1.29 serving
AUTHOR: Beth - Budget Bytes
 PREP TIME: 10 mins
 COOK TIME: 1 hr
 TOTAL TIME: 1 hr 10 mins
 about 1.5 cups each


1 yellow onion ($0.21)
3 ribs celery (about 1/4 bunch) ($0.37)
1 jalapenño ($0.17)
4 cloves garlic ($0.32)
2 Tbsp olive oil ($0.32)
1 boneless, skinless fowl breast (about 3/4 lb.) ($2.32)
6 cups fowl broth* ($0.78)
2 10oz. cans diced tomatoes with inexperienced chiles (Rotel) ($0.90)
1 tsp oregano ($0.10)
1/2 Tbsp cumin ($0.15)
1 lime ($0.22)
1/2 bunch cilantro ($0.40)
1 avocado ($1.50)


Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño earlier than dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a big soup pot and cook dinner over medium warmth for about 5 minutes, or till the onions are mushy and translucent.

Add the fowl breast, fowl broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid at the pot, turn the warmth as much as high, and convey the broth as much as a boil. Once boiling, turn the warmth down to low and permit the pot simmer for 45 minutes.

After simmering for 45 minutes, closely take away the fowl breast from the pot and use NULL forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of 1 lime into the soup (2-3 Tbsp juice).

Rinse the cilantro after which roughly chop the leaves. Add the chopped cilantro to the soup, supply it a quickly stir, then serve. Slice the avocado and upload a pair of slices to every bowl.source