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Quick Chicken & Lime Soup

Updated: Apr 9

This is such a delicious and easy meal. I actually mostly use canned diced tomatoes (not Rotel) and then add thinly sliced jalapeno to my bowl. This way I can control the heat and keep it kid friendly. I add lime at the end of cooking and also squeeze some in fresh as I’m about to eat it. It’s fun to customize with cilantro, jalapeno, avocado and lime.

  • 1 yellow onion

  • 3 ribs celery (about 1/4 bunch)

  • 1 jalapenño

  • 4 cloves garlic

  • 1 cooked chicken breast, shredded (about 3/4 lb.)

  • 6 cups chicken broth

  • 2 10oz. cans diced tomatoes with green chiles (Rotel)

  • 1 tsp oregano

  • 2 teaspoons cumin

  • 1-2 limes (2-3 tbsp)

  • 1/2 bunch cilantro

  • 1 avocado, sliced or diced

  1. Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and 1/4 cup of water to a large soup pot and cook over medium heat for about 5 minutes, or until the onions soften and translucent. Add more water if needed.

  2. Add the shredded chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer until heated through, 5 minutes.

  3. After simmering, squeeze the juice of one lime into the soup (2-3 Tbsp juice).

  4. Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.



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