Go Back
–+ servings

California Chicken and Lime Soup

Bright, brothy chicken soup with lime, cilantro, and avocado. Light yet satisfying for any season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Chicken, Soups
Cuisine: Mexican
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium yellow onion diced
  • 3 ribs celery diced
  • 1 whole jalapeño pepper seeded and diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil preferably California extra virgin
  • 1 whole boneless skinless chicken breast about 6 to 8 ounces
  • 6 cups chicken broth low sodium if store bought
  • 2 10-ounce cans diced tomatoes with green chiles do not drain
  • 1 teaspoon dried oregano
  • 1/2 tablespoon ground cumin
  • 1 whole lime juiced
  • 1/2 bunch fresh cilantro stems removed and roughly chopped
  • 1 whole Hass avocado California grown, sliced

Method
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion, celery, jalapeño, and garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  2. Add the chicken breast, chicken broth, diced tomatoes with green chiles (including their juices), oregano, and cumin to the pot. Cover, increase the heat to high, and bring to a boil. Then reduce the heat to low and let it simmer for 45 minutes.
  3. Carefully take the chicken breast out of the pot and place it on a cutting board. Use two forks to shred the meat, then return it to the soup. Squeeze the lime juice into the pot (about 2 to 3 tablespoons) and stir.
  4. Rinse and roughly chop the cilantro leaves. Add the cilantro to the soup and stir once. Ladle the soup into bowls and garnish with avocado slices. Serve immediately.

Nutrition

Calories: 180kcalCarbohydrates: 11gProtein: 9gFat: 9gSaturated Fat: 1.5gCholesterol: 15mgSodium: 320mgFiber: 3gSugar: 4g

Notes

1. For a spicier kick, keep some jalapeño seeds or add a second jalapeño.
2. Use low-sodium chicken broth to keep the salt level in check.
3. Leftover rotisserie chicken can be used; add it during the last 10 minutes of simmering.
4. Store leftovers in an airtight container in the fridge for up to 4 days.
5. Hold off on adding the lime and cilantro until just before serving to keep them bright.
6. Serve with tortilla chips, crema, or a warm baguette for a heartier meal.

Tried this recipe?

Let us know how it was!