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Mexican Style Chicken-Lime Soup


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  • 6 cups chicken stock
  • 2 boneless skinless chicken breasts cut thin slices
  • 1 tablespoon olive oil
  • 8 garlic cloves - (to 10) minced
  • 1 small onion thinly sliced
  • 2 medium roma tomatoes peeled, seeded, and diced
  • 1/3 cup chopped cilantro
  • 1 serrano or jalapeño pepper - (to 4) seeded, sliced thin (depending on how hot you like it)
  • 1/3 cup fresh lime juice
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro. Simmer soup until chicken is cooked, about 5 to 7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls.

This recipe yields 4 to 6 servings; n/a carb grams per serving.

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