Chicken Lime Soup

This easy chicken lime soup is packed with veggies and tasty toppings including tortilla chips and avocado… it’s optional to make it spicy by adding some jalapenos, if you’d like! Let’s home cook it from scratch… 

Quick look at cooking this soup

Here’s a quick look at this recipe… 

1. Cook rice as directed… Set aside once done…
2. Slice each chicken breast in half, about 1” thick…
3. Season chicken with paprika, salt + pepper…
4. Sear chicken with oil on the stove, set to med or med-high… Brown each side ~ 5-7 min… 
5. Add veg, butter, and dried spices to a large pot on med heat… Stir regularly for 10-15 min…
6. Add cilantro + cooked chicken to the soup… Add chicken broth, cover, and bring to a boil… Reduce to medium-low… Simmer ~15-20 min…
7. Remove chicken + chop it up… Return to the soup and stir… Also squeeze in lime juice… Simmer soup for ~5-10 min…
8. Serve chicken lime soup with toppings and enjoy.

New to home cooking from-scratch versions of chicken soup?

Scroll down for a detailed and printable step by step recipe (with video!).

Ingredients

Here’s what you need to make this soup from scratch…

Rice

• 1 cup brown rice, long grain, uncooked

For the chicken…

• 1.5 lb chicken breasts (about 2 pieces)
• 1 tsp paprika, smoked
• ½ tsp salt
• ¼ tsp pepper
• ½ tbsp olive oil

Vegetables and soup broth…

• ​​1 yellow onion, diced
• 4 carrots, diced
• 4 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp butter, salted
• 1 tsp salt, or to taste
• 1 tbsp cilantro, fresh chopped
• 64 oz chicken broth, low sodium
• 1 ½ limes, fresh juice

For serving…

• Cotija cheese
• Avocado
• Jalapeno
• Tortilla chips
• Cilantro

Don’t miss my latest cooking tips – find me on Instagram…

How to cook chicken lime soup (detailed recipe steps) 

Now I’ll walk you through all the details so you can make it right on your very first try…

1. Start by cooking the rice as directed on the package. Set aside when done. (It will cook while you make the rest of the soup.)
   
2. Prep chicken breast. Slice each chicken breast in half to make two thinner pieces, about 1” thick. (This will help the chicken cook faster and easier, with more flavor.)
3. Season the chicken. Pat chicken dry with a paper towel. In a small bowl, mix together the paprika, salt, and pepper. Rub the chicken all over with the seasonings.

4. Sear chicken. Add olive oil to a large pan on the stove set to med or med-high. Once hot, add chicken breast and brown each side for about 5-7 minutes.
   
   (Chicken may not completely cook at this time on the inside, which is fine because it will finish cooking in the soup.) During this time, I like to start the veggies…

5. Cook the vegetable and soup broth base. Add all of the vegetables, butter, and dried spices (but not yet the cilantro or broth) to a large soup pot on medium heat.
   
   Stir regularly for 10-15 minutes so the vegetables become translucent, making sure the veggies don’t burn.
   
6. Turn the soup burner to high heat. Add cilantro and cooked chicken breast to the vegetable soup ingredients.
   
   Add chicken broth, cover the pot, and bring the soup to a boil. Then reduce the soup burner heat to medium-low. Simmer the chicken in broth for about 15-20 minutes.

7. Remove chicken from the soup. It should be completely cooked. Shred with a fork or rough chop chicken into bite-sized pieces.
   
   Return to the soup and stir. Also squeeze in lime juice. Simmer soup for another 5-10 minutes on medium-low heat.

8. Serve chicken lime soup by adding to a bowl, a heaping spoonful of cooked rice, then the chicken and vegetables with broth on top.
   
   Sprinkle with fresh cilantro, crunchy tortilla chips, avocado slices, cotija cheese, and a few slices of jalapeno if desired. Enjoy!

Try my favorite healthy vegetable soup…

Side dish ideas

• Loaded baked potato soup
• Air fryer chicken wings
• Potato recipes
• Stuffed shells
• Sautéed onions and peppers
• White sauce
• Baked chicken wings
• Sautéed mushrooms
• Spinach pesto pasta
• Make ahead Mexican salad
• Best Caprese salad
• Creamy pesto pasta salad
• Roasted cherry tomatoes
• Focaccia bread
• Sausage stuffing
• See all side dishes

Are you a foodie, too?

Hey home chef, enjoy your soup!

TIP: to enjoy this soup over many days, I like to store the rice separately and add it together when reheating it…

Next, try this recipe for butternut squash soup…

Enjoy cooking and visit again soon for more tasty home cooking recipes.

– Jenna

Next, browse the Sip Bite Go recipe collection…

Chicken Lime Soup Recipe | Sip Bite Go

This easy chicken lime soup is packed with veggies and tasty toppings including tortilla chips and avocado… it’s optional to make it spicy by adding some jalapenos, if you’d like! Let’s home cook it from scratch… | sipbitego.com

5 from 6 votes

Print Pin Rate

Course: Appetizer, Main Course, Main Dish, side, Side Dish, Soup

Cuisine: American

Diet: Gluten Free

Keyword: Chicken and lime soup, Chicken lime soup, Homemade Chicken Soup

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 497kcal

Author: Jenna Passaro

Video

Ingredients

Rice

• ▢ 1 cup brown rice long grain, uncooked

For the chicken…

• ▢ 1.5 lb chicken breasts about 2 pieces
• ▢ 1 tsp paprika smoked
• ▢ ½ tsp salt
• ▢ ¼ tsp pepper
• ▢ ½ tbsp olive oil

Vegetables and soup broth…

• ▢ ​​1 medium yellow onion diced
• ▢ 4 medium carrots diced
• ▢ 4 medium celery stalks diced
• ▢ 3 cloves garlic minced
• ▢ 2 tbsp butter salted
• ▢ 1 tsp salt or to taste
• ▢ 1 tbsp cilantro fresh chopped
• ▢ 64 oz chicken broth low sodium
• ▢ 1 ½ medium limes fresh juice

For serving…

• ▢ Cotija cheese
• ▢ Avocado
• ▢ Jalapeno
• ▢ Tortilla chips
• ▢ Cilantro

Instructions

• Start by cooking the rice as directed on the package. Set aside when done. (It will cook while you make the rest of the soup.)
• Prep chicken breast. Slice each chicken breast in half to make two thinner pieces, about 1” thick. (This will help the chicken cook faster and easier, with more flavor.)
• Season the chicken. Pat chicken dry with a paper towel. In a small bowl, mix together the paprika, salt, and pepper. Rub the chicken all over with the seasonings.
• Sear chicken. Add olive oil to a large pan on the stove set to med or med-high. Once hot, add chicken breast and brown each side for about 5-7 minutes. (Chicken may not completely cook at this time on the inside, which is fine because it will finish cooking in the soup.) During this time, I like to start the veggies…
• Cook the vegetable and soup broth base. Add all of the vegetables, butter, and dried spices (but not yet the cilantro or broth) to a large soup pot on medium heat. Stir regularly for 10-15 minutes so the vegetables become translucent, making sure the veggies don’t burn.
• Turn the soup burner to high heat. Add cilantro and cooked chicken breast to the vegetable soup ingredients. Add chicken broth, cover the pot, and bring the soup to a boil. Then reduce the soup burner heat to medium-low. Simmer the chicken in broth for about 15-20 minutes.
• Remove chicken from the soup. It should be completely cooked. Shred with a fork or rough chop chicken into bite-sized pieces. Return to the soup and stir. Also squeeze in lime juice. Simmer soup for another 5-10 minutes on medium-low heat.
• Serve chicken lime soup by adding to a bowl, a heaping spoonful of cooked rice, then the chicken and vegetables with broth on top. Sprinkle with fresh cilantro, crunchy tortilla chips, avocado slices, cotija cheese, and a few slices of jalapeno if desired. Enjoy!

Notes

See the recipe: https://sipbitego.com/chicken-and-lime-soup

 

Watch the full-length YouTube recipe video.

Nutrition

Calories: 497kcal | Carbohydrates: 48g | Protein: 44g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 2846mg | Potassium: 1094mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10710IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 2mg

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