This chicken and lime soup is my lighter take on a Mexican favorite. Bright and satisfying, it combines shredded chicken, fresh lime juice, tomatoes, cilantro, and corn for a simple, healthy meal that’s ready in about 25 minutes.
I rely on leftover or rotisserie chicken for this recipe, which is what keeps it so quick. It’s a great way to use up cooked chicken and makes a fast weeknight dinner or a light lunch.
The soup is mild but full of fresh flavor. Many versions include jalapeños or extra spices; I prefer a gentler style that still delivers on taste. If you want more heat, a pinch of cayenne or a diced jalapeño will do the trick.
You can use diced or stewed canned tomatoes, or fresh tomatoes in season. I used stewed tomatoes and broke them into smaller pieces in the pot so every spoonful has a nice texture.
I hope you enjoy this simple chicken and lime soup — it’s comforting, fresh, and an easy way to stretch leftover chicken into a delicious meal.
Chicken and Lime Soup
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Ingredients
- 1 tablespoon olive oil
- 2 sticks celery chopped
- 1 medium onion chopped
- 2 (10 fluid ounce) cans chicken broth
- 1 (12 fluid ounce) can corn
- 1 (18.3 fluid ounce) can stewed or diced tomatoes (I buy an Italian herbs one)
- 2 cloves garlic minced
- 1 cup leftover or rotisserie chicken (shredded into bite-size pieces)
- Juice of 1 lime
- 1 handful fresh cilantro chopped
- Salt and pepper to taste
Garnish:
- Sour cream (optional)
- Fresh avocado slices (optional)
Instructions
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Add the olive oil to a pan and heat over medium. Chop the onion and celery and add them to the pan.
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After about 5 minutes, once the onion and celery have softened, add the chicken broth, corn, tomatoes, garlic, shredded chicken, and lime juice.
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Bring the soup up to just before a boil over medium-high heat, then reduce to medium-low and simmer for about five minutes.
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While the soup simmers, chop the cilantro. Add the cilantro to the pot and simmer an additional five minutes.
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Season with salt and pepper to taste. Serve immediately, garnished with a dollop of sour cream and avocado slices if desired.
Notes
- If you prefer softer vegetables, simmer the soup a few minutes longer. I like the celery and onion to retain a little bite.
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