Chicken Lime Soup – Flavorful, filling, and just a little bit spicy. Makes a great starter or main dish.
It was a little bit cloudy this weekend, and here in the land of sunshine and Death Heat, a cloudy day is just begging to be made into an event. Michael was gone Saturday morning, so the babies and I took things slow. Sophie was delighted to see “iss wainee!” (It’s rainy!), even though it just sprinkled a few times. Milo napped well that morning (after another 4:45am wake-up), so Sophie and I filled the house with the smell of cookies and soup. We watched Little Bear episodes, read books, climbed in the tent with blankets, and for a few moments, everyone and everything was peaceful.
This soup was definitely the right choice! It’s got great flavor, a little bit of heat, and a whole lot of goodness. I love that this soup is packed with veggies and chicken. The broth is so flavorful, and the next day? Mercy, it’s good. You can certainly pair this with your favorite tortilla chips, or use it as a starter for a Tex-Mex or Cinco de Mayo dinner. Topped with a little avocado and served with a big dose of Honey-Lime Fruit Salad on the side, it was a full main dish at our house and the perfect end to our (sort of) cloudy day.Print
This is delicious, flavorful, and healthy! It gets better the longer you let it sit, so if you can, try to make it the night or morning before you plan to eat it. Leftovers make a great lunch (or even breakfast!)
- 1lb cooked chicken, shredded
- 2c shredded carrots
- 3 stalks celery, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 quarts vegetable broth
- 1 (28oz) can diced tomatoes
- 1 (4oz) can diced green chiles
- 1/2 tsp chili powder
- 1/4c cilantro
- juice of 1–2 limes, or to taste
- olive oil
- In a large Dutch oven or soup pot, heat a small drizzle of olive oil over medium heat. Add carrots, celery, and onion to the pot and cook over medium heat 3-4 minutes, or until just tender. Add garlic and cook 1 minute more. Stir in chicken, broth, tomatoes, green chiles, chili powder, and cilantro. Heat to a simmer and allow to simmer 10-15 minutes to let the flavors meld. If you can, allow the flavors to marry overnight or for several hours (in the refrigerator), then re-heat on the stove before serving.
- Just before serving, squeeze lime juice into soup or serve individual lime wedges and allow each person to add as much as they please.