October 6, 2013

Souper Sunday: Cilantro Lime Chicken Soup

No matter where I have lived, once the month of October rolls around, I'm ready for homemade soups simmering on the stove. I love a good stock-based soup, and my Cilantro Lime Chicken Soup adds a Mexican flavor to a traditional favorite. 
1 medium onion, diced
1 bunch scallions (white parts + 1/4 of the green tops), diced
1 small can diced green chiles
3 cloves garlic, minced
2 quarts chicken stock
1 small can diced tomatoes (drained)
2-3 cups shredded chicken (1 raw breast = approx. 1 cup shredded)
1/2 tsp cumin
salt and pepper (amount depends on the saltiness of the stock - add according to taste)
3/4 cup cilantro, chopped
lime wedges
avocado, diced
freshly chopped cilantro & scallions
In a large stock pot, sauté the onions and the scallions in olive oil until translucent. Salt and pepper the onions and stir well. Add the green chiles and sauté until well blended. Next, add the garlic and sauté for about 30-seconds. (Tip: as soon as you smell the garlic after it hits the heat, it's time to move to the next step!)
Add the chicken stock and the diced tomatoes. Bring to a slow boil. Add the shredded chicken, cumin and salt and pepper. Allow enough time for the flavors to combine and for the chicken to heat through. About 10-minutes before serving, add the cilantro.
Serve in large soup bowls and top with freshly squeezed lime (just drop the wedge in the bowl after you've juiced it), avocado, and a sprinkling of freshly chopped cilantro & scallions. 
xx JN

Tip: If you're in a time crunch, pick up a fresh rotisserie chicken, shred the meat and add it directly to the soup!


  1. Yum! My husband loved this. Hearty but not fattening. Added dliced mushrooms too.

  2. Yummy. Added jalapeño instead of green chili. Served with rice & sprinkled with roasted red pepper and lemon oil too. Complete meal.