Mexican Chicken and Lime Soup

The perfect soup to cozy up with on a cold, crisp day.

Mexican Chicken and Lime Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-6


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 jalapeno, seeded and minced
  • 4 cloves garlic, minced
  • 1 pound chicken breast
  • 4 cups chicken broth
  • 1 (14 ounce) can diced tomatoes with chilies
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons cumin
  • 1/2 lime, juiced
  • salt and pepper to taste
  • 1/2 bunch cilantro, chopped
  • 1 avocado, chopped


  1. In a large pot heat olive oil over medium-high heat. Stir in onions, celery, and jalapenos. Sauté until tender.
  2. Add garlic. Stir and cook until fragrant, about 1 minute.
  3. Add whole chicken breasts, chicken broth, tomatoes, oregano, and cumin. Bring to a boil and reduce heat to a simmer. Cover pot and simmer for 45 minutes, periodically stirring.
  4. Once the chicken is fully cooked, remove from pot and shred using two forks. Return to soup.
  5. Add lime juice and season with salt and pepper.
  6. Stir in cilantro. Garnish with avocado right before serving.