Mexican Lime Chicken Soup

The soup is really easy to throw together.  It’s made on the stove top, and once you get the chicken cooking, you have a 40 minute window to clean the kitchen, do an exercise video (wink, wink) or in my case take the  kids outside for some family bike riding


  • 3 or 4 limes
  • 3 bone-in, chicken breast halves (I removed the skin and they weighed almost 2 lbs)
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 Tbs olive oil
  • 1 large white onion, chopped
  • 5 garlic cloves, minced
  • 8 oz diced green chilies
  • 4 cups low-sodium chicken broth 
  • 4 cups water
  • 1 1/2 tsp. ground cumin
  • 1 avocado, peeled (sliced or chopped)
  • Shredded Monterrey jack cheese
  1. Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
  2. Season the chicken breasts with the salt and pepper. 
  3. In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two
  4. Add the chicken, broth, water, lime juice cumin, salt and pepper to the onion mixture.
  5. Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken is no longer pink in the middle, about 40 minutes.
  6. Remove the chicken from the soup and shred. Gently stir the shredded chicken back into the soup.
  7. Serve topped with shredded cheese, avocado and additional limes