Mexican Chicken Lime Soup

Total Time
Prep 15 mins
Cook 15 mins

Delicious summery fresh taste!! Revised to our taste from Becel

Ingredients Nutrition


  1. In a large saucepan, heat oil over medium low heat.
  2. Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
  3. Add stock and bring to boil.
  4. Stir chicken in and reduce heat to low.
  5. Partially cover and simmer very gently for about 10 minutes.
  6. In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
  7. Just before serving, stir in tomato/avocado mixture; serve immediately.


Most Helpful

Two words -- PHE-NOMENAL! This soup is so yummy, my husband even asked me to make it again the next night! I used some pre-cooked shredded chicken that I had in the freezer, so it was also quick and very easy! I used a little more lime than the recipe called for, so I also added a little bit of kosher salt to counteract the sweetness of the lime juice. The only thing I might change next time would be to put the avocados on the side instead of in the soup because they were soggy for leftovers, but otherwise this was a great meal. Thanks for sharing!

mamabear22 October 19, 2010

this was great and easy.i used to get get this at a restaurant in atlanta and tried to duplicate it once before i started cooking and was not successful.this was perfect and is my new chicken soup.atleast for summer.this only difference i made was to add mushrooms and different colored bell peppers.very pretty.

sio September 05, 2005

Delicious soup! I didn't change a thing and wouldn't change a thing. I love the flavor mix. I will double or triple this recipe next time.

*Parsley* May 26, 2005

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