Mexican Chicken Lime Soup

READY IN: 30mins
Derf
Recipe by Derf

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

Top Review by mamabear22

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!

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a