Go Back
- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 4 cups low-sodium chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels - 2 cups diced tomatoes - Zest and juice of 2 limes - 1 teaspoon ground cumin - Salt and pepper to taste - 1 bunch fresh cilantro, chopped - 1 avocado, diced The key seasonings bring the soup to life. Lime zest and juice add brightness. Ground cumin gives it a warm, earthy taste. Salt and pepper help balance the flavors. Fresh cilantro adds a burst of freshness. Each spice plays a role that makes the soup vibrant. Toppings can elevate your dish. Diced avocado adds creaminess. Tortilla chips offer a crunchy texture. Sour cream provides richness, while shredded cheese adds a savory note. Choose your favorites to make the soup even more enjoyable. {{ingredient_image_2}} Start by gathering all your ingredients. This makes cooking easy and fun. - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 4 cups low-sodium chicken broth - 1 can black beans, rinsed and drained - 1 cup corn kernels - 2 cups diced tomatoes - Zest and juice of 2 limes - 1 teaspoon ground cumin - Salt and pepper to taste - 1 bunch fresh cilantro, chopped - 1 avocado, diced Now, dice your onion and bell pepper. This helps them cook evenly. Mince the garlic to release its flavor. If using fresh corn, cut it off the cob. Heat the olive oil in a large pot over medium heat. Once it shimmers, add the onion and bell pepper. Sauté them for 4-5 minutes until soft. Stir in the minced garlic for another 1-2 minutes. This is when your kitchen starts smelling amazing! Next, add the chicken breasts, broth, diced tomatoes, black beans, corn, and cumin. Stir everything together. This helps blend the flavors. Raise the heat to bring it to a gentle boil. Reduce the heat, cover, and let it simmer for 20-25 minutes. Your chicken should reach 165°F to be safe to eat. When the chicken is done, take it out of the pot. Use two forks to shred it into bite-sized pieces. Return the chicken to the soup and stir it in. Add the lime juice and zest. Taste your soup and add salt and pepper as needed. Finally, fold in the chopped cilantro. This gives your soup a fresh kick! Now you’re ready to serve. Ladle the soup into bowls. Top with diced avocado and a sprinkle of cilantro. You can even add tortilla chips, sour cream, or shredded cheese for a fun twist! Enjoy every spoonful! To make this cilantro lime chicken soup shine, focus on balance. Use fresh lime juice and zest. They bring brightness that lifts the soup. Add salt gradually to enhance flavors. Taste as you go to find the perfect mix. Consider adding a pinch of cayenne for a gentle kick. Fresh cilantro adds a herbal note; fold it in last for the best taste. Start by sautéing the onion and bell pepper in olive oil. This builds a strong base. Cook until they soften. Be careful not to burn the garlic; it can turn bitter quickly. When you add the chicken, keep the broth at a gentle boil. This helps cook the chicken evenly. Shred the chicken once it’s cooked, then mix it back into the soup for a hearty texture. Serve the soup in warm bowls to keep it cozy. Top each bowl with diced avocado for creaminess. Fresh cilantro adds color and flavor. For crunch, add tortilla chips on top. A drizzle of sour cream can add richness, while shredded cheese offers a nice finish. Adjust toppings to match your taste. Enjoy this soup hot, sharing with friends or family for a delightful meal. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh herbs and vegetables. Fresh cilantro and lime juice will elevate the flavor of your soup significantly. Customize Your Heat: If you enjoy a bit of spice, add diced jalapeños or a pinch of cayenne pepper while sautéing the vegetables for an extra kick. Make it Ahead: This soup tastes even better the next day! Prepare it in advance and let the flavors meld overnight in the fridge. Perfect Texture: For a creamier texture, blend a portion of the soup after cooking and then mix it back in. This adds richness without needing extra cream. {{image_4}} Want to turn up the heat? You can add diced jalapeños to your soup. Start with one pepper and adjust as needed. If you like a smoky flavor, try adding chipotle in adobo sauce. Just a small spoonful can make a big difference. You can also sprinkle in some cayenne pepper or red pepper flakes. This adds a nice kick to the dish. Not a meat eater? No problem! You can use beans as your main protein. Black beans work well in this soup. Chickpeas or lentils can also add texture and protein. For a richer taste, use vegetable broth instead of chicken broth. Add more veggies like zucchini or carrots to make it hearty. You’ll still get a full and tasty dish. You can swap out chicken for other proteins too. Try using turkey for a lighter option. If you want seafood, shrimp cooks quickly and adds great flavor. For a plant-based choice, use tofu or tempeh. Just make sure to season them well for a tasty bite. Each protein will change the soup's flavor, so have fun experimenting! To store leftovers, let the soup cool to room temperature. Then, pour it into airtight containers. Make sure to seal them well. You can keep leftovers in the fridge for up to three days. If you want to eat it later, freezing is a great option. When you reheat the soup, do it on low heat. Pour the soup into a pot and warm it gently. Stir often to help it heat evenly. If the soup seems thick, add a splash of chicken broth or water. This keeps the soup nice and smooth. To freeze the soup, use freezer-safe containers or bags. Leave some space at the top for expansion. It can last up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Reheat it on the stove, and enjoy your tasty soup again! If you want a different protein, you can use turkey or tofu. Both work well and still taste great. Shredded pork also adds a nice flavor. You can swap in beans for a vegetarian option. Black beans or chickpeas can make the soup hearty and filling. Just remember to adjust cooking times if using raw meat. Yes, you can easily make this soup in a slow cooker! Start by sautéing the onion, bell pepper, and garlic in a pan. Then transfer them to the slow cooker. Add the rest of the ingredients, including chicken and broth. Cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken before serving and add lime juice and cilantro at the end. Cilantro lime chicken soup keeps well in the fridge for about 3-4 days. Store it in an airtight container to keep it fresh. If you want to enjoy it longer, consider freezing it. Just remember to leave out any toppings like avocado or cheese until you serve it. This blog covered the key ingredients and steps to make a tasty soup. You learned about the main ingredients, seasonings, and optional toppings. I shared tips to perfect the flavor and different ways to change the recipe for your taste. We discussed how to store leftovers and answer common questions. In the end, cooking can be fun, easy, and rewarding. Enjoy making this soup your own!

Cilantro Lime Chicken Soup

A flavorful and vibrant chicken soup with cilantro and lime, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels
  • 2 cups diced tomatoes
  • 2 limes zest and juice
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • 1 bunch fresh cilantro, chopped
  • 1 avocado diced

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper, sautéing for 4-5 minutes until they begin to soften and become translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until the aroma fills the kitchen, being careful not to burn the garlic.
  • Add the chicken breasts to the pot along with the chicken broth, diced tomatoes, black beans, corn, and ground cumin. Stir everything together so the flavors meld.
  • Raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
  • Carefully remove the chicken from the pot. Using two forks, shred it into bite-sized pieces, then return the shredded chicken to the soup, stirring to incorporate.
  • Stir in the lime juice and zest, seasoning the soup with salt and pepper to your liking. Adjust flavors as necessary.
  • Just before serving, fold in the chopped cilantro, allowing its fresh flavor to infuse the soup.

Notes

For added crunch, serve with tortilla chips or drizzle with sour cream.
Keyword chicken, cilantro, lime, soup