Why You’ll Love Chicken and Lime Soup Recipe

It comes together in about 30 minutes, making it great for busy evenings.
The bright lime juice lifts the savory chicken broth for a more lively flavor profile.
You can customize it easily with toppings like avocado, tortilla chips, sour cream, cheese, or fresh cilantro — making it as casual or as elevated as you like.
It’s satisfying but still feels light and fresh thanks to the citrus and herbs.
It works well as leftovers or for meal‑prep: the flavors meld beautifully over time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Green onions, sliced
Roma tomatoes, diced
Garlic, minced
Fresh jalapeño (seeded if you prefer milder heat)
Ground cumin
Dried oregano
Chicken broth or stock
Chicken breasts
Fresh lime juice
Fresh cilantro, chopped
Optional toppings: sour cream, tortilla chips, avocado slices, shredded cheese

Directions

In a large soup pot or Dutch oven, drizzle in the olive oil and heat over medium to medium‑high heat.
Add the sliced green onions and cook for 1–2 minutes until just softened.
Add the diced Roma tomatoes, minced garlic, and chopped jalapeño (with or without seeds depending on desired heat). Cook for another ~2 minutes.
Stir in the ground cumin and dried oregano, season lightly with salt and pepper, and cook for about 1 minute to release the aromatics.
Pour in the chicken broth and bring the mixture to a boil.
Add the chicken breasts to the pot. Reduce heat to low, cover, and simmer for about 15 minutes (or until the chicken is cooked through).
Remove the chicken breasts and let them rest for about 5 minutes. Then shred the chicken (using forks or a stand mixer on low).
Return the shredded chicken to the pot. Squeeze in the juice of 2 (or more) fresh limes, stir in half a cup of chopped fresh cilantro, and taste for salt and pepper. Adjust as desired.
Serve hot, letting each person add their preferred toppings like sour cream, tortilla chips, avocado slices, shredded cheese and extra cilantro.

Servings and timing

Servings: about 6 (as a main course).
Prep Time: ~10 minutes.
Cook Time: ~25 minutes.
Total Time: ~35 minutes.

Variations

Swap chicken breasts for chicken thighs for a richer flavor and a bit more fat.
Add cooked corn or black beans for extra texture and substance.
Use shredded rotisserie chicken to reduce cooking time further.
For a vegetarian twist, replace chicken with firm tofu or jackfruit and use vegetable stock instead of chicken broth.
Adjust heat: leave jalapeño seeds in (or add a dash of cayenne) for more spice, or omit the jalapeño entirely for a mild version.
Finish with a swirl of coconut milk for a creamy, slightly tropical twist.

Storage/Reheating

Storage: Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. It will thicken slightly upon standing; you may need to stir in a splash of broth or water when reheating.
Freezing: This soup can be frozen for up to 2–3 months. Leave out delicate toppings (like avocado) and add them fresh when serving.
Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a little chicken broth or water while reheating. After warming, add fresh lime juice and cilantro again to brighten the flavor before serving.

FAQs

What kind of chicken is best for this soup?

Chicken breasts are used because they cook quickly and shred easily, but chicken thighs are also a great option if you prefer more flavor and moistness.

Can I make this soup ahead of time?

Yes — you may prepare up to the point of reheating and keep refrigerated. Just add the fresh lime juice and cilantro just before serving to preserve freshness.

Can I use a slow cooker or Instant Pot?

Yes. In a slow cooker: place all ingredients (except lime juice and fresh cilantro) in the pot and cook on low for ~4 hours or on high for ~2 hours, then shred the chicken and add lime juice/cilantro. In an Instant Pot: sauté the aromatics on sauté mode, then add broth and chicken and cook on high pressure for ~10 minutes, quick‑release, shred, then add lime juice and cilantro.

What toppings go well with this soup?

Toppings such as avocado slices, sour cream, shredded cheese, tortilla chips, fresh cilantro, sliced jalapeños or pico de gallo all work wonderfully. They add texture, richness and customizable flavor.

How can I adjust the spice level?

For milder soup, seed the jalapeño (or omit it entirely). For more heat, leave the seeds in, add extra jalapeño, or sprinkle a little cayenne or chili powder. Always taste and adjust gradually.

Can this soup be made gluten‑free?

Yes—with one caveat. Use chicken broth that is labeled gluten‑free, and ensure any tortilla chips or toppings you use are gluten‑free. The core ingredients themselves are naturally gluten‑free.

Can I use canned tomatoes instead of fresh Roma tomatoes?

Yes. If using canned, pick a 14‑oz can of diced tomatoes (drain a bit) or about half a cup to match. It will still be delicious though the texture may differ slightly.

What kind of lime should I use?

Fresh limes are strongly recommended, as they provide the brightest flavor. Bottled lime juice can be used in a pinch, but you’ll miss some of the fresh citrus brightness.

How can I make this soup thicker or creamier?

If you prefer a creamier version, stir in a splash of heavy cream or coconut milk after removing the soup from heat. Alternatively, to thicken, mash a few shredded chicken pieces into the broth or blend a small portion of the soup and stir it back in.

Conclusion

This Chicken and Lime Soup is a delightful combination of comforting and vibrant. With tender shredded chicken in a fragrant, citrus‑bright broth, and a range of toppings to personalize each bowl, it’s a versatile choice at any time of year. Whether you’re cooking for a busy mid‑week dinner or looking for a make‑ahead meal with plenty of flavor, this recipe delivers both ease and satisfaction. Enjoy gathering around the table with this warm, lively soup.