Bold Zesty Chicken Lime Soup (Printable Version)
Tangy chicken and lime soup with corn, cilantro, and a hint of heat. Ready in 50 minutes, serves 4.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño pepper, seeded and minced (optional, for extra heat)
06 - 2 medium Roma tomatoes, diced
07 - 1 cup corn kernels (fresh or frozen)
→ Broth and Liquids
08 - 5 cups (40 fl oz) gluten-free chicken broth
09 - Juice and zest of 2 large limes
10 - 1 tablespoon olive oil
→ Spices and Seasonings
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground coriander
14 - 1/4 teaspoon chili powder (optional)
15 - Kosher salt and freshly ground black pepper, to taste
→ Herbs and Garnishes
16 - 1/2 cup fresh cilantro, chopped
17 - Lime wedges, for serving
18 - Sliced avocado (optional)
19 - Tortilla strips or chips (optional)
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 2 minutes until softened and translucent.
02 - Add the minced garlic, diced red bell pepper, and jalapeño to the pot. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the ground cumin, smoked paprika, coriander, and chili powder. Toast the spices for 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Add the diced chicken to the pot and season generously with salt and black pepper. Cook for approximately 4 minutes, turning as needed, until browned on all sides.
05 - Stir in the diced tomatoes and corn kernels, mixing well to combine with the chicken and vegetables.
06 - Pour in the chicken broth and bring to a rolling boil. Reduce the heat to medium-low and simmer uncovered for 20 minutes, allowing the flavors to meld and the chicken to cook through completely.
07 - Once the chicken is fully cooked, stir in the fresh lime juice, lime zest, and half of the chopped cilantro. Taste the broth and adjust salt, pepper, or lime juice as desired.
08 - Ladle the hot soup into bowls and garnish each serving with the remaining fresh cilantro, lime wedges, and optional toppings such as sliced avocado or tortilla strips.
# Expert Advice:
01 -
- The lime hits you in waves, first bright and sharp, then mellow and warm as the broth settles.
- It comes together in under an hour with ingredients you probably already have lurking in your kitchen.
02 -
- Add the lime juice off the heat or right at the end because boiling it kills the bright flavor you worked so hard to build.
- Taste the broth before adding salt because some chicken broths are already loaded with sodium and you can always add more but you cannot take it away.
03 -
- Zest the limes before you juice them because trying to zest a squeezed lime is a frustrating exercise in futility.
- Let the soup rest for 5 minutes off the heat before serving so the flavors settle and the broth thickens slightly.