Chicken Lime Soup Recipe {Southwest Chicken Soup} (2024)

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Chicken Lime Soup is a simple chicken soup recipe! This southwest chicken soup has a bit of a zing for flavor. On a cold winter’s day, this Mexican chicken soup is what you need to warm you up!

Southwest Chicken Soup

Sometimes you need some spice in your life. A southwest chicken soup is just the ticket! This simple chicken soup recipe can have a bit of a kick to it but it isn’t too overpowering which is nice. Plus another bonus for making this chicken soup recipe is that it is cold and flu season.

Mexican Chicken Soup

I just got over being sick so having a bowl of this Mexican chicken soup I do believe helped me battle my cold. The heat of the peppers plus it is also a chicken soup recipe. It is the perfect combo to help you battle germs!

Recipes With Limes

As you may have noticed, I am calling this soup recipe chicken lime soup. Recipes with limes are very popular in Latin cuisines. I wanted this soup to have that southwest flavor.

You do not see many soup recipes with limes, but trust me the lime helps bring out the heat. plus it helps add to the flavor of the soup as well.I also added corn to give this chicken soup more of the southwest chicken soup feel to it. This Mexican soup is amazing and you will love it!

Looking for more soup recipes? Check out these recipes:

Irish Potato Leek Soup {Easy Soup For St Patrick’s Day}
Hawaiian Saimin Soup {Quick and Easy Slurpy Noodle Soup}
Chicken Wonton Soup {Healthy Takeout Soup Recipe}

Yield: 6 Servings

Chicken Lime Soup {Southwest Chicken Soup}

Ingredients

1 tablespoon olive oil
1 cup chopped onions
2 jalapeños, seeded and minced
2 cloves garlic, minced
2 cups frozen white corn
8 cups chicken broth
1 1/2 cups water
2-3 boneless, skinless chicken breasts
3 Roma tomatoes, diced
1 teaspoon dried tarragon
1/4 teaspoon ground coriander
Salt & Pepper, to taste
1/3 cup chopped cilantro
3 tablespoons lime juice

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the onions and jalapeno and saute for 2 minutes, just until tender.
Add garlic and saute for 30 seconds more.
Add the chicken broth and water.
Add the chicken breasts, tomatoes, tarragon, and coriander, plus the salt and pepper..
Bring to a boil, then reduce heat to medium and cover with a lid. Allow the soup to simmer for 10-15 minutes, or until the chicken breasts are cooked through.
Remove the chicken and turn the heat down to medium-low.
When the chicken is cool enough to handle (about 5 minutes) shred with two forks.
Add the shredded chicken back into the soup, along with the lime juice and chopped cilantro.
Ladle into a bowl and ENJOY!

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Soup Recipes From Other Food Bloggers:

Bowl Me Over – Best Crock Pot Beef Stew
Hostess at Heart – Chili Con Carne
West Via Midwest – Corned Beef and Cabbage Soup

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Deanna Samaan

Owner at Seduction in the Kitchen

"Seduction in the Kitchen" started because I have the belief that everyone has an affair with food. It is that belief that fuels my passion for cooking and baking.