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Low-Carb Mexican Chicken Lime Soup

Low-Carb Mexican Chicken Lime Soup
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This refreshing soup is light enough to have as a summer meal and yet robust enough to warm your soul in winter.  The fresh lime juice adds a bright flavor to the soup and the cumin and smoky chile spice add depth and warmth. 

It’s versatile, healthy, comes together quickly, and is packed with flavor.  What more can you ask of the lowly dish called soup?

Low carb Mexican Chicken Lime Soup
Low-carb Mexican Chicken Lime Soup

Jump to: RECIPE | Flavor Tips | Nutritional Pros

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The Flavor Secret of Low-Carb Chicken Lime Soup

The problem with most chicken broth soups is the flavorless broth itself.  Not so with this broth. It is both spicy and delicious, with the tang of the fresh lime juice and the creaminess of the avocado taking it over the top in flavor.  

Similar to the combination that makes Chinese hot and sour soup so tasty, this Mexican soup has a mix of spicy, salty, and sour.  

Tip: If avocados aren’t available, you can substitute some sour cream. Go for the avocados if you can however, it makes a difference!

The other ingredient that makes a big difference in the soup’s flavor is the chili spice you use.  I used freshly ground chipotles because we grow them and smoke them at our farm and it is my go-to spice all year.  Use your favorite chili pepper spice for the heat, but go as fresh as you can for the ultimate flavor.  

The Nutritional Benefits of Mexican Chicken Lime Soup

Any time I’m developing a low-carb recipe I first look for flavor.  Next is ensuring it satisfies the nutritional components of a low-carb or slow-carb diet. 

To stay happily satiated on a low-carb diet you need fat and protein.  The chicken, of course, provides the protein, and the avocados provide the good fats.  Throw in some tomatoes, onions, and celery and you’ve just added minerals and fiber.

Now you have a nutritionally balanced meal that is going to keep you full for quite a while without a bunch of carbs and sugar.  Oh, and by the way… tastes great.

I like to use a smoky spice with this soup, but if you want to up the heat and turn down the sultry, smoky flavors, then opt for something like a Serrano, jalapeno, or even Habanero.  It’s all good, but the type of pepper you use will make a big difference in the flavor profile.

Dried ancho chile peppers.
Dried ancho chile peppers.

Many different chile spices can work well with this soup, from bright and spicy flavor to deep and smoky.

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Low Carb Mexican Chicken Lime Soup

Low carb Mexican Chicken Lime Soup
A refreshing soup with a Mexican flavor profile that works well in summer or winter.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Servings 6
Calories 407



  • 2 tablespoon olive oil refined
  • 1 onion finely chopped
  • 5 stalks celery diced
  • 2-3 cloves garlic minced (optional)
  • 6 cups chicken broth
  • 3 pounds chicken breasts boneless, skinless
  • 28 ounces diced tomatoes canned
  • 1 teaspoon cumin toasted lightly
  • 1 teaspoon smoky chile spice or your favorite chile spice
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • cup lime juice fresh-squeezed
  • 1-2 avocados diced
  • 1 lime cut into wedges
  • 1 bunch cilantro coarsely chopped


  • In a Dutch Oven (or a largeheavy pot) heat the oil over medium-high heat.  Add the onion and celery and cook over medium heat until onion is translucent, about 5-7 minutes.  Add the garlic (if using) and saute quickly, about 30 seconds.
    2 tablespoon olive oil, 1 onion, 5 stalks celery, 2-3 cloves garlic
  • Add the broth, chicken breasts, tomatoes and spices and bring to a boil.  Once boiling, lower the heat to low, cover the pot and simmer until chicken breasts are done (anywhere from 30 minutes to 1 hour).
    *Note: if you want to put this together quickly, add the breast meat from pre-cooked chicken and just simmer it all together for 30 minutes.
    6 cups chicken broth, 3 pounds chicken breasts, 28 ounces diced tomatoes, 1 teaspoon cumin, 1 teaspoon smoky chile spice, 1 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper
  • Remove chicken breasts to cutting board and let them get cool enough to handle.  With two forks, pull apart the chicken meat, shredding it into bite-size pieces.
  • Return the shredded chicken to the pot and add salt and pepper to taste. Stir in the lime juice and return to a low boil.
    1/3 cup lime juice
  • Ladle soup into bowls.   Place avocado chunks, lime wedges and chopped cilantro in small bowls and pass around for people to add to soup according to their own taste.
    1-2 avocados, 1 lime, 1 bunch cilantro


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Calories: 407kcalCarbohydrates: 14gProtein: 51gFat: 16gSaturated Fat: 3gCholesterol: 145mgSodium: 1241mgPotassium: 1523mgFiber: 4gSugar: 5gVitamin A: 565IUVitamin C: 44mgCalcium: 85mgIron: 3mg
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  1. Beth says:

    I made this last night – SO GOOD! Big hit with husband and sister. That recipe make more like 8 servings, though. I tried your tortillas tonight. They turned out so much better than I expected! Thanks for sharing your great LC recipes – there are so many bad ones out there but yours are always winners!

    • Thank you so much for your comments and letting me know how these recipes are turning out. I always wonder about serving size because my husband eats a LOT so I err on the conservative side not knowing how much people consider a serving. I will change it based on your comments so thank you! The tortillas were a blend of other bloggers ingredients with my own directions as to how I made them. Happy to see you didn’t find it too fussy. Be well now!

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