Low Carb Mexican Chicken Lime Soup

Mexican chicken chili surrounded by 4 garnishes: limes, avocados, cheese, sour cream.

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5 from 5 votes

Low Carb Mexican Chicken Lime Soup

A refreshing soup with a Mexican flavor profile that works well in summer or winter.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: Mexican

Meat & Poultry: chicken

Servings:

Calories: 201kcal

Author: Dorothy Stainbrook

Equipment

Dutch oven
measuring spoons
sharp knife

Ingredients

2 tablespoon olive oil refined
1 onion finely chopped
2-3 cloves garlic minced (optional)
6 cups chicken broth
2 teaspoons ground cumin toasted lightly
1 teaspoon Mexican oregano, dried or regular dried oregano
1 teaspoon cayenne powdered pepper or 1/2 teaspoon paprika and 1/2 teaspoon hot pepper
¼ teaspoon salt
7 ounce canned green chiles
2 pounds boneless, skinless chicken breasts You can use pre-cooked rotisserie chicken
14.5 ounce can of black beans optional
14.5 ounce can of pinto beans optional
¼ cup lime juice fresh-squeezed
⅓ cup cilantro coarsely chopped
avocados, sour cream, limes Additions to set on table for customization

Instructions

In a Dutch Oven (or a largeheavy pot) heat the oil over medium-high heat. Add the onion 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, 2-3 cloves garlic
Add the broth, chicken breasts, green chiles 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. If using pre-cooked chicken, cut it into bite-size pieces.
6 cups chicken broth, 2 teaspoons ground cumin, 1 teaspoon Mexican oregano, dried, 1 teaspoon cayenne powdered pepper, 1/4 teaspoon salt, 2 pounds boneless, skinless chicken breasts, 7 ounce canned green chiles
If you used uncooked chicken breasts, remove them from the pot 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 the lime juice. Add the beans at this point if you are using beans. Return to a low boil, or until beans are heated through. Add salt, taste and add more salt if needed.
14.5 ounce can of black beans, 1/4 cup lime juice, 14.5 ounce can of pinto beans
Ladle soup into bowls. Place avocado slices, lime wedges and sour cream in small bowls and pass around for people to add to soup according to their own taste.
avocados, sour cream, limes, 1/3 cup cilantro

Notes

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