Chicken Cilantro Lime Soup
Chicken cilantro lime soup has so much flavor and is an easy one-pot meal. This recipe is dairy-free and gluten-free with a meatless option.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow or white onion diced
- 3 celery stalks diced
- 1 jalapeno pepper, seeds and membranes removed diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1 ½ pounds boneless skinless chicken breasts
- 28 ounce can of diced tomatoes
- 4 ounce can of diced green chiles mild or hot depending on preference
- 4 cups chicken broth
- ½ cup cilantro roughly chopped
- juice of 1 lime
- kosher salt to taste
Instructions
- Heat the olive oil in a large Dutch oven or large pot over medium heat. Once hot, add in the diced onion, celery, and jalapeno. Cook for 3-4 minutes until translucent and starting to brown. Then add the minced garlic, ground cumin, chili powder, dried oregano, and a big pinch of salt. Cook for an additional minute.
- Add in the chicken breasts, diced tomatoes (with the liquid), green chiles, and chicken broth. Stir and bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer over low to medium-low heat and cover with a lid. Simmer for 30-35 minutes.
- Turn off the heat and carefully remove the cooked chicken breasts to a cutting board. Use two forks to shred the chicken, then transfer the shredded chicken back to the pot.
- Stir in the chopped cilantro and the juice of 1 lime. Season to taste with salt.
- Serve with tortilla chips for a little crunch, a dollop of dairy-free sour cream or cashew cream, slices of ripe avocado, or tortilla strips.
Notes
See the blog post for storage tips and other helpful tips.