Chili Lime Soup
You know those family recipes that just bring you back to childhood? This is certainly is one of those for me! My mom would make this Chili Lime Soup often growing up, and it's still on my rotation whenever I need some extra comfort and nourishment. Spicy, Mexican-inspired meals have always been right up my alley, and this simple soup is filled with warmth. You can certainly take up or down the heat to taste, but I think that this combination of peppers, lime juice, and spices is perfect. Save this to make on a chilly day or the next time you're under the weather - it really does work wonders!
10 minutes
40 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 682 |
| Fat: | 7 g |
| Carbohydrates: | 9 g |
| Protein: | 18 g |
| Cholesterol: | 10 g |
| Sodium: | 897 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil, or avocado oil
- 111 Yellow Onion, diced
- 222 Poblano Pepper, or pasilla peppers, diced
- 111 Jalapeño, diced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 14.5 oz14.5 oz14.5 oz Diced Tomatoes, 1 can
- 20 oz20 oz20 oz Rotel Diced Tomatoes & Green Chilies (Original), 2 cans, or the Cilantro Lime version if you can find it
- 444 Lime, juiced
- 1 bunch1 bunch1 bunch Cilantro, stems discarded
- 2 Tbsp2 Tbsp2 Tbsp Ground Cumin
- 2 Tbsp2 Tbsp2 Tbsp ground Coriander
- 64 oz64 oz64 oz Chicken Broth, 2 x 32 oz boxes, or chicken bone broth
- 111 Rotisserie Chicken, picked into bite-sized pieces
- 111 Avocado, sliced, plus more cilantro, shredded cheddar cheese, and lime wedges to serve (optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add avocado oil, onions and peppers to a large pot or dutch oven over medium/high heat. Sauté until onions are soft and translucent.
- Add tomato paste, diced tomatoes, Rotel, lime juice, cilantro, cumin and coriander. Cook for 2-3 minutes.
- Pour in chicken broth, and mix to combine.
- Allow to simmer for about 20 minutes.
- Pour into bowls, and add chicken to each. I recommend storing the chicken separately rather than adding to the large pot so it doesn't break down.
- Top with sliced avocado, cheddar cheese, and more cilantro. Enjoy!
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