March 14, 2019

Mexican Chicken And Lime Soup

Recipe: Eshun Mott

Prep Time: 30 minutes

Total Time: 45 minutes

This simple, bright-tasting soup is all about making the most of your flavorful chicken broth and poached chicken, with loads of fresh and crunchy ingredients added just before serving. Taste a little of your jalapeño pepper as you chop it — some peppers are much spicier than others — and then add the amount that makes sense for your heat tolerance.



  • 1 tbsp canola oil
  • 1 cup chopped onion
  • 2 tsp chopped garlic
  • 1⁄3 cup finely chopped, seeded jalapeño pepper (or, to taste)
  • 1⁄2 tsp dried oregano
  • 1 1⁄2 cups diced, seeded tomato
  • 8 cups Ultimate Chicken Stock
  • 3 cups shredded cooked chicken
  • 1⁄4 cup chopped fresh cilantro
  • 2 tbsp lime juice (or, to taste)


  • 3 cups yellow corn tortilla chips, broken into pieces
  • 1 large avocado, sliced
  • 2 radishes, thinly sliced
  • Fresh cilantro sprigs
  • Sour cream and lime wedges


Yield: Serves 4 to 6

Assemble And Cook Soup

  1. Heat oil in large soup pot over medium heat. Add onion and sauté for 4 minutes, or until soft and lightly golden. Add garlic, jalapeño and oregano, and sauté for 2 more minutes. Add tomato and sauté for 5 minutes, or until softened.
  2. Add chicken stock and bring to a boil. Simmer for 2 minutes, or until flavors have come together.
  3. Add shredded chicken and let simmer gently for 3 minutes, or until chicken is heated through. Add chopped cilantro and lime juice, and season with salt to taste.

Garnish And Serve Soup

  1. Divide soup between serving bowls, then top each bowl with broken tortilla chips, avocado slices, radish and cilantro.
  2. Serve with sour cream and lime wedges on the side.
Author: Eshun Mott

Stacey Brandford


House & Home February 2019