This Mexican Chicken Lime Soup has been one of my most pinned recipes for a long time. A quick read over the ingredients, and it’s easy to see why. Plus it sounds like it will be easy to make, and I’ll have plenty of leftovers for lunches. I had to give it whirl, so my week is officially set for a Mexican theme.
This post was originally published on January 15, 2018. The text and photos were updated on August 11, 2021. The review and rating have not been changed.
The Ingredients
The list of ingredients for this chicken lime soup was medium length, but nothing was difficult to find or too expensive. I did have to hunt a little for the canned chipotle chiles, but they were worth the tad bit of extra effort. Their smoky flavor was to die for, and the soup would not be the same without them.
The Process
This soup was very easy to make in my 5-quart Dutch oven. The instructions were straightforward and easy to follow. The one thing I was worried about was the avocado. I know, it’s only a garnish, but I like to try every part of the recipes I review.
The avocado was totally new to me. I don’t like them, so I’ve never had one in my house. Fortunately, I found a quick video on YouTube that had me peeling and slicing the avocado in no time. It was so much easier than I thought it would be!
The prep and cooking times for this recipe were exactly as stated (15 and 30 minutes, respectively), and I had my garnished soup ready to serve in 45 minutes. This is going on my weeknight meal list, for sure.
