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Mexican Chicken Soup with Lime

Created by Julie Van Rosendaal

Mexican Chicken Soup with Lime

Total Time:






Skill Level:



  • 2 limes
  • canola or olive oil, for cooking
  • 1 onion, finely chopped
  • 3 - 4 garlic cloves, crushed
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 - 2 cups chopped or shredded roasted chicken or turkey
  • 4 cups (1 L) chicken or turkey stock
  • 1 tsp oregano
  • 1 Las Tortillas corn tortillas, cut into strips
  • crumbled feta
  • 1 avocado, sliced or diced
  • salt and pepper, to taste

How to Make It

Juice one of the limes and cut the other into wedges to serve with the soup.

Heat a drizzle of oil in a medium pot and sauté the onion for 3-4 minutes, until soft. Add the garlic and jalapeno and cook for another minute. Add the chicken, stock, lime juice and oregano. Season with salt and pepper to taste and bring to a simmer; reduce the heat and cook for 10-12 minutes.

Meanwhile, heat about half an inch oil in a small skillet and cook the tortilla strips until golden and crisp. Drain on paper towels.

Ladle the soup into bowls and top with the crispy tortilla strips, crumbled feta and avocado.

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