This delicious soup is fast and easy to make. You can enjoy this soup any time of the year!
Chicken Cilantro Lime Soup
This soup is a go-to soup to enjoy any day of the week. It is healthy and packed with flavor…we keep it in our monthly rotation for soup night.
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/2 yellow onion chopped
- 1/2 can chopped green chilies
- 1/2 15 oz can of diced tomatoes
- 1.5 cups cooked chicken diced
- 1/2 15 oz can of black beans drained
- 32 oz chicken broth
- 1 1/2 tbsp lime juice
- 1/4 cup rice
- salt and pepper
- 1 avocado bite-sized pieces
- handful of cilantro chopped
- Monterey jack cheese shredded
I cooked the chicken in the oven. Preheat the oven to 400°. Put the chicken in a baking dish and brush chicken with olive oil. Put salt and pepper on both sides of the chicken. Add 1/4 cup water to the baking dish. Cover with foil. Put in the oven to cook for 45-50 minutes until no longer pink inside. For a lot of recipes that require cooking the chicken, I will do this step earlier in the day so it is ready to go by dinnertime.
Get out the ingredients for the soup: olive oil, garlic, onion, green chilis, chicken, tomatoes, black beans, chicken broth, limes, rice and salt & pepper.
Get out a large soup pot and heat the olive oil over medium heat. Once the oil is hot, add the onion, garlic, and green chilis and saute for a few minutes.
Next, mix in the chicken, broth, diced tomatoes, beans, lime juice, and rice. Bring to a boil and then reduce heat to a simmer and cook for 25 minutes, until the rice is cooked through. Then add salt and pepper to taste.
Prepare the toppings
While the soup is simmering for 25 minutes, prepare the toppings. Dice up the avocado, shred the jack cheese, and chop up the cilantro.
Assemble the Soup
When ready to serve, ladle into bowls and add the toppings to each bowl. Enjoy!!
This recipe is brought to you by Eat At Home Cooks, if you are interested in signing up for a monthly membership to receive 4 different meal plans every week, go HERE.