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.
Ingredients
Chicken Soup
- 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
Toppings
- 1 avocado bite-sized pieces
- handful of cilantro chopped
- Monterey jack cheese shredded
Instructions
Chicken
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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.
Chicken Soup
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Get out the ingredients for the soup: olive oil, garlic, onion, green chilis, chicken, tomatoes, black beans, chicken broth, limes, rice and salt & pepper.
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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.
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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
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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
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When ready to serve, ladle into bowls and add the toppings to each bowl. Enjoy!!
Recipe Notes
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