Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.

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  • Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

217.3 calories; 18.3 g protein; 21.8 g carbohydrates; 44.8 mg cholesterol; 1693.4 mg sodium. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2010
I sliced and sauteed the chicken with onion and garlic in a dutch oven then added some diced jalapeno, frozen corn, fresh carrots and celery. Added ground cumin, paprika, along with the oregano. Added clilantro and fresh parseley. I used both fresh lime juice and lime zest and was worried it would taste too strongly of lime, but it was just perfect. My husband couldn't get enough of it! With some low fat sour cream, tortilla chips and shredded cheddar it made for a wonderful lunch. Great with a cold beer or margarita! Read More
(46)

Most helpful critical review

Rating: 3 stars
06/17/2010
I followed the recipe exactly and the aftertaste was far too bitter for us. I really wanted to love this as it was easy to prepare and very healthy. I ate one bowl and threw out the rest. Maybe use less lime? I know I am in the minority here but my boyfriend and I really didn't care for it. Just had a really strong unpleasant bitter taste. Thank you though! It is always fun trying new things. Read More
(3)
121 Ratings
  • 5 star values: 92
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/12/2010
I sliced and sauteed the chicken with onion and garlic in a dutch oven then added some diced jalapeno, frozen corn, fresh carrots and celery. Added ground cumin, paprika, along with the oregano. Added clilantro and fresh parseley. I used both fresh lime juice and lime zest and was worried it would taste too strongly of lime, but it was just perfect. My husband couldn't get enough of it! With some low fat sour cream, tortilla chips and shredded cheddar it made for a wonderful lunch. Great with a cold beer or margarita! Read More
(46)
Rating: 5 stars
11/23/2009
This was very light and delicious! I did not have 6 limes so I just grated some lime peel into the soup when I boiled the chicken and it turned out great! I love the stong lime flavor in this. I will make this again for sure! Thanks for the great recipe. Read More
(28)
Rating: 5 stars
01/25/2011
My husband and I absolutely loved this soup! I added one jalapeno (seeded and chopped). Served it with lowfat sour cream and queso fresco. Wonderful flavors and very filling! Read More
(27)
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Rating: 5 stars
08/26/2012
This was very yummy with two additions...I used shrimp instead of chicken and also put fresh corn cut from the cobb into the soup. It only needed about 3 1/2 limes...quite limey so use caution and taste before adding all 6 limes. Also I omitted the extra salt in step 2. Plenty of seasoning. Read More
(20)
Rating: 5 stars
01/05/2010
Fantastic soup and flavor. I love fresh lime and cilantro. One thing we might add next time is hominy to add a bit more substance to it. Read More
(19)
Rating: 5 stars
11/12/2009
Very Tasty indeed.... I think a little tequila wouldn't hurt! Read More
(16)
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Rating: 5 stars
01/27/2010
Amazing!! So refreshing! I didn't use fresh tomatoes I used Rotel and a can of green chiles to save time. Also I added corn niblets rice and carrots for my tasting. I make a pot EVERY WEEK!! Read More
(14)
Rating: 5 stars
03/01/2010
I used a poblano pepper... This is by the far the best Mexican-style soup I've found on this website. Thank you for sharing this! Read More
(10)
Rating: 4 stars
02/06/2012
I just returned from a weeklong trip to Merida in in the Yucatan from whence this recipe originates (Mayan cuisine). I ordered at either lunch or dinner at least five times. Just so good! I've made it twice following the directions exactly the first time with the second batch tasting exactly like the real thing. The only changes I made were to literally quadruple the cilantro and double the chili pepper. The soup I had in the Yucatan is definitely spicier. Thanks for this recipe! I will be making it regularly from now on! Read More
(9)
Rating: 3 stars
06/17/2010
I followed the recipe exactly and the aftertaste was far too bitter for us. I really wanted to love this as it was easy to prepare and very healthy. I ate one bowl and threw out the rest. Maybe use less lime? I know I am in the minority here but my boyfriend and I really didn't care for it. Just had a really strong unpleasant bitter taste. Thank you though! It is always fun trying new things. Read More
(3)