Chicken Lime Soup

I’m a soup gal each month of the year! 99 degrees in July? Tomato soup and grilled cheese sounds fantastic. 44 degrees in January? Sounds even better! I make soup about every other week because I can save leftovers for lunch and freeze a few portions for busy nights in the future. For nights you’re craving something a little salty with a hint of lime…like a chicken taco, this soup hits the spot! It’s comforting, simple, and dairy-free! I made a huge batch Sunday night and thought I’d have leftovers the entire week for lunch, but my sister loves this soup so much she came over last night to take some. ha.

Chicken Lime Soup

You can truly eyeball the ingredients to fit your liking. I doubled the chicken when I made it this week, etc. 

Ingredients:

  • 1 Pound of Chicken Breast
  • 4-6 Cups of Chicken Broth {Depending on how thick or thin you like your soup.}
  • 1/4 cup uncooked basmati rice
  • 1 Can Corn
  • 1 Can Diced Mild Green Chiles
  • 1 Can Rotel
  • 1 Yellow Onion Diced
  • 1 Can of Coconut Cream or Milk {Whatever you have on hand. I make it with both.}
  • Ranch Seasoning
  • Salt and Pepper
  • Olive Oil
  • 2 Limes
  • 1 Jalapeno
  • Avocado, Cilantro, Tortilla strips- whatever you like for garnishing

Instructions:

  1. Slice your chicken breast into 1″ pieces, pat dry, and season with salt and pepper. Add them to a large soup pot with oil over medium heat and cook for about 6-7 minutes. Set aside chicken on a plate.
  2. Add more olive oil to pot and stir in onion and diced jalapeno. Stir consistently until softened, about 5 minutes.
  3. Add in corn, rotel, and green chiles. Stir well and add your chicken broth. I add in ranch seasoning with the broth- I add about 1/2 Tsp. Then add 1/4 uncooked basmati rice. Cover your soup pot on medium and let cook for about 20 minutes, while stirring every few minutes so the rice cooks evenly.
  4. While the rice is cooking, shred your chicken. I like to do this in my Kitchenaid Mixer, I just use the wire whisk tool like I would to make whipped cream. Put the chicken in the mixer, turn it on low and it will shred you chicken perfectly in just a few minutes.
  5. Once the rice is fully cooked, add in your chicken and coconut milk or cream, then squeeze 2 limes in the soup.
  6. Stir everything together, let it simmer for about 5 minutes.
  7. Pour into bowl and top with avocado, cilantro, lime- or whatever you fancy!

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8 Comments

  1. This looks so delicious, thank you for the recipe! ❤️✨

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Published 26 Jan 21Reply
  2. Amber wrote:

    Sounds good. However, what is Rotel?

    Published 27 Jan 21Reply
    • Katey wrote:

      Rotel is a brand of canned tomatoes and green chiles!

      Published 27 Jan 21Reply
  3. I made this tonight during a snow day in Ohio and it was AMAZING! Thank you for such an easy, yet delicious recipe. My husband said this MUST be added to our dinner rotation! 🙂

    Published 01 Feb 21Reply
  4. Julianne wrote:

    What dairy free ranch seasoning do you use?

    Published 02 Feb 21Reply
    • Katey wrote:

      “The Pinning Mama” blog has a delicious Whole 30 one! xx, K

      Published 02 Feb 21Reply
  5. Katie wrote:

    Katey, I have made this soup every week since you shared the recipe! It is SO GOOD. I’ve made a few changes: I add taco seasoning to the chicken while it cooks; I add one can of rinsed/drained kidney beans with the corn/Rotel/chiles; I add 1 tsp garlic powder; I add in cilantro to the soup with the chicken. Thank you so much for sharing this recipe!

    Published 22 Feb 21Reply
    • Katey wrote:

      I am SO thrilled you love it!! I will have to try the taco seasoning too- sounds delish!! Thank you for sharing that! xx, Katey

      Published 01 Mar 21Reply