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Chicken Soup with Lime

Take a break from traditional chicken noodle soup. This spicy chicken and lime combo with a Mexican flair is ready to serve in just minutes.


  • 4 corn tortillas, cut into thin strips
  • 1 T olive oil
  • 1 medium onion, chopped
  • 3 serrano chili peppers, thinly sliced
  • 1 clove minced garlic
  • 1 large tomato, halved, seeded and diced
  • 4 cups chicken stock, low sodium
  • 1 1/2 cups shredded cooked chicken breast
  • 5 T lime juice
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste


Preheat oven to 400 degrees F. Place tortilla strips on a baking sheet and bake for 3 minutes, or until lightly toasted. Put on a plate to cool.

Heat oil in a large saucepan over medium heat and add the onions, garlic and chili peppers. Cook 3 to 4 minutes until onions are soft. Stir in tomatoes, broth and chicken. Simmer for 5 minutes. Stir in 4 T of the lime juice and the cilantro. Season with salt and pepper. Add more lime juice if desired.

Separate into bowls and distribute tortilla chips on top of each bowl.


4 servings, 1 cup each

Nutritional Information

Per serving:
Calories: 397
Fat: 13g
Carbohydrate: 35g
Protein: 37g
Sodium: 550mg
Fiber: 5.5g

Recipe Source: myOptumHealth

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