Irresistible Jalapeño Lime Chicken Soup
This Irresistible Jalapeño Lime Chicken Soup delivers a perfect balance of spicy heat and zesty freshness. Made with tender chicken, jalapeños, lime juice, and fresh cilantro, it’s a flavorful, nourishing bowl of comfort that’s both refreshing and satisfying — perfect for any season.
Equipment
- Large Pot
- Knife
- Cutting board
- Wooden Spoon
- Ladle
Ingredients
- 2 boneless, skinless chicken breasts about 500g
- 2 jalapeños diced
- ¼ cup freshly squeezed lime juice about 2–3 limes
- 4 cups chicken broth low sodium preferred
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- ¼ cup fresh cilantro chopped, plus more for garnish
- 1 cup corn fresh, frozen, or canned
- 1 avocado sliced, for topping
- salt and pepper to taste
- 1 tbsp olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper and cook for 5–7 minutes on each side until golden and fully cooked.
- Remove the chicken and let it cool slightly before shredding with two forks. Set aside.
- In the same pot, add diced onion and sauté for 3–4 minutes until translucent.
- Add minced garlic and diced jalapeños; cook for another 2 minutes until fragrant.
- Pour in chicken broth and bring to a gentle simmer for about 5 minutes.
- Stir in ground cumin and lime juice. Simmer for 10 minutes to let the flavors meld.
- Add shredded chicken, corn, and chopped cilantro. Stir well and cook for an additional 5 minutes.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve hot, topped with sliced avocado and fresh cilantro garnish.
Notes
To reduce the spice level, remove jalapeño seeds before dicing. For extra heat, add a pinch of cayenne pepper. This soup pairs wonderfully with cornbread, tortilla chips, or a side of rice. It stores well in the fridge for up to 4 days or can be frozen for up to 3 months.