Recipe by Amatre
"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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5 skinless, boneless chicken breast halves
skinless, boneless chicken breast halves
red onion, quartered
ground black pepper
green onions, chopped
green chile pepper, seeded and chopped
tomatoes, peeled and chopped
chopped fresh cilantro
tortilla chips, for topping
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!
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.
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.
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!
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.
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.
Very Tasty indeed.... I think a little tequila wouldn't hurt !
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sopa De Lima (Mexican Lime Soup)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 64
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