Mexican Chicken Lime Soup

Prep Time
Cook Time
Ready In

"Delicious summery fresh taste!! Revised to our taste from Becel"

Original is 3 servings


  • Serving Size: 1 (853.4 g)
  • Calories 266.7
  • Total Fat - 12.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 2042.5 mg
  • Total Carbohydrate - 36.9 g
  • Dietary Fiber - 1.9 g
  • Sugars - 28.1 g
  • Protein - 4.1 g
  • Calcium - 68.1 mg
  • Iron - 2 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large saucepan, heat oil over medium low heat.

Step 2

Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.

Step 3

Add stock and bring to boil.

Step 4

Stir chicken in and reduce heat to low.

Step 5

Partially cover and simmer very gently for about 10 minutes.

Step 6

In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.

Step 7

Just before serving, stir in tomato/avocado mixture; serve immediately.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a spicier soup, adjust the amount of hot sauce to taste.
  • Be sure to use a ripe avocado for the best flavor.

  • Substitute boneless skinless chicken breast with boneless skinless chicken thighs - the benefit of this substitution is that the thighs will be more tender and flavorful than the breast, making the soup even more delicious.
  • Substitute Becel oil with coconut oil - the benefit of this substitution is that coconut oil has a higher smoke point than Becel oil, meaning that it can be heated to a higher temperature without burning, thus providing a better flavor to the soup.

Vegetarian Version Replace the chicken with 1 can of black beans, drained and rinsed. Omit the chicken broth and use vegetable broth instead. Increase the amount of avocado and tomato to 2 avocados and 2 tomatoes. Increase the lime juice to the juice of 2 limes.

Taco Bowl Version Replace the chicken with 1 pound of ground beef. Brown the beef over medium heat, stirring occasionally, and season with 1 teaspoon of chili powder and 1/2 teaspoon of cumin. Omit the chicken broth and increase the amount of tomato to 1 1/2 cups. Serve the soup in taco bowls with shredded cheese, diced onions, and sour cream.

Mexican Rice: This classic Mexican side dish adds a delicious flavor and texture to the Mexican Chicken Lime Soup. It's a great way to add a carb to the meal and balance out the flavors of the soup.

Spicy Black Bean Salad: This flavorful and easy-to-make black bean salad is a great accompaniment to the Mexican Chicken Lime Soup. It adds a nice contrast to the soup with its spicy kick and is a great source of plant-based protein. It's also a great way to add some extra veggies to the meal!


Q: How much hot sauce should I use?

A: About half a teaspoon of hot sauce, such as Tobasco, should be used.

Q: What type of food pairs well with hot sauce?

A: Hot sauce goes well with Mexican and Tex-Mex dishes such as tacos, burritos, and fajitas. It's also a great addition to grilled meats and vegetables.

1 Reviews


I made this last night for a light supper. The only modification i made was I used two chicken breast instead of one. This is a very nice light soup, I think I will season the chicken with a little cumin or chipotle next time. We really enjoyed this! Thanks for sharing :)


review by:
(20 Jun 2013)

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Fun facts:

Famous Mexican chef, Rick Bayless, is known to have used Becel Oil in many of his recipes, including his famous Mexican Chicken Lime Soup.

The origins of Mexican Chicken Lime Soup can be traced back to the Mayan civilization, which was known to have incorporated limes in many of their traditional dishes.