Shredded Chicken Mexican Lime Soup


Get ready. This soup is killer – I could make it every week. It is super easy, very flavorful, and good year round.

Shredded Chicken Mexican Lime Soup

What you will need:

2 teaspoons olive oil
4 bone-in chicken breasts halves, with skin
3 1/4  cups low sodium chicken stock
3 1/4  cups water
5 limes (juicy ones!)
1 white onion
1 jalapeno pepper (or 2 if you wanna spice it up)
2 tablespoons oregano
salt and pepper to taste
4 cloves garlic

That’s it!

First, you need to brown the chicken breasts, skin side down, in 2 teaspoons of good olive oil. Get your oil piping hot and add your chicken – let cook for about 5- 8 minutes without bothering it. Once the skin is brown, remove the chicken to a separate plate.



Add your chopped onion and let it sweat in the oil for about 4 minutes. Then, add the garlic and jalapeno pepper. Let that all cook for a few more minutes until flavors combine and everything is nice and soft (about 2-3 more minutes).



Add in 3 1/4 cups of chicken stock, 3 1/4 cups of water, and bring to a boil. Add the juice of five limes, oregano, salt and pepper. Then, add the chicken breasts back into the broth. Let simmer for 20 – 30 minutes until the chicken is thoroughly cooked. This is when all the wonderful flavors marry.


Once the chicken is cooked, remove it and set it on a cutting board. Then, allow the chicken to cool for a few minutes. Once cooled enough, shred the chicken with a fork and knife, getting rid of all the bones, skin, etc. Add the shredded chicken back into the broth and cook for another 10 minutes.


Scoop up your soup and garnish with Mexican queso fresco, tortilla strips, and fresh avocado–then sit back and enjoy! Also, a margarita wouldn’t hurt. 🙂





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