Achiote Chicken Soup with Lime and Cilantro
A vibrant, aromatic Guatemalan soup featuring chicken simmered in a smoky achiote broth, brightened by fresh lime and cilantro. This guatemalan-inspired soups ready in about 55 minutes pairs chicken thighs, achiote paste, medium white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs chicken thighs
- 2 tbsp achiote paste
- 1 medium white onion
- 3 garlic cloves
- 1 medium carrot
- 2 celery stalks
- 4 cups chicken broth
- 1 lime
- 1/4 cup cilantro
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Add 1 medium chopped white onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
- Step 2: Stir in 2 tbsp achiote paste and cook for 1 minute until the oil separates and the mixture becomes fragrant.
- Step 3: Add 1.25 lbs chicken thighs, 1 medium diced carrot, and 2 diced celery stalks to the pot. Cook for 3 minutes to sear the chicken.
- Step 4: Pour in 4 cups chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes until chicken is cooked through.
- Step 5: Remove chicken thighs and shred them. Return the shredded chicken to the pot. Add 1 medium diced carrot and simmer for 5 more minutes.
- Step 6: Squeeze the juice of 1 lime into the soup and stir in 1/4 cup chopped cilantro. Season with 1 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 3 minutes until flavors meld.
Frequently asked questions
How long does Achiote Chicken Soup with Lime and Cilantro take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Achiote Chicken Soup with Lime and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Achiote Chicken Soup with Lime and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Achiote Chicken Soup with Lime and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Achiote Chicken Soup with Lime and Cilantro?
Guatemalan soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
