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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
