Spicy Lime Soup with Chicken and Roasted Chiles

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A fragrant Yucatecan lime soup combining tender chicken, roasted chiles, and fresh lime juice for a bright and mildly spicy broth. This Mexican-inspired soup recipe, ready in about 50 minutes, pairs chicken breast, boneless and skinless, chicken broth, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 lb chicken breast, boneless and skinless
• 6 cups chicken broth
• 1/2 cup fresh lime juice
• 3 dried guajillo chiles, stemmed and seeded
• 3 garlic cloves
• 1 small white onion, quartered
• 1 tbsp salt
• 1 tsp black pepper
• 1/4 cup cilantro leaves, chopped
• 1 cup white rice, cooked
• 1 tbsp vegetable oil

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Instructions

1. Step 1: In a dry skillet over medium heat, toast 3 dried guajillo chiles for 2 minutes until fragrant, then transfer to a bowl and cover with 1 cup hot water to soak for 15 minutes.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 garlic cloves and 1 quartered white onion for 3 minutes until softened and aromatic.
3. Step 3: In a blender, combine soaked chiles with their soaking water, sautéed garlic and onion, and blend until smooth.
4. Step 4: In a large pot, bring 6 cups chicken broth to a simmer. Add 1 lb chicken breast whole and poach for 15 minutes until cooked through, then remove and shred the chicken.
5. Step 5: Stir the chile puree into the broth and simmer for another 10 minutes. Add 1 tbsp salt and 1 tsp black pepper.
6. Step 6: Remove from heat and stir in 1/2 cup fresh lime juice for brightness.
7. Step 7: To serve, place 1/4 cup cooked white rice in bowls, top with shredded chicken, ladle the hot soup over, and garnish with 1/4 cup chopped cilantro leaves.