Spicy Lime Soup with Chicken and Roasted Chiles
A fragrant Yucatecan lime soup combining tender chicken, roasted chiles, and fresh lime juice for a bright and mildly spicy broth. This mexican-inspired soups 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: In a blender, combine soaked chiles with their soaking water, sautéed garlic and onion, and blend until smooth.
- 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.
- Step 5: Stir the chile puree into the broth and simmer for another 10 minutes. Add 1 tbsp salt and 1 tsp black pepper.
- Step 6: Remove from heat and stir in 1/2 cup fresh lime juice for brightness.
- 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.
Frequently asked questions
How long does Spicy Lime Soup with Chicken and Roasted Chiles take to make?
Total time is about 50 minutes (20 min prep + 30 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 Spicy Lime Soup with Chicken and Roasted Chiles?
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 broth from drying out.
Can I substitute ingredients in Spicy Lime Soup with Chicken and Roasted Chiles?
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 Spicy Lime Soup with Chicken and Roasted Chiles 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 Spicy Lime Soup with Chicken and Roasted Chiles?
Mexican 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.
