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