I am obsessed with this soup. Not only is it delicious and full of flavor, but it is also really quite healthy. My version was actually very spicy because I threw in some extra adobo sauce from the canned chipotles. That stuff has a kick!! Since it is so spicy you rarely need an entire can. I wrote a little bit on how to store the extras in the freezer on this Chilaquiles recipe.
Anyway, if you want to tone down the spice just use less sauce in the soup. This recipe came together really quickly. You can save yourself some time by using rotisserie chicken from the grocery store. Speaking of chicken, be sure to add the chicken at the very end because the acid in the fresh lime juice can mess with the texture of the chicken.
The soup is great on its own but it is next level fantastic when you add some garnishes to the top. Top off your soup with crunched up tortilla chips (the thick kind are the best here), cilantro, raw onion, and avocado.
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Spicy Mexican Chicken Lime Soup
Lindsay at Perfecting the Pairing
· 1 Tb olive oil
· 1 onion, chopped (reserve about ¼ cup)
· 4 cloves garlic, chopped
· 2 chipotles in adobo sauce (more or less depending on heat preference), chopped
· ½ tsp cumin
· 1 Tb Mexican seasoning (optional)
· 6 cups reduced sodium chicken broth
· 1/3 cup fresh lime juice
· 1 can (15 oz) fire roasted diced tomatoes, undrained
· 1 tsp salt
· 2 cups chopped chicken (I used rotisserie)
· Garnish with cilantro, tortilla chips and avocado
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion (reserve a small amount to garnish the soup) to the pan. Stir until the onion starts to soften, add the chopped garlic. Sauté until the onion is almost translucent and fragrant. Add the chopped chipotle peppers to the pan. These are really spicy, so you may want to start with a small amount. To increase the spiciness of the soup you can add more of the sauce. Add the cumin and Mexican seasoning if you have it. If not, you can increase the cumin and salt and pepper. Stir until the onions are evenly coated.
Pour the chicken broth, lime juice, and diced tomatoes (undrained), and salt into the pan. Bring to a low boil, reduce heat and simmer for 10 to 15 minutes. Add the chicken to the pan and taste for seasoning, adjust as necessary. Don’t let the chicken simmer too long in the broth because the lime juice could change the texture of the meat.
Garnish the servings of soup with crushed tortilla chips, raw onion, cilantro, and avocado.