I usually crave soup only on cold, dreary days, but this chicken tortilla soup with lime is something I hunger for year-round. The first time I tasted this citrusy twist on traditional tortilla soup was on a hot, humid day at Xcaret in Mexico’s Yucatán Peninsula. Despite the balmy weather, every spoonful was refreshing and packed with flavor, inspiring me to recreate it when I returned home.
After jotting down the key ingredients and flavors, I realized the Mexican Lime Soup I had in the Yucatan was a vibrant, zesty take on classic chicken tortilla soup—and as someone who loves anything with citrus, I couldn’t wait to make it.
To keep the recipe simple and convenient, I use rotisserie chicken and canned chicken broth, ensuring all the rich, authentic flavors without the extra time-consuming steps. But if there’s one thing you don’t want to skimp on, it’s the toppings. In my opinion, beyond the lime, it’s the crispy tortillas, fresh avocado, and other delicious add-ons that truly make this soup stand out. After all, what’s tortilla soup without the toppings? Please let me know if you try this chicken tortilla soup and how you like it.
If you are interested in another fantastic citrus-inspired soup, check out my recipe for Greek Lemon Rice Soup.
Chicken Tortilla Soup with Lime
A delicious and hearty soup with a hint of lime inspired by the flavors of Mexico's Yucatan peninsula.
Ingredients
- 2 Tbsp Olive Oil
- 1 Onion
- 4 Cloves of Garlic
- 48 oz Chicken Broth
- 2 Cup shredded Rotisserie Chicken
- 1 Jalapeno
- 2 14.5 oz Can of diced tomatoes with green chilis
- 1 15 oz Can of Black Beans
- 1 Cup Frozen blackened corn
- 1 ½ tbsp chili powder
- 2 tbsp Cumin
- 1 tbsp Paprika
- 1 tsp black Pepper
- ¼ cup Fresh Lime Juice
- 1 Avocado
- 1 Bunch of Cilantro
- 1 Bag Tortilla Chips
- 1 Cup Shredded Mexican cheese
Instructions
- Dice the onion, garlic, and jalapeno.
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the diced onion and garlic and saute them for a minute or so until they are soft.
- Pour in the chicken broth and stir.
- Add the chicken, diced jalapeno, and tomatoes with green chilis to the broth. Be sure to add all the contents of the tomatoes, including the water.
- Drain and rinse the black beans. Add them to the mixture.
- Add the corn, chili powder, cumin, paprika, black pepper, and lime.
- Stir and let simmer for 20-30 minutes.
- add salt to taste.
To Serve
- Ladle into bowls and top with chopped avocado, tortillas, and cheese.
Tried this recipe?Let us know how it was!
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