Lime is, without a doubt, in my top three favorite fruit flavors. Try saying that three times fast! Lime popsicles are by far the best flavor out there, lime candies are delicious, and now: lime soup. I was a bit skeptical, but the flavor in this soup is truly amazing. It is quite spicy, but the lime gives an almost cooling sensation and a depth to the flavor I hadn’t experienced before.

This soup is also quite easy – just cook the onions for a bit, add garlic, toss in the chicken, then the chiles and broth, and let it simmer for a bit before adding the final touches! I made this on a weeknight and had no issues with timing – it’s quick!

Mexican Chicken Lime Soup

Adapted from EveryDay September 2009

2 Tbsp extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, diced
3 chicken breasts, cut into 1/2″ pieces
2 canned chipotle chiles in adobo sauce, finely chopped
2 Tablespoons adobo sauce
6 cups chicken broth
2 cups frozen corn kernels
1/2 cup chopped fresh cilantro, plus more for garnishing
Juice of 2 large limes
Salt and pepper
2 avocados, thinly sliced lengthwise
Crushed tortilla chips

Heat the oil in a large pot, then add onion and garlic. Cook over medium heat for about 8 minutes, or until onion is beginning to brown. Push the onion to one side of the pot, and add the chicken. Cook for about 5 minutes while turning the pieces, allowing it to brown slightly. Stir in chopped chipotles and sauce before adding the broth. Bring to a boil, then reduce to a simmer for 15 minutes. Add frozen corn 5 minutes before serving.

Remove from heat, stir in cilantro and lime juice, add salt and pepper to taste. Top each bowl with sliced avocado, cilantro, and serve with tortilla chips.

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