Best 6 Chicken Vegetable Soup With Lime And Cilantro Recipes

Indulge in the tantalizing flavors of Chicken Vegetable Soup with Lime and Cilantro, a delightful dish that combines the goodness of fresh vegetables, succulent chicken, and zesty citrus notes. This satisfying soup is a symphony of flavors and textures, featuring tender chicken, crisp vegetables, and a vibrant broth infused with lime and cilantro.

The recipe provides step-by-step instructions to guide you through the process of creating this flavorful soup. It begins with the preparation of a flavorful broth using chicken bones, vegetables, and aromatic herbs. Once the broth is ready, succulent chicken pieces are added and simmered until cooked through.

Next, an array of colorful vegetables, such as carrots, celery, onions, and bell peppers, are introduced to the pot, adding a delightful crunch and vibrant hues. The soup is gently simmered, allowing the vegetables to release their natural sweetness and blend harmoniously with the broth.

The finishing touch comes with the addition of fresh lime juice and cilantro, which infuse the soup with a burst of citrusy brightness and herbaceous aroma. This combination elevates the soup, creating a perfect balance of tanginess, freshness, and savory flavors.

As a bonus, the article also includes two additional recipes that offer exciting variations on this classic soup. The Chicken and Vegetable Tortellini Soup introduces pillowy tortellini filled with a savory blend of cheeses, adding a touch of indulgence to the dish.

For those seeking a vegetarian option, the Vegetable Soup with Lemon and Dill offers a vibrant and flavorful alternative. This delightful soup showcases a medley of fresh vegetables, including carrots, celery, onions, and tomatoes, all simmered in a tangy lemon and dill broth.

Join us on this culinary journey as we explore the irresistible flavors of Chicken Vegetable Soup with Lime and Cilantro, along with its equally enticing variations. Let your taste buds embark on a flavorful adventure as you savor the goodness of these homemade soups.

Let's cook with our recipes!

CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO

Chicken Vegetable Soup with Lime and Cilantro image

Provided by Patrick Corrigan

Categories Soup/Stew Chicken Citrus Poultry Vegetable Simmer Bon Appétit Santa Monica California

Yield Makes 6 Main-course servings

Number Of Ingredients 9

Ingredients

2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
8 cups canned low-salt chicken broth
1 1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 1/2 teaspoons ground coriander
1 15-ounce can golden hominy, drained
6 green onions, chopped
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice

Steps:

Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.

CILANTRO LIME SOUP

Cilantro Lime Soup image

Make and share this Cilantro Lime Soup recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 dried chipotle chiles or 1/2 teaspoon canned chipotle chile puree
1 cup tomatoes, chopped (or one can chopped tomatoes undrained)
1/2 lb chicken breast, cut in 3/4
5 cups chicken broth
1 tablespoon chili powder
1/4 cup cilantro, chopped
1/2 bunch cilantro, tied with string
1 cup corn (fresh if possible, otherwise frozen)
2 cloves garlic, minced
1/4 cup lime juice
1 onion, chopped
to taste sour cream, garnish
to taste tortilla chip strips, baked

Steps:

Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro and chile. Simmer for 15 minutes.
Add chicken and simmer until cooked (about 10 minutes). Discard bunch cilantro.
Add corn and cook 2-3 minutes.
Add chopped cilantro and lime juice. Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp).

Nutrition Facts : Calories 223, Fat 8, SaturatedFat 2.2, Cholesterol 36.3, Sodium 1021.6, Carbohydrate 19.1, Fiber 3, Sugar 5, Protein 20.4

SOPA DE LIMA (MEXICAN LIME SOUP)

Sopa De Lima (Mexican Lime Soup) image

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

Ingredients

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

Steps:

Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

CILANTRO-LIME SOUP

Cilantro-Lime Soup image

Categories Soup/Stew Chicken Citrus Herb Poultry Lime Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Sour cream

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

PERFECT CHICKEN VEGETABLE SOUP

Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CHICKEN SOUP WITH LIME AND AVOCADO

Chicken Soup With Lime and Avocado image

When I lived in France, in the '80s and early '90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it's ladled into bowls.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, soups and stews, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

Ingredients

2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
1 medium onion, finely chopped
1 garlic clove, minced
1 serrano or jalapeño chile, seeded if desired and minced
1 pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained
1 cup shredded cooked chicken breast
1/4 cup chopped cilantro
1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
1 avocado, cut in small dice or thinly sliced
Corn tortilla crisps for garnish

Steps:

Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 12 grams

Tips:

Mise en place: To save time and ensure you have everything you need, prepare all your ingredients before you start cooking.
Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup.
Don't overcrowd the pot: If you add too many vegetables to the pot, they won't cook evenly and the soup will be bland.
Season to taste: Add salt, pepper, and other seasonings to taste. Don't be afraid to experiment until you find the perfect flavor balance.
Garnish before serving: A sprinkle of fresh cilantro, lime wedges, or chopped avocado will add a pop of color and flavor to your soup.

Conclusion:

This chicken vegetable soup is a delicious and healthy meal that is perfect for a weeknight dinner or a cold winter day. It's easy to make and can be tailored to your own taste preferences. With its bright, citrusy flavors and tender chicken and vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and flavorful soup, give this chicken vegetable soup with lime and cilantro a try!