Name: Zesty Lime Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 medium carrots, sliced thin; 2 celery stalks, sliced thin; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon chili powder (optional); 6 cups chicken broth; 2 boneless, skinless chicken breasts; 1 cup corn kernels (fresh or frozen); 1 cup cooked black beans, rinsed and drained; Juice of 2 limes; Zest of 1 lime; ¼ cup fresh cilantro, chopped; Salt and black pepper to taste; Tortilla strips or crushed tortilla chips (for garnish); Sliced avocado (optional, for garnish)

Description

A bright, refreshing, and comforting chicken soup with a zesty lime twist. Perfect for cozy evenings or a light, flavorful lunch. Inspired by Latin American flavors, this soup balances tender chicken, fresh vegetables, and citrusy notes for a wholesome, satisfying meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, sliced thin
2 celery stalks, sliced thin
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (optional)
6 cups chicken broth
2 boneless, skinless chicken breasts
1 cup corn kernels (fresh or frozen)
1 cup cooked black beans, rinsed and drained
Juice of 2 limes
Zest of 1 lime
¼ cup fresh cilantro, chopped
Salt and black pepper to taste
Tortilla strips or crushed tortilla chips (for garnish)
Sliced avocado (optional, for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Sauté for 5–7 minutes, stirring occasionally, until vegetables are softened and aromatic.
Sprinkle in ground cumin, smoked paprika, and chili powder. Stir to coat vegetables and cook for 1–2 minutes until fragrant.
Pour in chicken broth and bring to a gentle boil. Add chicken breasts, ensuring they are submerged. Reduce heat to low and simmer for 20–25 minutes until chicken is cooked through.
Remove chicken, shred with two forks into bite-sized pieces, and return to the soup.
Stir in corn and black beans. Simmer an additional 5–7 minutes until heated through.
Remove from heat and stir in lime juice, lime zest, and chopped cilantro. Adjust seasoning with salt and black pepper.
Serve in bowls, garnished with tortilla strips or crushed chips and optional avocado slices.

Notes

Use homemade chicken broth for richer flavor.
Adjust lime juice to taste for more or less tanginess.
Add jalapeños or cayenne pepper for extra heat.
Swap bell peppers with zucchini or add spinach for variety.
Soup can be stored in the refrigerator for 3–4 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes