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Chili Lime Chicken Soup


Prep time:                     5 minutes

Cooking time:         30 minutes

Yields:                              6 people



8 cups stock
2 dried chili peppers (ancho/poblano or guajillo depending on desired heat level)
2 bay leaves
1/2" piece of ginger
1/2 cup onion, sliced and quartered
2 cloves of garlic, chopped
2 cups cooked shredded chicken breast
3/4 cup carrot
1 cup roasted red peppers
1 cup corn
3 tbsp cilantro
3 limes
blue corn tortilla chips


In a large stock pot heat broth over medium low heat. Remove stem from dried chili and add to stock along with bay leaves, ginger, onion, and garlic. Chop carrot and roasted red peppers, add to stock and cook for 15 minutes. Add the juice of one lime, chicken, and corn, cook for 10 minutes. Remove chili peppers, they should be soft enough to split. Split the pepper in half, remove the seeds and run the back of the blade over the pulp to extract. Add the pulp back into the soup. Add shredded chicken. Chop the cilantro and add to the soup. Remove the ginger and bay leaves. Laddle the soup into bowls. Squeeze about 1/3 of a lime per bowl and garnish with  two slices of avocado. Serve with corn chips. 


This soup can be made vegan by substituting vegetable stock for chicken stock and adding some beans like cannellini, navy or black turtle and quinoa or rice.

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