Mexican Lime Chicken Soup (adapted from an old Williams Sonoma Catalog)

  • 3 or 4 limes
  • 3 boneless skinless chicken breast halves
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 Tbsp olive oil
  • 1 large white onion, chopped
  • 1 Tbsp fresh chopped garlic
  • 1-2 Jalapeno Peppers finely diced
  • 8 cups water (you can use half chicken or vegetable broth if you prefer)
  • 1 1/2 tsp ground cumin
  • 1 avocado, peeled (sliced or chopped)
  • Shredded cheese of your choice, (Monterrey Jack is suggested but whatever is on hand will work)
  • 2 Tbsp chopped cilantro


  1. Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
  2. Season the chicken breasts with the salt and pepper. 
  3. In a soup pot, sauté the onion until translucent. Add the garlic and diced jalapenos and cook for another minute or two
  4. Add chicken breasts and cook until all sides are lightly cooked.
  5. Add the water, lime juice, cumin, salt and pepper to the chicken and onion mixture.
  6. Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface.
  7. Reduce the heat to medium-low, cover partially and simmer until the chicken is no longer pink in the middle.
  8. Remove the chicken from the soup and shred. Gently stir the shredded chicken back into the soup.
  9. Serve topped with shredded cheese, avocado, chopped cilantro to garnish and additional lime wedges.