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Chicken Soup with Lime and Cilantro


A few months ago, for my birthday, I got this book called For the Love of Soup. When I got it, I was in the middle of a tea party where everyone was drinking hot tea and sweating at the same time, but I was excited to have a cookbook dedicated to soups nonetheless. This chilly weekend, I finally put it to use and made a chicken soup with lime and cilantro. What made me excited about the book — the simplicity of the ingredients and recipes — was what also made me a little skeptical about it. I thought the soup might be a little boring, but it turned out fantastic. The lime brightens it up, and the chicken is nice and savory. My favorite part was the crunch of the corn. Next time, I might use a touch less lime (it was pretty zingy) but other than that, it was simple, quick, and delicious.  

Chicken Soup with Lime and Cilantro
Slightly adapted from For the Love of Soup

1 Tbsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp chili powder
3 boneless, skinless chicken breast pieces, diced
4 cups low-sodium chicken broth
2 ripe tomatoes, chopped
1 cup fresh or frozen corn kernels
1/4 cup fresh lime juice (I might try cutting this in half the next time I make this)
small bunch fresh cilantro sprigs, tied together with kitchen string
salt and freshly ground pepper
2 Tbsp chopped fresh cilantro

1. In a large saucepan, heat oil over medium heat. Add onion and garlic and saute for 4 minutes. Add chili powder and chicken and saute for 2 minutes longer.
2. Add stock, tomatoes, corn, lime juice, and cilantro sprigs, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove and discard cilantro sprigs. Season with salt and pepper to taste and serve garnished with fresh chopped cilantro.

Last modified: January 10, 2019