I’ve been into soups and desserts lately — they balance each other out, right?
Soup is one of my favorite comfort foods: simple to make, satisfying, and perfect for chilly days. This chicken lime soup stands out because fresh lime juice brightens the broth, and the avocado topping adds a creamy finish. I love serving it with tortilla strips, cilantro, diced tomatoes, and a dollop of sour cream — the sour cream really brings everything together. The toppings are delightful, but the soup itself is just as good.
Orzo, a small rice-shaped pasta, works wonderfully in this soup. It adds body without weighing the broth down. The chicken is quickly sautéed with garlic for savory flavor, while carrots and zucchini add color and freshness.
This recipe is hearty and bright at once — carrots and zucchini keep it light, and the lime gives it a refreshing finish. It’s a great weekday meal that also works well for a crowd.
Print Recipe
Chicken Lime Soup
Ingredients
- 2 tablespoons canola oil
- 1 1/2 pounds 2-3 large chicken breasts cut into 1/2 inch thick strips
- 6 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 9 cups chicken broth
- 1 cup dried orzo pasta
- 1 cup carrots, sliced
- 1 cup zucchini, chopped
- 1/4 cup fresh lime juice
For the Toppings:
- Avocado
- Cilantro
- Sour cream
- Tortilla strips
- Tomatoes
Instructions
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Heat the oil in a large pot over medium-high heat. Add the chicken and sauté with the garlic, oregano, salt, and pepper until browned on all sides, about 4–5 minutes.
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Pour in the chicken broth, then add the orzo and sliced carrots. Bring to a simmer and cook about 5 minutes. Add the chopped zucchini and continue cooking until the orzo and carrots are tender, about 3 more minutes. Stir in the fresh lime juice. Serve hot with avocado, cilantro, sour cream, tortilla strips, and diced tomatoes on top.
Recipe Source: Shawn Zenger
Nutrition facts does not include toppings