Chicken and Lime Soup

Ingredients

• 15 mlolive oil
• 2 stickscelery, chopped
• 1 mediumonion, chopped
• 592 ml (2 cans, 10 fluid ounces each)chicken broth
• 355 ml (1 can, 12 fluid ounces)sweetcorn
• 541 ml (1 can, 18.3 fluid ounces)stewed or diced tomatoes
• 2 clovesgarlic, minced
• 140 g (1 cup)leftover or rotisserie chicken, shredded into bite-sized pieces
• Juice of 1 limelime juice
• 1 handfulfresh coriander, chopped
• To tastesalt and pepper
• Optionalsoured cream
• Optionalfresh avocado slices

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a pan over a medium heat. Chop the onion and celery, add them to the pan and cook for about 5 minutes, until they have softened a little.

2. 2

   Add the soup ingredients

   Stir in the chicken broth, sweetcorn, tomatoes, garlic, shredded chicken and lime juice.

3. 3

   Simmer the soup

   Raise the heat to medium-high. Just before the soup reaches a boil, turn the heat down to medium-low and simmer for about 5 minutes.

4. 4

   Add the coriander

   While the soup simmers, chop the coriander. Stir it into the soup and simmer for a further 5 minutes.

5. 5

   Season and serve

   Season with salt and pepper, then serve straight away. Add a dollop of soured cream and avocado slices if you like.

What is chicken and lime soup?

This is a quick, broth-based soup with chicken, sweetcorn, tomatoes and fresh lime. Its Mexican-inspired flavours come from the combination of citrus, coriander and a savoury tomato broth.

The recipe is especially practical when you have cooked chicken to use up. Adding it to the simmering soup warms it through without needing to cook raw chicken from scratch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 17g protein, 27g carbs, 9g fat.

The sweetcorn and tomatoes provide much of the carbohydrate, while the chicken contributes most of the protein. Olive oil and optional soured cream or avocado add fat; serving with plenty of soup and a modest portion of bread or tortillas can help balance the plate.

Why the ingredients work

Aromatic base: onion and celery soften first in olive oil, giving the broth a savoury starting point. Garlic joins later, along with the canned ingredients and chicken.

Bright finish: lime juice brings a sharp note to the tomatoes and broth, while fresh coriander adds a leafy finish. Use tomatoes with herbs if you want the flavour already built into the can.

Getting the simmer right

Gentle heat: once the ingredients are combined, bring the pan close to a boil, then lower the heat to medium-low. A steady simmer heats the soup without making it boil hard.

Two stages: simmer for about 5 minutes before adding the coriander, then continue for another 5 minutes. This gives the chicken time to warm through and the flavours to mingle.

Texture and doneness

Vegetables: cook the onion and celery for about 5 minutes at the start, until they begin to soften. They need not brown for this soup.

Chicken: since the recipe uses cooked chicken, the aim is to heat it through during the simmer rather than cook it from raw. Keep the pieces bite-sized so they are easy to eat from a spoon.

Timing and preparation

Ready quickly: the stated total time is 25 minutes, including the initial 5-minute vegetable cook and the two 5-minute simmering stages. Chop the onion and celery while the oil heats to keep things moving.

Prep ahead: shred the chicken and chop the garlic and coriander before starting. Add the coriander only during the final simmer, as directed.

What to serve with it

Toppings: soured cream gives each bowl a cool, creamy contrast, while fresh avocado adds a soft texture. Both are optional, so the soup can also be served as it is.

On the side: serve with bread or warm tortillas if you would like something to help make the broth into a more substantial meal. Keep extra lime wedges nearby for anyone who wants more citrus.

Recipe notes & tips

• Use a large pan so you can stir the canned ingredients in without splashing.
• Drain the sweetcorn if the can contains excess liquid.
• Shred the cooked chicken into bite-sized pieces for even warming.
• Taste the broth before adding salt, as the chicken broth may already be seasoned.
• Add the soured cream and avocado to individual bowls just before serving.

Variations

• More lime: serve with extra lime wedges for a sharper, more citrusy bowl.
• Herby tomatoes: use stewed tomatoes with Italian herbs, as suggested in the recipe.
• Extra vegetables: add chopped courgette with the broth and simmer until tender.
• Spicy bowl: add chopped fresh chilli when you add the garlic.
• Creamy topping: finish each portion with soured cream and avocado, or use just one of them.

Common mistakes to avoid

• Browning the vegetables: the recipe calls for softening, not browning; keep the heat at medium.
• Boiling hard: lower the heat just before the soup boils so it simmers gently.
• Adding coriander too early: stir it in after the first 5-minute simmer, then cook for another 5 minutes.
• Over-salting: taste the broth before seasoning because canned broth can be salty.
• Using large chicken pieces: shred the cooked chicken into bite-sized pieces so it warms evenly.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until steaming hot, and add soured cream or avocado only when serving.

Frequently asked questions