Life in Balance

Green Chili & Lime, Chicken Soup

Well, it’s been a while since my last post, so I thought there was no better way to get started again then to share one of my favorite fall soup recipes.

I had this at a friends home and she shared the recipe with me. The lime adds just the right amount of tang. I am including the exact recipe, but I usually leave the corn and the rice out. Experiment for yourself and find out what you like best.

I love this because it is super easy to make and my family loves it.


Green Chili and Lime, Chicken Soup
Servings: 10-12


2 TBL spoons Virgin Olive Oil
1 Medium Onion chopped
4 cloves Garlic minced
80 oz. Chicken Broth
10 oz. can of Rotel Tomatoes, Regular
7 oz. can Diced Green Chilies
4 Boneless Chicken Breasts
2½  C of cooked rice
I bag frozen corn (optional)
¼ C Lime Juice
1½ tsp spoon ground cumin
Salt & Pepper to taste
1 bunch fresh Cilantro, chopped
Fresh Avocados, drizzle with some lime juice to keep green and add taste
1 – 2 C shredded cheddar cheese, can substitute Monterey Jack
1 package Tortilla Strips

1. Clean the chicken breasts, removing any excess fat or sinew material.  Salt and Pepper both sides of he breasts.  Cook in skillet until done.  Set aside to cool.  If your skillet is hot enough you can cook without fat.  After browning on both side add a bit of chicken broth and steam meat to complete cooking. 

2. Prepare and cook rice according to rice directions.  Shred chicken.

3. In the same skillet you cooked the chicken breasts, add onions and cook to a tender state.  When onions have cooked add garlic and cook for another 2 – 3 minutes.  Cooking the onions in the same skillet will also deglaze the skillet and add flavor to the onions.

4. In a large pot add the broth, shredded chicken, Rotel tomatoes, diced green chilies, spices, corn, rice, and salt and pepper to taste.

5. Bring to a boil and simmer for about 10 minutes. Before serving add Lime Juice.

6. Put cilantro in  bottom of serving bowl, add soup and then let guests garnish as they wish with cheese, avocados, and tortilla strips.

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