Spicy Chicken Lime Soup

Name: Spicy Chicken Lime Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 jalapeño, seeded and diced; 2 roasted hatch green chiles, diced; 2 boneless skinless chicken breasts, diced; 1/2 pound chorizo sausage, chopped; 2 cloves garlic, minced; 2 (14 ounce) cans Mexican stewed tomatoes; 1 (15 ounce) can black beans, drained and rinsed; 1/2 cup frozen corn kernels; 2 (32 ounce) containers chicken stock; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 lime, juiced; 1/2 cup fresh cilantro, diced

Recipe GLPRe091a51e083a17

Mexican

Soup

60 min

497 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant, warming soup featuring tender diced chicken, smoky chorizo, roasted hatch green chiles, and a bright lime finish. Black beans, corn, and Mexican tomatoes create a hearty base, while jalapeño and chili powder add layers of spice and depth. This gluten-free, dairy-free dish is perfect for lunch or dinner and comes together in about an hour.

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Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 jalapeño, seeded and diced

2 roasted hatch green chiles, diced

2 boneless skinless chicken breasts, diced

1/2 pound chorizo sausage, chopped

2 cloves garlic, minced

2 (14 ounce) cans Mexican stewed tomatoes

1 (15 ounce) can black beans, drained and rinsed

1/2 cup frozen corn kernels

2 (32 ounce) containers chicken stock

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 lime, juiced

1/2 cup fresh cilantro, diced

Directions

Heat olive oil in a large soup pot over medium heat. Once the oil is hot, add the diced onion and jalapeño, stirring occasionally until the vegetables become soft and fragrant, about 3-4 minutes.
Add the diced hatch green chiles, diced chicken breasts, and chopped chorizo sausage to the pot. Cook, stirring frequently, until the chicken is no longer pink on the outside and begins to cook through, approximately 5-7 minutes.
Stir in the minced garlic and cook for about 30 seconds, allowing the garlic to become fragrant.
Add the Mexican stewed tomatoes, drained black beans, frozen corn kernels, and one container of chicken stock to the pot. Stir well to combine all ingredients.
Pour in the second container of chicken stock, or adjust the amount to reach your desired soup consistency. Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to medium-low and allow the soup to simmer for 30 minutes, stirring occasionally. This simmering time ensures the chicken cooks through completely to a safe internal temperature of 165°F.
Stir in the chili powder, smoked paprika, fresh lime juice, and most of the diced cilantro, reserving a small handful for garnish.
Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Ladle the soup into large bowls and garnish generously with the remaining fresh cilantro. Serve immediately with lime wedges on the side if desired.

Comments

Grocery List Plus Editorial Staff4.25

Hatch green chiles are the dealbreaker here—they're seasonal (late summer through fall) and scarce in Charlotte outside that window, forcing a specialty grocer or online order when they're not in season. The rest of the ingredients are straightforward at Harris Teeter or Kroger, and at roughly $1.50 to $2.00 per serving, the cost is solid for a crowd-feeding soup. The 60-minute time is honest for simmering, though add 10 minutes if you're roasting the hatch chile yourself rather than buying it pre-roasted. This is a weeknight winner when Hatches are available (September through October locally), reheats beautifully, and feeds a family with zero fussiness—just one pot and patient simmering.