Mexican “Chicken” Lime Soup

I used Quorn Tenders instead of chicken in this soup, along with vegetarian “chicken” broth. Since I left out the chiles and adobo sauce, I figured the soup might need something to fill up that space, so I used 1 can of black beans (that I drained and rinsed). Man, was this soup good! We all liked it, and my 8 year old had 3 bowls of it! Don’t leave off the cilantro or the avocado, they really add a lot. Good soup!

rating: 9.5

Mexican Chicken Lime Soup

serves 6
time needed: 30 min.


2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces- I used 1 bag of Quorn Tenders
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce- I omitted
6 cups chicken broth- I used vegetarian “chicken” broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips


In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

photo (4)



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