Mexican Chicken Lime Soup


Everyone has a friend that has “THAT” recipe. You know the one, the recipe that is soooo good that she has to give it out whenever she brings it to a potluck or people don’t leave her alone? All of my friends (and I) absolutely love my friend Kerry’s Tinga recipe. Her tinga is fantastic and everyone should make it at least once.

A while back I combined it with a Mexican soup we already loved.

And all was well in the world.

Mexican chicken lime soup

This soup is great any time of the year and great with your favorite taco toppings as well as tortilla chips.

You can make it with either a whole chicken or leftovers from a previously roasted chicken. One trick I’ve recently learned is to cook chicken breasts and put them in my KitchenAid mixer to “shred” them. It works like a charm! If you go that route, use 2 chicken breasts.

mexican chicken lime soup
Print Recipe
5 from 1 vote

Mexican Chicken Soup with lime

Spicy (but not too much) and flavorful!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main dish
Cuisine: Mexican
Keyword: Mexican soup
Servings: 8 servings
Calories: 150kcal
Author: Donielle Baker


  • 2 Tbsp butter
  • 1 onion diced
  • 8-10 cloves garlic minced
  • 1/2 green cabbage sliced thin
  • 2 chicken breasts shredded (you need 3 cups total)
  • 2 chipotle chiles in adobo sauce
  • 2 Tbsp adobo sauce
  • 1 cup tomato sauce
  • 2 bay leaves
  • 6 cups chicken broth
  • 1 tsp salt to taste
  • 1/2 tsp pepper to taste
  • 2 limes juiced
  • optional toppings sliced avocado, sour cream, chopped fresh cilantro


  • Cook chicken until no longer pink. Shred and set aside.
  • Melt the butter in a large pot and saute the onion and cabbage on medium-low heat until they are wilted. Add the garlic and continue to saute for 1 minute.
  • Blend tomato sauce, chiles, and chile sauce in a food processor or blender until smooth. Add to pot with the veggies.
  • Add chicken broth and bay leaves. Simmer for about 15 minutes.
  • Add lime juice and season to taste. Serve with optional toppings.


If you really like it hot, add up to two more chiles.


Calories: 150kcal | Carbohydrates: 11g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 2018mg | Potassium: 605mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10% | Vitamin C: 52.1% | Calcium: 6% | Iron: 8.6%

Eating for hormone balance doesn’t mean you’re stuck with bland or boring foods! This soup is a fantastic way to up the flavor of your meals while still sticking to fertility diet ideals.

Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker
Donielle Baker
Donielle Baker
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  1. Lesli Cryer

    This sounds fabulous! Where do the last 6 garlic cloves get added?

    • Donielle Baker

      Gah! I missed that didn’t I? Add the garlic in after the onion is translucent and saute for an additional minute before adding other ingredients.

      Thanks for asking – I’ll go update the recipe!

  2. Linda DeLaura

    I made this for dinner tonight. We just got 9 in. of snow overnight and it’s 22 degrees so we needed a nice warm soup. It was delicious. I garnished it with cilantro and used one lime at the end. When I heat up the leftovers, I will add a bit more lime. Thanks!

    • Donielle Baker

      So glad you liked it, thanks for letting me know!

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