Mexican Chicken Lime Soup

 “Mexican Chicken Lime Soup”

~Trim Healthy Mama Friendly~


Mexican Chicken Lime Soup

So jumping into this New Year of 2015 and a Trim Healthy Mama regimen, we have tried some new family dinners and  I have to say this yummy soup has been one of the ALL time favorites! An absolutely scrumptious twist to your ho-hum chicken soup recipe that will liven up any table!

In this hearty chicken soup, Mexican oregano lends an herbal aroma and strong, spicy flavor, which is countered by the fragrant garlic, piquant jalapeño chili and tart lime juice. MORE PLEASE!




  Mexican Chicken Lime Soup


  • 3 or 4 limes
  • 2 bone-in, skin-on chicken breast halves, each about
  • 10 oz.
  • 1 tsp. THM Mineral salt, plus more, to taste (Canadians get it here)
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 1 Tbs. Refined Coconut Oil
  • 1 large white onion, chopped
  • 5 garlic cloves, minced
  • 1 jalapeño chili, seeded and minced
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 1-2 toothpick drops of Young Living Oregano Vitality Essential Oil
  • 1-2 drops of Young Living Lime Vitality Essential Oil
  • 1 Haas avocado, pitted, peeled and diced
  • Sprinkle of queso fresco or mild feta cheese, crumbled



Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

Season the chicken breasts with salt and pepper. In a large saucepan over medium heat, warm the coconut oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice, oregano and lime essential oil, then return the chicken to the pan.

Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008). But perfect for all our Trim Healthy Mama Followers! This recipe would be an ‘S’ meal.





the laundry moms

We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.

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4 comments on “Mexican Chicken Lime Soup

  1. Karena Kersten says:

    This sounds delicious! One question: does the chicken have to be bone-in and skin-on? Is there a reason for it, or just because those cuts are cheaper? Thank you for posting this!

  2. Julie says:

    I can’t see the post or recipe. 🙁 It isn’t displaying, and I’m not sure why. Would you be willing to send it to me? Thanks!

    • Anonymous says:

      I am so intrigued to see this recipe but am not able to view it ! I am able to see all other recipes. Please advise.

    • Barb says:

      I have the same problem as Julie above. I can not see the post or recipe. Can you also send me the recipe? Thank you!

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