Diced chicken and onions swim in a chipotle spiked broth that is then sprinkled with cilantro, avocado and a squeeze of lime. This Chipotle Chicken Lime Soup couldn’t be easier and comes together in just 30 minutes. The perfect pick-me-up on a blustery winter day.
It’s the week before the big game and although my Bears won’t be on the field – just wait until next year! – I’m celebrating with two of my favorite food bloggers to bring you Soup-er Bowl Week. Emily from Jelly Toast, Courtney from Neighborfood and I will be bringing you soup recipes this week so that you have a little something on your menu besides appetizers. You know, to round things out and all. Even better? We also have teamed up with Le Creuset for an amazing giveaway!
This Chipotle Chicken Lime Soup couldn’t be easier and is one of my absolute favorites. Even better? I typically have all of the ingredients necessary on hand. I tore the original recipe that inspired my version from a magazine nearly six years ago. I think I’ve had a chance to perfect it in that time! Diced chicken and onions swim in a chipotle spiked broth that is then sprinkled with cilantro, avocado and a squeeze of lime. This soup is the perfect pick-me-up on a blustery January day like today!
This Le Creuset 9 quart dutch oven is my absolute favorite for making soup for our family of almost six. Even if your family isn’t as large as ours, don’t be tempted to halve this recipe! It freezes beautifully and leftovers are just as amazing as it gives the flavors even more of a chance to mingle together. Plus, what better time to make a large pot of soup than for a crowd gathered to watch the big game?
- 4 tablespoons extra-virgin olive oil
- 2 onions, diced
- 12 cloves garlic, minced
- 8 cups chicken broth
- 6 cups water
- 3 pounds boneless skinless chicken breasts
- 4 chipotle peppers in adobo, finely chopped
- 4 limes
- diced avocado, chopped cilantro and tortilla chips for garnish
- In a large dutch oven, heat oil over medium heat. Add onions and garlic and onions begin to brown.
- Add chicken broth, water, chicken breasts and peppers and bring to a boil. Reduce to a simmer and cook for 15 minutes or until chicken is cooked through.
- Remove chicken to cutting board and cut into bite sized pieces. Return to dutch oven.
- Add the juice of the limes to soup and stir to combine.
- Ladle soup to individual bowls and garnish with diced avocado, chopped cilantro and tortilla chips.
This soup is great on it’s own, but the toppings are what really take it over the top! Fresh cilantro, diced avocado and crushed tortilla chips are the perfect finishing touch.
Ready to make some soup? Here’s your chance! Not only have I given you a great recipe, but I’ve also partnered with my friends and Le Creuset for this great giveaway – a 5-1/2 quart dutch oven in the color of your choice! See the giveaway form below for your chance to enter. Be patient as at times, it takes a bit to load. Good luck!
a Rafflecopter giveaway
Looking for more great soup recipes?
More great soup recipes from Emily and Courtney:
Slow Cooker Pork Ramen | Jelly Toast
Slow Cooker Bacon Cheeseburger Soup | Neighborfood
Asian Vegetable Noodle Soup | Jelly Toast
One Pot Kale, Sweet Potato and Sausage Soup | Neighborfood
I received the 9 quart dutch oven I used in this recipe from Le Creuset but received no further compensation. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.