Real Recipes From Real Home Cooks ®

xochitl - chicken and lime soup

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

I had this delicious soup at a local restaurant recently. I had no idea how to pronounce the name - the server said it's "So-chee". Without some of the garnishes, this is also very WW friendly - low points!

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For xochitl - chicken and lime soup

  • 1 Tbsp
    olive oil
  • 1 c
    onion, chopped
  • 3
    celery ribs, sliced
  • 4 clove
    garlic, minced or grated
  • 1
    jalapeño, seeded and chopped (can use poblano instead)
  • 12 oz
    chicken breast
  • 1
    carrot, sliced (or equivalent amount of baby carrots)
  • 2 can
    tomatoes with chiles (10 ounce cans)
  • 2 tsp
    mexican oregano or epazote, if available
  • 1 Tbsp
  • 6 c
    good quality chicken broth or stock
  • 1 sm
    zucchini, sliced
  • 2
    limes - juice of 1 and 1 to slice for garnish
  • 1/4 c
    cilantro, chopped
  • 1
    avocado, diced
  • 2
    green onions, chopped white and green
  • tortilla chips, crushed, for garnish
  • sour cream, for garnish
  • shredded cheese, for garnish

How To Make xochitl - chicken and lime soup

  • 1
    Heat olive oil in a large soup pot. (I used chili infused olive oil.) Add the onion, celery, pepper, and carrot - cook over medium heat for about 5 minutes, or until the onions are soft and translucent. Add garlic and cook for one more minute.
  • 2
    Add the chicken breast, broth, diced tomatoes with chiles, oregano, and cumin to the pot. Cover pot, turn the heat up to high, and bring to a boil. Then, turn the heat down and let the pot simmer for 45 minutes.
  • 3
    After simmering for 45 minutes, add the zucchini slices. Remove the chicken from the pot and shred the meat. Return the shredded meat to the pot. Squeeze the juice of one of the limes into the soup - about 2-3 tablespoons of juice. Zucchini should be cooked by still firm. Add salt and pepper to taste.
  • 4
    Stir the chopped cilantro and green onions into the soup. Add some chopped avocado to each bowl then ladle in the soup. Other garnishes may be at the table and added as desired.