Cilantro Lime Chicken Soup

5 / 5 (1 review) No Comments


This Cilantro Lime Chicken Soup was inspired by one of our popular freezer meals, Cilantro Lime Chicken! In fact I used a portion of the chicken from this freezer meal to make my soup. The cool things is that you can make the Cilantro Lime Chicken and serve it one night and then the next night make this Cilantro Lime Chicken Soup with the left over chicken! Woot!

To make this TERRAfit-friendly, skip the sour cream and tortilla chips.


Cilantro Lime Chicken Soup

5 / 5 (1 review)
Prep Time: 30 min | Cook Time: 4-8 hrs
Yield: 4-5 quarts | Serves: 8-10


  • For the Chicken:

  • 6 boneless skinless chicken breast
  • Juice from 2 limes
  • 1 cup or 1 bunch fresh cilantro, chopped
  • 1 (16 oz) bag frozen corn or 1 can
  • 2 garlic cloves, minced
  • 1/2 red onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 tsp cumin salt and pepper to taste
  • For the Soup:

  • 1 Cup onion chopped
  • 1 bunch of cilantro chopped
  • 1/2 small Jalapeno Pepper (Add more if you like it spicy)
  • 2 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Garlic minced
  • 1 Lime
  • 2 1/2 Cups Zucchini cut bite size (2 small)
  • 12 Cups chicken broth
  • To Garnish:

  • Sour Cream
  • Tortilla Chips
  • Cilantro
  • Cheese


  1. 1. Place all ingredients for Chicken in the crock pot. Cook on low for 8 hours (or high for 4 hours). Shred chicken after it has cooked.
  2. 2. Add oil to a saute pan. Over medium heat saute onion, pepper and garlic for 3 minutes.
  3. 3. Add cilantro and zucchini to the pan and saute for 1-2 minutes.
  4. 4. Squeeze lime over the vegetables and saute another 5 minutes.
  5. 5. Meanwhile prepare your chicken stock in a large stock pan.
  6. 6. Add vegetable mix and half of the chicken mixture to the broth and stir. Reserve the other half of the chicken mixture to make chicken tacos.
  7. 7. Serve with tortilla chips, sour cream, cilantro and cheese if desired.
Meal Type: Main Dish, Clean Eating
Categories: Healthy

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