Mexican Lime Chicken Soup


Total Time: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 4 servings
Level: Intermediate

4 servings

Mexican Lime Chicken Soup


  • 4 organic chicken breasts
  • 1 medium head of cauliflower, chopped
  • 4 cups organic chicken broth
  • 4 cups water
  • 1 teaspoon Himalayan salt
  • 1 teaspoon Black pepper
  • 1/2 teaspoon cumin
  • 1 Tablespoon chipotle powder (or less if you don't like heat)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 cup of sliced bell peppers
  • 2 jalapeños, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 cup frozen corn kernels
  • 1/4 cup fresh cilantro
  • 1 tablespoon green onions, chopped
  • 1/2 cup shredded cheese
  • Icelandic yogurt or Greek yogurt
  • 2 Limes, cut into wedges


  1. Preheat the oven to 400 degrees.
  2. Place the chicken on a baking tray and roast for 20-30 minutes.
  3. When cooked, remove from oven, shred, and set aside.
  4. Add the cauliflower, broth, and water to a large stockpot; boil until cauliflower is fork-tender.
  5. Add the salt, pepper, cumin, and chipotle powder to the pot..
  6. Use an immersion blender to puree the cauliflower until completely smooth (it should not be grainy).
  7. Add the onion, garlic, bell peppers, jalapeños, and cherry tomatoes to the broth, bring to a boil.
  8. Once boiling, add the shredded chicken and frozen corn, reduce heat and simmer for 15 minutes.
  9. Ladle soup into bowls, top with cheese, cilantro, green onions, a dollop of yogurt, and fresh lime juice.
Not pictured: Limes, Chicken, Cheese, Yogurt

Not pictured: Limes, Chicken, Cheese, Yogurt