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Chili Lime Soup

Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 1 yellow onion, diced
 2 tbsp tomato paste (in the tube)
 1 can (14.5) diced tomatoes
 2 pasilla or poblano peppers
 1 large jalapeño (or 2 small)
 2 cans Rotel (Lime & Cilantro version if available)
 1 rotisserie chicken, picked and cut into bite sized chunks (omit for vegan/vegetarian option)
 12 cups (3 x 32 oz boxes) chicken broth
 4 medium-sized limes, juiced
 2 tbsp avocado or olive oil
 2 bunches of cilantro, stems discarded
 2 tbsp cumin
 2 tbsp coriander
 sliced avocado, more cilantro and lime wedges to serve

Add avocado oil, onions and peppers to a large pot or dutch oven over medium/high heat. Sauté until onions are soft and translucent.


Add tomato paste, tomatoes, Rotel, lime juice, cilantro, cumin and coriander. Cook for 2-3 minutes.


Pour in chicken broth, and mix to combine.


Allow to simmer for about 20 minutes.


Pour into bowls, and add chicken to each.

I recommend storing the chicken separately rather than adding to the large pot so it doesn't break down.


Top with sliced avocado and more cilantro. Enjoy!

Nutrition Facts

Servings 8