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Mexican chicken and lime soup close up to show shredded chicken, bites of pepper, and the fixings like avocado slices and chips.

Mexican Chicken and Lime Soup

Straight from the Yucatan Peninsula, this Mexican Chicken and Lime Soup is fresh from Ofelia's kitchen! A lemon and lime soup base with shredded chicken and fresh fixings makes this soup so wholesome!

Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Author sherry brubaker


  • 9 cups water
  • 2 lbs chicken tenderloins
  • 1 TBS fresh oregano (use 1/2 tsp if using dried oregano)
  • 1 tsp chicken bullion
  • 1 1/2 tsp salt
  • 10 cloves of garlic
  • 2 chile guajillo*
  • 1 white onion
  • 6 roma tomaotes halved and deseeded
  • 2 bell peppers
  • 3/4 cup lemon juice (about 5/6 lemons)
  • 3 TBS lime juice (about 2/3 limes)


  1. In a large pot, heat water over high heat. Add raw chicken breasts, garlic cloves, oregano, chicken bullion, and salt to the pot and bring to a boil for 15 minutes.

  2. In another pan, heat a little oil over medium heat. Halve the tomatoes and discard the seeds. Chop onion, tomatoes, bell pepper, and chile guajillos in a blender until they are bite sized. Add to the pan and sautee for 5 minutes.

  3. Once the chicken is done cooking, remove from the broth with a slotted spoon, and transfer to a plate. Shred the chicken, and place back in the broth.

  4. Stir in the fried vegetables into the broth. Juice the lemons and limes, making sure to remove pulp and seeds. Add to the soup. Let simmer for 15 minutes. Serve with chips, slices of avocado, wedges of lime, fresh cilantro, and oxaca cheese.

Recipe Notes

*If you cannot find chile guajillo at your local store, you can replace with a mixture of 1 TBS paprika and 1/2 TBS chili powder