Spicy Oaxacan Chicken and Lime Soup

Name: Spicy Oaxacan Chicken and Lime Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Oaxacan
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 3 clove garlic (minced); 1 can diced green chiles; 6 cup chicken broth; 1 can fire-roasted diced tomatoes (undrained); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon chipotle powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 3 cup cooked shredded chicken; 1.5 cup frozen corn kernels; 0.25 cup fresh cilantro (chopped); 0.25 cup lime juice; 0.5 cup corn tortilla strips; 1 avocado (slices)

A light yet flavorful chicken soup with tender shredded chicken, sweet corn, a subtle chile kick, and bright lime, reminiscent of Oaxacan caldo.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Oaxacan
Difficulty: Easy
Cost: $3.43/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, chopped)
3 clove garlic (minced)
1 can diced green chiles
6 cup chicken broth
1 can fire-roasted diced tomatoes (undrained)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.25 teaspoon chipotle powder
0.75 teaspoon salt
0.25 teaspoon black pepper
3 cup cooked shredded chicken
1.5 cup frozen corn kernels
0.25 cup fresh cilantro (chopped)
0.25 cup lime juice
0.5 cup corn tortilla strips
1 avocado (slices)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced green chiles, chicken broth, fire-roasted diced tomatoes, ground cumin, dried oregano, and chipotle powder (if using). Bring the soup to a gentle boil, then reduce heat to a simmer.
Stir in the cooked shredded chicken and frozen corn kernels. Simmer for 10-15 minutes, allowing the flavors to meld. Season generously with salt and black pepper to taste.
Remove the pot from heat and stir in the chopped fresh cilantro and fresh lime juice.
Ladle the soup into bowls. Serve with optional corn tortilla strips or crumbled tortilla chips and avocado slices.

Notes

For an extra boost of flavor, toast dried guajillo chiles and blend them with a little broth before adding to the soup base. Adjust spice levels to your preference.

Nutrition (per serving)

Calories: 290
Protein: 33.5 g
Carbohydrates: 20.8 g
Fat: 8.5 g
Fiber: 5.1 g
Sodium: 1200 mg
Saturated Fat: 2.2 g
Sugar: 5.9 g
Cholesterol: 80 mg