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Abuelo's Cilantro Lime Soup Recipe

Warm up on chilly evenings with Abuelo's secret recipe! This vibrant cilantro lime chicken soup is a spicy, savory delight. Perfect for cold winter days, this copycat recipe is bursting with fresh flavors and will quickly become a family favorite. Easy to follow instructions and a guaranteed crowd-pleaser.

Prep Time 20 mins
Cook Time 120 mins
Calories 362.7 kcal
Protein 56g
Rating 5.0 (1 Reviews)
Abuelo's Cilantro Lime Soup 85

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Abuelo's Cilantro Lime Soup

  • 1 (3-4 lb) whole chicken
  • 8 cups water
  • 3 chicken bouillon cubes
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 (14.5 oz) can diced tomatoes
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1-2 serrano chilies, finely chopped
  • 1 (15 oz) can whole kernel corn
  • 6 cups reserved chicken broth
  • 1 (15 oz) can hominy
  • juice of 2 limes
  • 1 cup chopped fresh cilantro

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How to Make Abuelo's Cilantro Lime Soup

  1. **Prepare the Chicken:** Remove skin and wings from 1 (3-4 lb) whole chicken.
  2. Place chicken in a large pot. Cover with 8 cups of water and add 2 chicken bouillon cubes.
  3. Bring to a boil, then reduce heat to medium-low and simmer for 1-1.5 hours, or until chicken is cooked through.
  4. Remove chicken from pot and let cool completely.
  5. Once cool, shred chicken meat and discard bones and skin. Set aside about 2 cups of shredded chicken.
  6. **Sauté Aromatics:** Heat 2 tablespoons of canola oil in a large pot or Dutch oven over medium heat.
  7. Add 1 medium onion (chopped), 1 (14.5 oz) can diced tomatoes (undrained), 4 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon salt, and 1-2 serrano chilies (finely chopped, adjust to taste). Sauté until onions are translucent, about 5-7 minutes.
  8. **Combine Soup Ingredients:** Stir in 1 (15 oz) can whole kernel corn (drained), 2 cups shredded chicken, 6 cups of reserved chicken broth, 1 more chicken bouillon cube, and 1 (15 oz) can hominy (drained).
  9. Bring to a boil, then reduce heat and simmer for 15 minutes.
  10. **Finish & Serve:** Stir in the juice of 2 limes. Remove from heat and stir in 1 cup of chopped fresh cilantro.
  11. Serve hot. Garnish with extra cilantro and a lime wedge, if desired.

Nutrition Information (Approximate per serving)

Sodium

56 g

Sugar

18g

Fat

27g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes The Americas Mexican Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Vegetables American Southwestern United States Dinner Party Dietary Spicy Inexpensive Corn Peppers Taste Mood Presentation Served Hot 4 Hours Or Less