Creamy Chicken & Lime Soup
I heard somewhere that soups are ‘Salads for Winter’ and if your like me, I find it super hard at every meal time to pack down leafy greens when its freezing cold outside. Living in Muskoka Ontario, I’m 100% positive that we still have a few more weeks of chilly weather (insert sad face) before you are the first one to brave the first annual May homage dip into the cottage lake.
Don’t get me wrong, I love a great salad, but its hard sometimes when the weather is cold and snowy to get inspired by them. I follow Rachel from Clean Food Crush on Instagram and she has the most amazing recipes that are so simple and easy to make and more importantly, taste delicious. Like me she is a busy mom of lots of kids and believes in healthy clean eating. I’m completely inspired by her amazing content. Thank you Rachel!
This was such an easy soup to make and my whole family loved it! So much so that it inspired me to bring it into the office and the entire staff had Creamy Chicken & Lime Soup for lunch, which they were obsessed with. The warmth of the tomatoes and chicken is fantastic and so filling for those winter months. Topped off with avocado, cilantro and lime, you feel like you’re on a Mexican beach, minus the margarita (ok, so I’m not perfect) but seriously who doesn’t love a great margarita once in a while, everything in moderation right?
1.5 lbs boneless skinless chicken thighs, or breasts
1 Tbsp olive oil, or ghee
1 small red or yellow onion, diced
3 fresh garlic cloves, chopped or pressed
3 carrots, peeled and sliced
3 celery stalks, sliced
1 fresh lime juiced
1-2 jalapeños (depending on your heat preference), seeded and sliced
1 (14.5oz) jar fire roasted tomatoes
2.5 cups chicken broth, homemade or low sodium
1 can unsweetened coconut milk
sea salt and fresh ground black pepper, to taste
a handful of fresh parsley or cilantro, chopped to garnish
1 small avocado, sliced
sliced or diced fresh jalapenos
fresh lime slices
Heat oil in a large stockpot over medium-high heat.
Add in onions, garlic, carrots, celery, and sauté for about 5 minutes.
Stir in tomatoes, broth, jalapeño, lime juice, and chicken.
Bring to a boil, then lower the heat to low, cover, and simmer until chicken is cooked through about 20 minutes.
Remove your pot from the heat, take the cooked chicken out of the pot, then set the chicken onto a cutting board.
Add coconut milk into your soup pot.
Blend the soup until creamy with an immersion blender, or carefully work in small batches using a conventional blender.
Shred your chicken breast and return it to the soup pot, then stir well to combine everything.
Season with sea salt and pepper to taste if desired.
Ladle your soup into bowls then add toppings of choice.
Enjoy while hot!