This Cilantro Lime Chicken Soup is fresh, comforting and full of delicious flavors. It’s easy to make in the slow cooker (or on the stovetop) for a easy lunch or dinner any time of year.
Slow Cooker Cilantro Lime Chicken Soup
I had all the ingredients to make this chicken soup so into the slow cooker it went and it was ready just in time for dinner! It’s low-carb and gluten-free, but still hearty and satisfying.
This easy soup is light, zesty, and packed with flavor. With just a few fresh ingredients and a dump-and-go method, it’s a weeknight hero and a total meal prep favorite.
Serve it over brown or white rice to make even heartier. I love it topped with diced avocado, sour cream, cheese and crushed tortilla chips sometimes too!
Ingredients You’ll Need
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Olive oil – You can use any neutral cooking oil you’d like.
- Onion, celery, and garlic – chop the onion and celery. Use fresh or jarred minced garlic
- Chicken breasts – boneless and skinless. You can also use boneless, skinless chicken thighs.
- Chicken broth – I used low sodium broth. You can also use vegetable broth.
- Diced tomatoes with chilies – If you prefer “no heat”, just substitute a can of plain diced tomatoes instead.
- Oregano & cumin – I use dried spices. Another alternative to the cumin and oregano is to use 1 tablespoon of taco seasoning instead.
- Lime juice – I love fresh lime juice but bottled will work as well
- Fresh cilantro – chopped and stems removed.
How to Make this Cilantro Lime Chicken Soup
Add the oil to the bottom of the slow cooker and place onion, celery, garlic in next.
Place chicken on top of the veggies.
Pour the broth, canned tomatoes with liquid, and sprinkle with oregano and cumin and stir to combine.
Place the lid on the slow cooker and cook on high for 4-6 hours.
After cooking, remove chicken, place on a plate or shallow bowl and shred with two forks. Then return to the slow cooker.
Add cilantro and lime juice and stir to combine.
Can I make this soup on the stovetop?
Yep—just sauté the veggies first, then simmer everything together in a big pot for about 30–40 minutes until the chicken is cooked through.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze for up to 2 months.
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Cilantro Lime Chicken Soup in the Slow Cooker or Stovetop
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 stalks celery sliced
- 4 cloves garlic minced
- 1 pound chicken breasts boneless, skinless
- 6 cups chicken broth
- 1 can diced tomatoes with chilies
- 1 tablespoon oregano
- 1 teaspoon cumin
- 2 tablespoons lime juice or juice of a whole lime
- 1 cup fresh cilantro chopped
- 1 avocado optional topping
Instructions
- Add oil, onion, celery, garlic to the bottom of the slow cooker1 tablespoon olive oil, 1 medium onion, 2 stalks celery, 4 cloves garlic
- Place chicken on top.1 pound chicken breasts
- Add the broth, canned tomatoes, oregano and cumin.6 cups chicken broth, 1 can diced tomatoes with chilies, 1 tablespoon oregano, 1 teaspoon cumin
- Cook on high for 4-6 hours.
- Remove chicken from the broth and shred with two forks.
- Return shredded chicken to the broth.
- Add cilantro and lime juice and stir to combine.2 tablespoons lime juice, 1 cup fresh cilantro
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
John
Title: A Recipe for Disaster!
I recently tried this chicken soup recipe, and I can confidently say it was one of the worst cooking experiences I’ve ever had. The instructions were not only vague but also downright dangerous.
First off, the recipe suggested cooking the soup for an hour on high. I assumed medium heat would be safe, but they said cook on high for an hour and it quickly turned into a scorching mess! The pot burnt to a crisp, and I ended up spending more time scraping the bottom than actually enjoying a warm bowl of soup.
Additionally, the ingredient list was lacking detail. The seasoning instructions were just as confusing, leaving me with a bland broth that was more water than soup.
Overall, this recipe was a complete letdown. If you value your cookware and your sanity, steer clear of this chicken soup disaster!
Beth
Made this today for the first time and it’s really good. I did add sliced raw jalapeño to the onions/garlic/celery to be sautéed, and I definitely added salt as the broth needed it. Next time I’ll be sure to have avacado on hand as well as some shredded Monterey Jack cheese for toppings!
Miz Helen
Congratulations!
Your post is featured on The Top Ten for Full Plate Thursday this week! Hope you have a great week and thanks so much for sharing with us.
Come Back Soon!
Miz Helen
Lisa J O'Driscoll
I love cilantro and this looks so good that I’ve pinned it to make soon ! Thanks for sharing your recipe with us at Share The Wealth Sunday!
Jacqueline (PiperCooks)
Looks perfect for my chilly weather right now! Nice recipe!
Kelly
Sherri- Thank you so much for sharing at our Friday Favorites Linky Party! You’re my feature pick for this week. I’m excited to make this delicious looking soup! http://underatexassky.com/friday-favorites-linky-party-week-357
Blessings! – Kelly
Jann Olson
It’s freezing here today! Wish I had a big pot of this on the stove. I love cilantro and lime! Thanks for sharing the recipe with SYC.
hugs,
Jann
April J Harris
7 degrees is a chilly start, but your Cilantro Lime Chicken Soup is the perfect, wholesome way to warm up, Sherry! Scheduled to pin. Thank you for sharing with us at Hearth and Soul!