Every fall I fall into the same soup rut: creamy, heavy, and a little brown. This cilantro lime chicken soup is the opposite. It’s light, fresh, and comforting, with a mild flavor that’s cozy without being spicy or filling you up too much.
The secret is our Persian Lime Olive Oil. I cook the onion and jalapeño in it, and then I finish each bowl with an extra drizzle. It adds a bright, fragrant lime note from the very first step, so the soup tastes like lime all the way through, not just from the squeeze at the end.
It’s also one of the easiest weeknight dinners. Start the rice cooker, chop an onion and a jalapeño, grab a rotisserie chicken, and toss everything in one pot. That’s really all there is to it.
Why You’ll Love It
- Mild and comforting. The jalapeño and taco seasoning give it flavor without much heat, so it works for the whole table.
- A fresh change from fall soups. It’s lighter than the usual creamy or hearty options, but still warm and satisfying.
- Easy on a weeknight. Minimal chopping, a store-bought rotisserie chicken, and one pot.
- Customizable. Top it with avocado, extra cilantro, and a drizzle of olive oil, or add whatever you like.
Storing Leftovers
Store the rice and the soup in separate containers in the fridge. If the rice sits in the broth, it soaks up the liquid and turns mushy. When you’re ready to eat, reheat the soup and pour it over the rice. Add the avocado and a fresh drizzle of olive oil right before serving.
A Few Tips
- Want it spicier? Leave the jalapeño seeds in or add a pinch of red pepper flakes.
- Want it milder? Use canned green chiles instead of fresh jalapeño.
- Short on time? Pre-chopped onion and bagged shredded rotisserie chicken make this even faster.
Persian Lime Olive Oil also works on grilled chicken and fish, roasted vegetables, rice, and fruit salads. Stop by the shop and ask for a tasting to try it for yourself! 🍋🟩
Cilantro Lime Chicken Soup with Persian Lime Olive Oil
A mild, comforting fall soup made with rotisserie chicken, cilantro, and lime, cooked in Persian Lime Olive Oil and served over rice with avocado. It's light, fresh, and easy enough for a weeknight.
Ingredients
- 2 to 3 tbsp Persian Lime Olive Oil, for cooking
- ½ white or yellow onion, diced
- 1 jalapeño, diced (or 1 small can diced green chiles for even milder heat)
- 3 cloves garlic, minced
- 1 to 2 tbsp taco seasoning blend (I used Basik’s)
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 bunch fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
For serving:
- 2 cups cooked rice
- 2 avocados, diced or sliced
- Extra chopped cilantro
- A drizzle of Persian Lime Olive Oil
Instructions
- Start the rice in the rice cooker.
- Heat the Persian Lime Olive Oil in a large pot over medium heat. Add the onion and jalapeño and cook until soft, about 5 minutes.
- Stir in the garlic and taco seasoning and cook for 1 minute, until fragrant.
- Pour in the broth and bring to a simmer.
- Add the shredded chicken and simmer about 10 minutes to heat through.
- Stir in the cilantro and lime juice. Season with salt and pepper to taste.
- Scoop rice into bowls, ladle the soup over the top, and finish with avocado, extra cilantro, and a drizzle of Persian Lime Olive Oil.
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