Mexican lime soup

Contributed by Preston Maring, MD

Mexican lime soup
Loel Solomon is one of the leaders in our national KP Community Benefits program. He has enough energy to light up half of San Leandro. With two little kids, he and his wife are often too busy to cook. He told me I needed to include the cooking time and the number of pans any recipe requires. This week's recipe for a light and fresh soup requires one pan and 30 minutes or less, depending on whether or not someone can help chop. Statistics recently became available that showed the "open" rate of the recipe of the week by the 1,200 or so subscribers from outside of the Oakland Medical Center. On average, the e-mails are opened about 45% of the time, which is evidently a reasonable rate for bulk e-mails. One recipe was opened by more than 50% so I eagerly looked back to see which one it was. Oh well, it was for the Homemade Pizza Crust.

Servings: 6


  • 2 Tbsp olive oil
  • 6 garlic cloves, sliced
  • 6 small, skinless, boneless chicken breasts or thighs (slightly more fat), cut into 1/2" strips
  • 2 tsp dried oregano
  • 1-1/2 tsp ground cumin
  • 8 cups low-salt chicken broth
  • 1/3 cup fresh lime juice
  • Kernels from one ear of corn
  • 2 avocadoes, peeled, pitted and diced
  • 3 tomatoes, chopped
  • 4 green onions, sliced
  • Fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • Lime slices


Heat the oil in a large, heavy soup pot. Add garlic and stir briefly. Add chicken, oregano and cumin. Sprinkle with salt and pepper. Sauté for 4 to 5 minutes. Add broth and lime juice and bring to a simmer. Reduce heat and simmer. After about 3 minutes, add the corn kernels. Simmer 5 more minutes until the chicken is cooked through. Adjust seasonings. Chopped, minced and diced items. Those hungering for carbs may add crushed tortilla chips or cooked rice. This is a great recipe to use for a "leftover" dinner. (Reheat the soup, chop the fresh toppings during the reheat time and eat.)

Nutrition information (per serving)