Mexican-Style Chicken and Lime Soup


Slow Cooker Mexican-Style Chicken and Lime Soup Recipes


  • Chicken Stock or chicken broth-2 quarts
  • Boneless, skinless chicken breast, cubed-11⁄2 pounds
  • Tomatoes, peeled, seeded, chopped-2
  • Whole kernel corn, diced zucchini-1 cup each
  • Chopped onion, green bell pepper-1⁄2 cup each
  • Chopped cilantro, lime juice-1/4 cup each
  • Salt and pepper, as required
  • Corn tortillas (6-inch), each cut into 10 wedges-4 each
  • Vegetable cooking spray
  • Thin lime slices, as garnish


  1. Combine broth, chicken, and vegetables in 6-quart slow cooker;
  2. Cover and cook on low 6 to 8 hours, stirring in cilantro and lime juice during last 30 minutes.
  3. Add Salt and pepper, as required
  4. Spray tortillas lightly with cooking spray and toss; cook in lightly greased large skillet over medium heat until browned and crisp, for about 5 minutes.
  5. Add tortilla wedges to soup bowls; ladle soup over. Float lime slices on top of soup.