We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the chicken in a large pot with water, salt, black pepper, and dried thyme. Bring to a gentle simmer and cook low and slow until the chicken is fully cooked and the broth is rich and flavorful.
Heat a separate large pan and sauté onions, carrots, celery, and garlic with a pinch of salt until softened and fragrant.
Remove the cooked chicken from the broth and shred the meat. Set it aside.
Pour the hot chicken broth directly into the pan with the sautéed vegetables and stir to combine.
Add the shredded chicken and corn into the vegetable and broth mixture and let everything simmer together for a few minutes so the flavors meld.
Turn off the heat and stir in fresh lime juice and chopped cilantro.
Serve hot and top with extra fresh cilantro and sliced avocado.
Want to keep this recipe for later? We can email it to you!
For a more intense lime flavor, add lime zest along with the juice.
If you prefer a spicier soup, add a pinch of red pepper flakes during the sautéing of vegetables.
Can I use boneless chicken instead?
Yes, boneless chicken can be used, but bone-in chicken adds more flavor to the broth.
Can I make this soup in advance?
Yes, the soup can be made a day ahead and reheated. The flavors will deepen overnight.
What can I use instead of cilantro?
If you don't like cilantro, parsley can be used as a substitute.
Can I freeze the soup?
Yes, this soup freezes well. Just leave out the avocado and cilantro topping until serving.
How can I make the soup thicker?
To thicken the soup, you can add a slurry of cornstarch and water during the simmering stage.
