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Mexican Lime Soup

This is our take on a traditional soup from the Yucatan region of Mexico. The tang of the limes combines almost magically with spices, garlic, cilantro, and chicken or turkey for a wonderfully flavorful result.


  • 2 tablespoons olive oil
  • 1 green pepper, seeded and diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt, plus additional as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano (Mexican if possible), crushed
  • 1/8 teaspoon ground cinnamon
  • Pinch ground cloves
  • 3 plum tomatoes, peeled, seeded and diced
  • 3 ounces Glace de Poulet Gold® (or Glace de Volaille Gold®) dissolved in 8 cups hot water
  • 3 limes; 1 sliced, other 2 juiced to yield about 1/4 cup
  • 1/2 cup chopped fresh cilantro
  • 3 cups shredded cooked chicken or turkey
  • Ground black pepper
  • 1 avocado, peeled and diced
  • Crushed tortilla chips and crumbled queso fresco for garnish, optional


  1. Warm the oil in a soup pot over medium heat. Add the pepper and onion and cook, stirring occasionally until they are soft but not brown, 3-5 minutes. Add the garlic and 1 teaspoon of salt, along with the cumin, oregano, cinnamon, and cloves and cook, stirring, for another minute.
  2. Add the tomatoes, diluted Glace de Poulet Gold®, sliced lime, and cilantro and simmer for 10 minutes.
  3. Stir in the lime juice and the chicken. Season the soup to taste with pepper and additional salt if needed. Bring the soup back to a simmer, then ladle it into warmed bowls. Top with the avocado and garnish with the crushed tortilla chips and crumbled queso if you like.
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Classic French Stocks and Sauces