Photo by Jennifer Rice

Chicken Cabbage and Lime Soup

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4 - 6 servings

It's that time of the year again .... to get your soup groove on! I swear as soon as September rolls around I'm all over soups, stews and anything roasted.

The fact that I live in southern Spain makes this a bit odd as it's still crazy hot here.  Seems the North American in me must run pretty deep because September rolls in and my crock pot makes an appearance.

This chicken cabbage and lime soup can also be made in the slow cooker and still turns out fabulous.

Cabbage is by far one of the easiest and healthiest vegetables to cook with it, it's amazing for weight management. I use chicken thighs in this recipe because the meat doesn't get dry but chicken breasts work well also.

This soup can also be made vegetarian by using a good vegetable stock and replacing the chicken with extra mushrooms or tofu. Make sure you are using a good quality broth in your soups.



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  1. Cook the onion, mushrooms, jalapeños, garlic and cumin in olive oil over medium heat for about 5 minutes until tender. Chicken Cabbage Lime Soup
  2. Add the chicken, broth, oregano and 1/2 teaspoon chili powder to a large pot and bring to a boil, reduce heat, cover and simmer for 45 minutes.
  3. After 45 minutes, using 2 forks shred the chicken and add the cabbage and lime juice. Place lid back on pot and simmer for another 15 minutes.
  4. Garnish with avocado, chili, cilantro and lime wedges.
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