Cilantro-Lime Chicken Soup with Yogurt

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • ¼ teaspoon sea salt
  • 1 bay leaf
  • 1 pound cooked chicken (leftovers work great here)
  • 4 small to medium golden potatoes, diced
  • ½ cup red quinoa
  • 5 cups chicken stock
  • ½ cup peas
  • 1½ cups fresh cilantro
  • 1 serrano pepper, minced
  • 1 lime, juiced
  • Greek yogurt, about 2 tablespoons per bowl
  • for garnish:
  • avocado slices
  • chopped scallions
  • cilantro
  1. In a large pot, heat the oil over medium-high heat. Add the onion and red bell pepper. Cook until onions are translucent, about 5-7 minutes. Add in the garlic, cumin, sea salt, and the bay leaf. Stir to combine.
  2. Add in the chicken, potatoes, quinoa, and five cups of stock. Bring to a boil, then reduce heat to simmer.
  3. Simmer for 20 minutes, until quinoa is cooked through. Remove ½ cup of hot soup broth. Stir in the pears.
  4. In a blender, combine the hot broth with the cilantro and serrano pepper. Blend until cilantro is chopped. Remove from heat and stir in cilantro mixture and the lime juice. Top bowls of steaming soup with Greek yogurt; stir it in for a creamy presentation.
  5. Top with scallions, additional cilantro, and avocado slices.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Recipe by Food for My Family at