Lime Quinoa and Chicken Soup

5 from 1 reviews

Lime Quinoa and Chicken Soup Recipe made healthy with whole chicken, salsa verde, jalapeño and corn.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 13 servings 1x


  • 1 medium whole chicken (45 lbs), skin and fat removed
  • 1 small onion, peeled
  • 34 bay leaves
  • 57 peppercorns
  • Cold water, enough to cover the chicken
  • 1/2 cup tomatillo salsa
  • 3/4 cup quinoa, uncooked
  • 2 cups corn, frozen (unthawed)
  • 1 tbsp cumin
  • 1 jalapeño, seeded & minced
  • 1 + 1/2 tsp salt
  • 1/2 lime, juice of
  • Cilantro & extra lime for serving


  1. To make chicken stock (optional): Add chicken, onion, bay leaves and peppercorns to a large pot and add cold water enough to cover the chicken. Bring to a boil, reduce heat to medium and cook for 1 hour, skimming the foam occasionally. Transfer chicken stock to plastic containers, let them cool and freeze.
  2. To make the soup: Fill the pot (with cooked chicken in it) with cold water again, bring to a boil, reduce heat to medium and cook for 30 minutes. Discard onion, bay leaves and peppercorns. Transfer chicken to a large plate, remove the bones, shred and return to the pot. Add salsa, quinoa, corn, cumin, jalapeño and salt. Cook for 20 minutes or until quinoa is cooked. Add lime juice and adjust any spices if desired. Serve hot with extra cilantro, lime and tortilla chips.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

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