Soups & Salads

Mexican Lime Soup


  • 1 Tbsp. of Oil
  • 1 Cup of Onion (chopped)
  • 3 Garlic Cloves (minced)
  • 2 Tsp. of Fresh Jalapeno (diced)
  • 3 Tsp. of Cumin
  • 1 Tsp. of Oregano
  • 6 Cups of Vegetable Broth
  • 2 Cans (10-ounces each) of Diced Tomatoes with Green Chilies
  • Juice of a Lime + 1 Lime (cut into wedges)
  • 2 Avocados (peeled and cubed)
  • 4 Tbsp. of Fresh Cilantro
  • Tortilla Strips for Serving


  1. Heat the oil in a large soup pot over medium heat. When the oil shimmers, add the onions and sauté, stirring frequently, until they are translucent, about 5-7 minutes. Then add the garlic and jalapeno and sauté for another 2 minutes before adding the cumin and oregano and stirring to coat.
  2. Pour the broth into the pot along with the tomatoes and bring to a boil, then reduce to a simmer. Cook on low for 10 minutes, then add the juice of one lime and stir to incorporate.
  3. Just before serving, ladle soup into bowls and top each with avocado, some chopped cilantro, and tortilla strips. Serve hot with additional lime wedges.


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