An ongoing excursion to a Mexican eatery made me need to re-try this formula and include more lime, in addition to other things. What we have here is the ideal blend between fiery, salty, and acrid – that equivalent acclaimed combo that makes Chinese hot and sharp soup so delish. I exceptionally recommend including a couple of 3D squares of avocado on the grounds that the smoothness superbly balances the other sharp flavors. On the off chance that avocados aren't reasonable, attempt acrid cream or some cheddar.
It's soup season and I couldn't be more joyful. Soup is delicious. Soup is filling. Soup solidifies well. What's more, this Chicken and Lime Soup is the place it's at.
This soup truly needn't bother with a mess of chicken since it's destroyed, which implies that you'll have somewhat chicken in each spoonful. I utilized just a single chicken bosom that was around .75 pounds.
What's more, before you ask, I purchased the chicken bosom on exceptional for $1.87 per pound. These deals aren't generally near, however when they are you need to exploit and simply stock up your cooler. Keep your eyes stripped for arrangements, they're out there!
Also try our recipe Creamy Ham and Potato Soup
This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, and a tangy lime infused broth.
INGREDIENTS
- 2 Tbsp olive oil
- 1 medium yellow onion
- 2 stalks celery
- 1 medium jalapeno
- 4 cloves garlic
- 3/4 lb. chicken breast
- 6 cups chicken broth*
- 1 14.5 oz. can diced tomatoes w/chiles
- 1 tsp oregano
- 1/2 Tbsp cumin
- 1 medium lime
- 1/2 bunch cilantro
- 1 medium avocado
INSTRUCTIONS
- Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
- Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
- After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
- Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.
NOTES
*I use Better Than Bouillon chicken soup base to make my broth because it is less expensive than buying canned or boxed broths.
Source : https://bit.ly/2sUoC27
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