Mexican Lime Soup with Chicken
Mexican Lime Soup with Chicken

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mexican lime soup with chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Mexican Lime Soup with Chicken is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Mexican Lime Soup with Chicken is something which I have loved my entire life. They are fine and they look fantastic.

Easy and delicious Mexican chicken soup! With tomato, habanero, tortilla strips, and lime. These are ingredients that simply love each other.

To get started with this recipe, we have to prepare a few ingredients. You can cook mexican lime soup with chicken using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Lime Soup with Chicken:
  1. Take 2-3 limes
  2. Make ready 2-3 bone-in chicken breast halves or chicken legs with back attached
  3. Make ready 1 tsp. Salt
  4. Take 1/2 tsp. tground pepper
  5. Make ready 1 Tbsp Olive oil
  6. Take 1 large white onion, chopped
  7. Make ready 5 cloves garlic, minced
  8. Prepare 8 oz. diced green chiles (optional)
  9. Take 4 cups low sodium chicken broth
  10. Get 4 cups water
  11. Get 1 1/2 tsp. Ground cumin
  12. Make ready 1 avocado, peeled (sliced or chopped)
  13. Get Shredded Monterey Jack cheese

Stir chicken in and reduce heat to low. In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside. Just before serving, stir in tomato/avocado mixture; serve immediately. Use leftover chicken breast in this substantial healthy soup.

Instructions to make Mexican Lime Soup with Chicken:
  1. Cut one lime into 4 - 6 wedges and set aside for serving. Juice 1 - 2 limes to make 1/4 cup. (One big lime may be enough.)
  2. Season the chicken with salt and pepper.
  3. In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two.
  4. Add the chicken, broth, water, lime juice, cumin, salt and pepper to the onion mixture.
  5. Increase the heat to high and bring the soup to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium low, cover partially and simmer until the chicken is no longer pink in the middle, about 40 minutes.
  6. Remove the chicken from the soup and shred or cut into pieces. Gently stir the chicken back into the soup.
  7. Serve topped with shredded Monterey Jack cheese, avocado, and additional limes.

Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole. Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. And this Chicken and Lime Soup is where it's at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for This Chicken and Lime Soup was inspired by a trip to a Mexican restaurant where I had the most amazing tangy Caldo Xochitl. Place the chicken cubes in a frying pan with vegetable oil over medium heat.

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