Total Time
40mins
Prep 20 mins
Cook 20 mins

Here's a lovely lime-infused soup which includes cumin, cinnamon and a pinch of ground cloves along with garlic, oregano and cilantro. Yum! Tip: To shred chicken, simply pull it apart with your fingers into thin strips. Serving suggestion: Add broken-up corn tortillas for additional garnish.

Ingredients Nutrition

Directions

  1. Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
  2. Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
  3. Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
  4. Ladle into warmed bowls. Garnish with avocado and cilantro.
Most Helpful

5 5

I went a little bit over board with the lime and put the juice of 3 limes. I would suggest sticking to the specified 2 or less because wow was mine limey. I added a can of black beans and a couple hand fulls of rice twards the end. This soup tasted amazing even with over liming it. I would suggest to take the sliced limes out before you cool this soup to store in fridge. I ate some more later on after it had cooled and it tasted a lot like lime zest and I no longer liked it :( Thanks for the recipe!

5 5