Chicken Lime Soup

One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan.

• Ready In: 40 mins
• Serves: 6

Ingredients

•  olive oil, mist
• 3  boneless skinless chicken breast halves
• 4  limes
• 1 1⁄2 quarts homemade chicken broth or 1 1⁄2 quarts  good quality chicken broth
• 1  cup  diced red bell pepper
• 2  garlic cloves, minced
• 1⁄2 cup  diced celery
• 1  cup  diced carrot
• 1 1⁄4 cups  diced zucchini
• 1  cup  diced skinned and seeded tomatoes
•  salt
• 1⁄4 cup  minced fresh cilantro

• Very Picante Homemade Salsa (use 1/2 cup)

• 1⁄2 red onion, diced
• 3  ripe tomatoes, seeded and diced
• 1  jalapeno chile, minced (include seeds)
• 1  garlic clove, minced
• 1⁄4 cup  chopped fresh cilantro
• 2  tablespoons fresh lime juice
• 1⁄2-3⁄4 teaspoon salt

Directions

1. Spray olive oil mist over the chicken breasts, then squeeze the juice of 1 lime over them. Grill (or broil) the chicken over medium heat for 5 minutes per side. Cool for a few minutes, then dice or shred. Set aside.
2. Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the reserved chicken, the juice of the remaining limes and the tomato. Season with salt. Simmer for a couple of minutes. Remove from heat. Stir in the cilantro and salsa, or pass them at the table.
3. For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.