Chicken & Lime Soup
Ready In: 0 mins
Yields: 1 quart
Ingredients
- 1 quart chicken stock
- 2 limes, just the juice
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried basil
- 1 teaspoon pureed chipotle chile
- 1 bay leaf
- white pepper
- salt
- 1⁄2 lb boneless skinless chicken breast
- 1 cup tomatoes, diced
- 1⁄2 cup red onion, chopped
- 1 tablespoon cilantro, minced
- 4 ounces reduced-fat monterey jack cheese, cubed
- 2 corn tortillas, cut in strips
- 4 lime slices
- 4 sprigs cilantro
Directions
- Poach chicken breasts then shred.
- Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper.
- Bring to boil.
- Simmer 15 minutes.
- Add shredded chicken, tomatoes, red onion and cilantro.
- Bring to boil.
- Simmer 5 minutes.
- Adjust seasonings to taste. Ladle very hot soup into warm soup bowls.
- Drop in cheese cubes.
- Garnish each serving with a few baked tortilla strips, lime slices, non-fat sour cream and cilantro sprig.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off