Lime Cilantro Chicken Soup

This recipe uses all fresh ingredients and is perfect if you are craving a Mexican style dish! This makes six servings, so it works well if you want leftovers.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 -1 1⁄2 lb chicken
• 2 (15 ounce) cans white kidney beans
• 1  large  chopped  white onion
• 1  medium  chopped  jalapeno pepper
• 2  medium  chopped  poblano peppers
• 1  diced organic tomatoes
• 2  limes, juice of
• 2  stalks  chopped celery
• 3  garlic cloves
• 1⁄4-1⁄2 cup  chopped cilantro leaf
• 1  tablespoon olive oil or 1  tablespoon  grapeseed oil
• 1  tablespoon cumin
• 1 1⁄2 teaspoons  coriander
• 1  teaspoon chili powder
• 4  cups  organic  sodium-free chicken stock
• 1  teaspoon  fine ground sea salt
• 1  teaspoon pepper

Directions

1. Boil the chicken until cooked, then remove from the water and shred the chicken. Season with salt and pepper and set aside.
2. Drain and rinse the beans and set aside for later.
3. In a Dutch oven, saute the chopped peppers, celery, onions, and garlic in the olive oil until soft, about 5 minutes.
4. Season the vegetables with salt and pepper.
5. Add cumin, coriander, and chili powder, and saute for another minute.
6. Add the chicken stock, beans, lime juice from 2 limes, and chopped tomato.
7. Simmer for 15 – 20 minutes. Make sure the beans do not burn!
8. Season with any additional spices as needed.
9. Stir in the chicken and cilantro and heat for another 5 minutes.
10. Serve with tortilla chips and lime wedges!