Chicken Lime Soup—what a wonder. Tangy, refreshing, yet somehow cozy, like a warm hug on a brisk day. I stumbled upon this gem while scrolling through recipe blogs, looking for something to brighten a gloomy Tuesday. Imagine, if you will, a zesty broth dancing with tender chicken and the bright pop of lime—it’s an unexpected culinary fiesta that wakes up more than just your taste buds.
Steps
- Dice the onion, celery, and jalapeño, ensuring to remove the seeds from the jalapeño for less heat, and mince the garlic. Sauté these ingredients in a large pot with olive oil over medium heat for about five minutes until the onions become translucent.
- Add the chicken breast, chicken broth, diced tomatoes with green chiles, oregano, and cumin to the pot. Cover the pot, increase the heat to high until it boils, then reduce to low to simmer for 45 minutes.
- After simmering, remove the chicken breast and shred it using two forks. Return the shredded chicken to the pot.
- Squeeze the juice of one lime into the soup and add chopped cilantro. Stir well to combine the flavors.
- Slice an avocado and add a few slices to each serving bowl just before serving. Enjoy your flavorful Chicken and Lime Soup!
Ingredients
- 1 yellow onion
- 3 ribs celery (approximately 1/4 bunch)
- 1 jalapeño
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 boneless, skinless chicken breast (approximately 3/4 lb.)
- 6 cups chicken broth
- 2 cans (10 oz each) diced tomatoes with green chiles
- 1 teaspoon oregano
- 1/2 tablespoon cumin
- 1 lime
- 1/2 bunch cilantro
- 1 avocado
Nutritional Values
Calories: 1215 kcal | Carbohydrates: 74.1 g | Protein: 95.4 g | Fat: 67.6 g | Sodium: 7739.88 mg | Fiber: 22.38 g
FAQ
- How can I reduce the spiciness of the Chicken and Lime Soup?
- To make the Chicken and Lime Soup milder, omit the jalapeño pepper and substitute the diced tomatoes with green chiles for a 15 oz. can of regular or fire roasted diced tomatoes.
- What can I use if I can’t find canned diced tomatoes with green chiles?
- If canned diced tomatoes with green chiles aren’t available, use a 15 oz. can of petite diced tomatoes plus a 4 oz. can of diced green chiles. Alternatively, you can omit the green chiles and use fire roasted diced tomatoes, or sauté a fresh hatch green chile with the other vegetables.
- Can I add more chicken to the soup?
- Yes, you can add more chicken to the soup if desired. The recipe uses one chicken breast, but you can use two without needing to alter any other ingredients.
- What toppings can I add to enhance the Chicken and Lime Soup?
- Avocado is a recommended topping to balance the flavors. Other optional toppings include crushed tortilla chips, sour cream, and pickled red onions for added texture and taste.
- How do I prepare the jalapeño to reduce its heat?
- To reduce the heat from the jalapeño, slice it in half and remove the white ribs and seeds before dicing. This will reduce the spiciness while retaining the jalapeño flavor.
Tips
- To reduce the heat of the soup, remove the seeds and ribs from the jalapeño before dicing, or omit it entirely. You can also substitute the tomatoes with green chiles for regular or fire-roasted diced tomatoes.
- If you can’t find canned diced tomatoes with green chiles, use a can of petite diced tomatoes along with a small can of diced green chiles, or opt for fire-roasted diced tomatoes instead.
- For a heartier soup, feel free to add an extra chicken breast without adjusting other ingredients. This ensures more chicken in each spoonful.
- Enhance the soup by topping it with sliced avocado, crushed tortilla chips, or a dollop of sour cream to balance the flavors and add texture.
Equipment
- Dutch Oven
- Chef’s Knife
- White Cutting Boards
